Thai Coconut Chicken Soup (Tom Kha Gai)

• 3 cups chicken stock (preferably low sodium)
• 1 can coconut milk
• 1 stalk lemongrass, lightly crushed
• 4 fresh lime leaves (use 2 Tbl lime juice as substitute)
• 1 tablespoon shrimp paste
• 3 small Thai red chili peppers, thinly sliced (remove seeds for less spice)
• 1 inch ginger, sliced
• 3 tablespoons fish sauce (or more to taste)
• 1 tablespoon soy sauce
• 1/2 tablespoon palm vinegar (or white vinegar)
• 1/2 drop bergamot oil (this really does make the soup)
• 2 boneless chicken breasts, thinly sliced
• 8 ounces mushrooms, thinly sliced
• 1 bunch cilantro, roughly chopped
• 2 small bok choy or 2 small other greens
• 1 package bean thread noodles (clear, thin)

1. Gently simmer all but last 5 ingredients for 30 minutes.
2. Add chicken and mushrooms and simmer for another 5 minutes.
3. Add noodles, bok choi, cilantro.
4. Let stand 5 minutes.

chicken stock, coconut milk, stalk lemongrass, lime, shrimp paste, red chili peppers, ginger, fish sauce, soy sauce, palm vinegar, bergamot oil, chicken breasts, mushrooms, cilantro, choy, noodles

Taken from www.food.com/recipe/thai-coconut-chicken-soup-tom-kha-gai-37747 (may not work)