Ingredients

• 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)