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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup avocado oil (divided)
- 1 cup snow peas (about 3 oz, cut into ½-inch pieces)
- 3 heads baby bok choy (about 12 oz total, chopped)
- 1/2 tsp. sea salt (divided)
- 1 serrano chile (thinly sliced)
- 2 1/2 Tbsp. laksa paste (Homemade, or all-natural red curry paste)
- 2 tsp. ground coriander
- 14 oz. full fat coconut milk (BPA-free can, divided)
- 3 cups low sodium chicken broth
- 1 Tbsp. coconut aminos (or reduced-sodium tamari)
- 2 tsp. fish sauce (+ additional to taste)
- 2 stalks lemongrass (trimmed, tough outer portion removed, stalks rolled over with a rolling pin to bruise)
- 2 tsp. Sriracha sauce
- 1/2 tsp. raw honey
- 1 lb. boneless, skinless chicken thighs (cut into 1-inch pieces)
- 6 oz. rice vermicelli (brown)
- 1 Persian cucumber (cut into thin strips)
- 1/4 cup bean sprouts
- 1 green onion (white and light green parts only, thinly slice)
- fresh mint (optional)
- Thai basil (optional)
- lime wedges (optional)
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