Instructions

1. Bring a large pot of water to just below a boil and add the noodles. Remove from heat and allow noodles to soak 5 to 8 minutes, or until al dente. Drain and rinse briefly to keep from sticking.
2. Using a large soup pot, bring chicken stock to a boil over high heat. Add the fresh or roasted chicken, lemongrass, galangal or ginger, carrot, whole lime leaves. Boil on high for 1 minute, then turn the heat down to medium and cover with a lid.
3. Allow soup to simmer for 5 to 6 more minutes, adding bok choy when chicken is nearly cooked.
4. While continuing to simmer the soup, add the chili, garlic, lime juice, plus 2 tablespoons of the fish sauce. Stir well.
5. Turn heat down to a minimum and add the coconut milk (add up to 1/3 cup for a creamier soup). Stir to incorporate.
6. Taste test the soup, adding more fish sauce until desired flavor/saltiness is reached (how much you will need depends on how salty your stock is). If it tastes too salty, add another squeeze or two of lime juice. Add more chili if not spicy enough, or more coconut milk if the soup is too spicy. If the soup is a little too sour for your taste, add 1 to 2 teaspoons sugar (to balance out the lime juice).
7. To serve, place a generous mound of noodles in each bowl, then top with the hot soup. Finish with a final sprinkling of pepper and fresh cilantro. If desired, serve with Thai chili sauce to give your soup an extra kick of spicy flavor.