Thai Coconut Chicken Soup (Tom Kha Gai)

Name: Thai Coconut Chicken Soup (Tom Kha Gai)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
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)