In a food processor, combine cilantro, garlic, scallions, Thai green chili, ginger, and lemongrass. Add peppercorns, coriander, cumin, salt, sugar, lime zest, and juice. Drizzle in canola oil and pulse until a thick paste forms. Store in the refrigerator.

In a large pot, heat canola oil over medium-high heat. Add onions, stirring for about 5 minutes until translucent. Add potatoes and carrots, cooking for another 5 minutes.

Pour in the vegetable broth, bring to a rapid boil, then reduce heat and simmer for 20 minutes with a lid slightly ajar.

Stir in the green chili paste and coconut milk, simmer for 5 minutes to combine flavors.

Add chopped bok choy, cooking for 3-5 minutes until wilted. Adjust seasoning with salt or lime juice, and serve hot garnished with chives.