Thai Coconut Chicken Soup (Tom Kha Gai) - cooking recipe

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)

Preparation

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