Ingredients:

1 qt chicken stock
1 lb chicken breasts, sliced into thin 2 inch strips
3 scallions, sliced
2 stalks lemongrass, sliced into quarters
2 Tbsp fresh ginger, grated
2 Tbsp soy sauce
1/4 tsp cayenne pepper
8 oz sliced mushrooms
1 14oz can light coconut milk
1 Tbsp honey
1 Tbsp grated lime zest

2 fresh limes, juiced
1/4 C fresh chopped cilantro
1/2 tsp grated fresh ginger
1 tsp Sriracha sauce, to taste

1. Pour broth, chicken, scallions, lemongrass, ginger, soy sauce and cayenne into a large soup pot. Bring to a boil and then lower to a simmer for 30 minutes.
2. Add mushrooms, coconut milk, honey and lime zest to the pot and stir. Simmer 15 minutes longer, stirring occasionally.
3. Remove from heat. Take out the lemongrass pieces and discard. Stir in lime juice, cilantro, grated ginger and Sriracha to taste.