Thai Hot-and-Sour Coconut Chicken Soup - Andrew Zimmern

Ingredients

• 3 cups chicken stock
• 2 1/2 tablespoons light brown sugar
• 1/3 cup packed cilantro leaves, for garnish
• 1 tablespoon finely grated fresh ginger
• 2 fresh or dried Makrut lime leaves or 1 teaspoon finely grated lime zest
• 1 stalk lemongrass, tender inner white part only, minced (about 2 tablespoons)
• Two 14-ounce cans coconut milk
• 1 tablespoon plus 1 teaspoon tamarind concentrate
• 1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
• 1 pound skinless, boneless chicken thighs, sliced crosswise into 2-by-1/4-inch pieces
• 1 tablespoon plus 2 teaspoons Thai red chile paste
• 1/4 cup fresh lime juice
• 2 red or green Thai chiles, very thinly sliced on the bias
• 1/4 cup Asian fish sauce