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Prep Time: 20 minutes
In a medium sauce pan over a high flame, heat the oil until hot. Add the mushrooms and ginger and stir for 3 minutes, until slightly tender. Add the bok choy and season with a pinch of salt. Continue stirring for another 3 minutes, until the bok choy is slightly wilted.Crush the lemongrass and add it to the pot along with the chili, coconut milk and stock. Stir to combine and bring to a boil. Add the lime juice and reduce to a simmer for 10 minutes. Divide between 2 bowls and garnish with the scallions.