1

Bring coconut milk and chicken stock to a simmer. Add ginger, peppercorns, 6 kaffir lime leaves, and lemongrass. Cook on medium-low heat for 18 mins.

2

Using a mesh strainer, strain the pot’s contents into a clean bowl and discard remains.

3

Transfer the coconut liquid back into the pot. Season chicken with salt and pepper. Add chicken, mushrooms, chili peppers and brown sugar into the coconut broth and cook on medium-high heat for ~12 mins or until the chicken is cooked.

4

Add fish sauce, lemon juice and remaining lime leaf. Cook for a minute and remove from heat.

5

Place noodles in wide serving bowl, cover with coconut soup and top with vegetables. Garnish with scallions and chili. Serve hot!

Notes: To blanch bok choy, bean sprouts and carrots, bring a pot of water to a rolling boil. Drizzle in some oil, add salt to taste. Using a mesh basket, perforated strainer or kitchen tong, immerse root of bok choy for a minute, then the whole bok choy for another minute. Remove from heat and immediately transfer into a bowl of iced water for a minute to stop the cooking process. Use the same method to blanch carrots and bean sprouts in the same water for a minute.