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) |
