1 tablespoon olive or coconut oil
2 large shallots, sliced thin
2 inches of FRESH ginger, julienned
4 garlic cloves, sliced thin
1 stick lemongrass — smash with the back of the knife to help release its flavor
1 Fresno chili, thinly sliced
1 tablespoon red curry paste
1 teaspoon turmeric
4 cups vegetable or chicken stock
1 can of coconut milk (13.5 fl oz)
1 1/2 tablespoons fish sauce
1/2 tablespoon sugar
4 bok choy, sliced 1/2 inch thick
1 pound halibut, cut into 1 inch cubes
1 lime, juiced
Heat a heavy bottomed pot over medium heat. Add the olive oil or coconut oil. Once oil is heated, add sliced shallots and cook for a few minutes until fragrant.
Add ginger, garlic, lemongrass and Fresno chili. Cook for a few minutes until everything has softened and the shallots are translucent.
Add turmeric, red curry paste to pot. Add broth, coconut milk, fish sauce and sugar to the pot and bring to a boil. Once boiling, turn down heat and simmer for 10 minutes.
Add bok choy to broth and cook for 2 minutes. Add the halibut and cook for about 3 minutes, until the fish is fully cooked. Add juice from 1 lime and season to taste.
Serve with soba noodles cooked per packet instructions.