Spicy Thai Coconut Chicken Soup

I know, it's summer and no one wants to eat soup. But I just found this recipe from Cooking Light in a pile and had to share. It's a great way to use leftover chicken - either grilled or roasted - just make sure to shred not dice. I made this a few times over the winter and it was delicious. Kel and Chad loved it and I promised long ago that I'd share. So here it is:

2 tsp canola oil
1 cup sliced mushrooms
4 tsp minced ginger
4 garlic cloves, minced
1 stalk lemongrass, halved lengthwise.
2 tsp garlic chili sauce (Sriracha)
3 cups chicken stock
1 1/4 coconut milk
4 tsp fish sasuce
1 TB sugar
2 cups shredded cooked chicken 
1/2 cup green onion
1/4 cup lightly chopped cilantro
2 TB lime juice

1. Heat a pot to medium and add oil. Add mushrooms and following ingredients through the lemongrass. Cook for about 3 minutes.

2. Add chili and cook for a minute. Add chicken stock, coconut milk, fish sauce and sugar and bring to a simmer. Reduce heat to low and simmer for about 10 minutes.

3. Add the chicken. Discard the lemongrass.

4. Serve and top with cilantro, green onion and lime juice.