Tom Kha (Coconut Soup)

3 cups chicken stock (preferably low sodium)

1 can coconut milk

1 stalk lemongrass, lightly crushed

4 fresh lime leaves (use 2 tablespoons lime juice as substitute)

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

½ tablespoon palm vinegar (or white vinegar)

2 boneless chicken breasts, thinly sliced

8 ounces mushrooms, thinly sliced

1 bunch cilantro, roughly chopped