Smash the lemongrass with the back of a knife before putting it in the soup to help release the flavour.

Equipment Needed

Measuring cups and spoons, knife, cutting board, thick bottomed pot, a second pot and a ladle


Dice the chicken breasts, baby bok choy, onion and red pepper. Chop the cilantro and set aside.

Mince the garlic and ginger and set aside as well.

Heat the avocado oil in a thick bottomed pot over high heat.

Once hot, add the chicken, red pepper and onion and sauté for 5 minutes.

Add the garlic, ginger and the red curry paste and sauté for an additional 3 minutes.

Add the chicken broth, coconut milk, lemongrass, one tablespoon of chopped cilantro, soy sauce, xylitol sweetener and the juice of one lime.

Stir thoroughly, and bring the soup to a simmer.

Let cook for 45 minutes.

Add the baby bok choy and simmer for an additional 15 minutes.

The soup should be slightly thick and the chicken should be just starting to shred.

While soup is simmering, cook the brown rice vermicelli according to package instructions. 

Once cooked, drain, rinse and chop the noodles into small pieces with a knife.

Once the soup has simmered for approximately one hour, stir well.

Ladle the soup into serving bowls and top each portion with a 1/2 cup of vermicelli. 

Garnish with chopped green onion, the remaining cilantro and a lime wedge.

Serve and enjoy!