Thai-Style Coconut Chicken Soup

INGREDIENTS

1 qt

chicken stock

1 lb

chicken breasts, sliced into thin 2-inch strips

whole scallions, sliced into rings

stalks lemongrass, sliced into quarters ((or 2 tbsp lemongrass paste))

2 tbsp

fresh grated ginger

2 tbsp

soy sauce (or more to taste) ((for gluten free use a certified GF tamari sauce))

1/4 tsp

cayenne pepper ((or more to taste))

6 oz

fresh oyster and/or shitake mushrooms, sliced

28 oz

light coconut milk ((2 cans))

1 tbsp

sugar

1 tsp

fresh grated lime zest

1/2 cup

fresh lime juice

2 tbsp

fresh chopped cilantro