Step 1

Heat the olive oil in a large, heavy bottomed soup pot over medium heat

Step 2

Add the garlic, ginger and lemongrass

Step 3

Sauté 2-3 minutes

Step 4

Pour in the vegetable broth

Step 5

Add the lime leaves and Thai chilis

Step 6

Turn up to medium-high

Step 7

Bring to a boil

Step 8

Reduce to a simmer, simmer for 5 minutes

Step 9

Strain out the lemongrass pieces, lime leaves and Thai chilis

Step 10

Pour in the coconut milk

Step 11

Add the red curry paste and palm sugar, whisk

Step 12

Bring back to a boil

Step 13

Add the mushrooms, pepper and bok choy

Step 14

Boil 2-3 minutes

Step 15

Reduce to a simmer

Step 16

Add the fish sauce, lime juice and lime zest

Step 17

Simmer for 5-10 minutes

Step 18

Add salt to taste if desired

Step 19

Serve warm, garnish with cilantro, green onion, lime slices and Thai red chilis if desired