A flavorful riff on Tom Kha soup transformed into a curry with chickpeas and charred bok choy, served with fluffy jasmine rice and enhanced with lime and chilli oil.
1: Dice the shallot and fry in vegetable oil for a few minutes.
2: Add the minced garlic, ginger, and lemongrass; cook for another few minutes.
3: Add the chickpeas and stock, bring to a boil, and let simmer for 10 minutes.
4: Stir in the coconut cream and simmer for another 5 minutes.
5: Meanwhile, slice the bok choy in half, brush with oil, and grill for 5-7 minutes or until just tender.
6: Serve the chickpeas topped with grilled bok choy, a drizzle of chilli oil, lime juice, spring onion, and sesame seeds.
