Spicy Thai Soup

I was feeling a little under the weather today.  When that happens I often crave soup.  And when my throat is a little sore, and my stomach a little funny, I want spicy, delicious soup!  Usually, that's a Tom Yum.  There is no Tom Yum that compares to the soup they serve at Spoon Thai, but I figured I would try something similar that I could make at home.

So while this isn't really an authentic Tom Yum, it is an amlagamation of a few recipes I found online along with a little inspiration.

SPICY THAI SOUP

6 cups chicken or vegetable stock (ideally homemade, preferably low-sodium and organic if not)
1 stalk lemongrass, tough outer leaves removed, sliced into 1/2 - 1 inch chunks on the bias
2 Tbsp fish sauce
1 large chunk ginger grated
2 tsp red chili sauce
1 cloved garlic crushed
zest of 1/2 a lime
juice of 1 lime
1/2 can straw mushrooms rinsed and halved
1 head baby bok choy chopped, stems and leaves separated
1 red bell pepper sliced thinly
1/2 small onion sliced very thinly
1/2 can coconut milk
cilantro

**optional - tofu
--In a large stock pot bring the stock to a boil

--Add the lemon grass, fish sauce, ginger, chili sauce and garlic and reduce to a simmer until all the flavors start to meld together

--Add the mushrooms, bok choy stems, pepper and onion slices and continue to simmer

--Add the coconut milk and bok choy greens, simmering for just a few more minutes

--Ladle into bowls and serve with fresh chopped cilantro on top

**throughout the process I was constantly tasting and adjusting seasonings.  The ratios listed above are approximately what I ended up using.  You may prefer more or less of any of the ingredients.  You may also want to add a dash of sugar to combat some of the spice.