Brown the chicken: Add 1 tablespoon sesame oil to a large dutch oven or large pot and place over medium high heat. Add in chicken thighs and generously season with salt and pepper. Brown chicken on both sides. You don’t need to cook the chicken all the way, just get it nice and golden brown for flavor purposes. Transfer chicken to a plate and set aside.

Cook the soup: In the same pot, add the remaining 1 tablespoon sesame oil. Immediately white part only of the green onions and carrots. Saute for 4 to 5 minutes until softened, then add in the garlic, ginger, curry powder and cook for 30 seconds until fragrant. Stir in the coconut milk, chicken broth, thai chili paste and soy sauce. Add the chicken thighs back to the pot and place lemongrass stalks in. Bring to a gentle boil, then reduce heat to medium-low and bring to a gentle simmer for 20 to 25 minutes.

Shred the chicken: Use a slotted spoon to remove cooked chicken from the pot and transfer to a cutting board. Use two forks to shred chicken. Before adding chicken back to the pot, remove the lemongrass stalks with tongs and discard. Add chicken back to the pot, then stir in the chopped bok choy and fish sauce and simmer for 5 to 10 more minutes until tender.

Add rice noodles or ramen noodles (or cooked rice) to shallow bowls then ladle soup over. Garnish with some cilantro, mint, thai green basil, scallions, thai chile and a fresh squeeze of lime. ENJOY!