Thai Coconut Chicken Soup

In a medium large soup pot, add the chicken stock, coconut milk, sea salt and pepper.

Add the spices

(** Note .. it works well to put all the seasonings into a tied cheesecloth or milk nut bag .. and allow them to steep into the broth. It will save you from having to strain the pot of soup later on)

Bring to a simmer (be careful not to boil!) .. to allow the flavors to infuse into the broth f(~ about 10-15 minutes or to taste)

Strain the broth through a fine mesh sieve .. or simply remove the cheesecloth/nut milk bag.

Add the coconut sugar to the broth, if using, and bring it to a low simmer of about 160-180 degrees. (Again .. be careful not to allow the soup to boil)

Add chicken, mushrooms, and other veggies to the pot and and simmer until the chicken is completely cooked and the mushrooms are tender (~ 5-10 minutes)

Once the chicken is cooked through, add the smashed chilies and remove the pot from heat.

Add the juice of 2 limes, along with the fish sauce. Stir, taste, and adjust

Garnish with cilantro leaves, lime juice, and hot sauce, if using.