Hot and Sour Soup

Ingredients

• 8 cups chicken stock
• 6 ounces thinly sliced button mushrooms
• 1/4 cup soy sauce
• 1/4 cup minced fresh ginger
• 2 tablespoons minced garlic
• 3/4 teaspoon crushed red pepper
• 3 tablespoons cornstarch
• 1/4 cup plus 3 tablespoons freshly squeezed lime juice
• one cooked boneless, skinless chicken breast cooked into strips
• 1 teaspoon dark Asian sesame oil
• 2 tablespoons sliced green onion tops

Directions

1. Combine the stock, mushrooms, soy sauce, ginger, garlic, and crushed red pepper in a 4 quart pot. Cover and bring to a boil. Remove the cover, reduece the heat to a simmer, and cook until the mushrooms are tender, 7 to 8 minutes. 
2. Whisk the cornstarch and the lime juice together in a small bowl. Add the cornstarch mixture and the chicken to the soup. Bring to a boil and cook until the soup thickens, about 1 minute. 
3. Stir in the sesame oil and sliced green onions and serve hot.