In dutch oven with lid, crisp the ginger slices in ample lemon grass oil with pieces of lemon grass till fragrant, low heat. Add chicken thighs, brown on both sides till chicken fat has melted.

Add oyster, shiitake and woodsear mushrooms, dried whole thai pepper, tofu, sautee. Add shallots, garlic, peroek leaves and kemiri nuts till fragrant.

Add hazelnut butter and panang paste, melt and mix. Remove crisped ginger and lemon grass. Stir in coconut milk and water or onion broth.

Add soy sauce, fish sauce. Add chicken bouillion paste if you are using water, bring to boil, turn down and simmer till thick. Taste. Remove dried pepper when soup is to your liking. Debone and slice chicken thigh meat, put back in pan.

Wash bok choy and mexican onions, shave very thin slices, place fresh in soup bowl with cooked basmati rice and mung beans sprouts. Place pickled ginger on plate.

Cover with boiling thick ginger hazelnut soup. Sprinkle freshly chopped cilantro on top. Enjoy with young red wine, like Pinot Noir.