Hot & Sour Soup

recipe loosely based on one published in Cottage Living, November 2005
Provided you have leftover chicken prepped ahead of time, this recipe comes together very quickly.

2 oz. fresh shiitake mushrooms, thinly sliced
3 Tablespoons vegetable oil
6 garlic cloves, thinly sliced
4 Tablespoons fresh ginger, minced or grated
2 Tablepoons red chili paste (such as Tuong Ot Toi Vietnam)
2 lemongrass stalks, cut into 8 chunks & crushed to bruise (find it with the fresh herbs in the produce section)
12 cups chicken broth (preferably homemade, but boxed/canned works fine too)
1/3 cup Bragg Liquid Aminos or 1/2 cup soy sauce
1/2 cup rice vinegar
2 teaspoons sesame oil (in the Asian section of the grocery store)
2-3 cups shredded cooked turkey or shredded cooked chicken
2 eggs, beaten
salt & pepper to taste
garnishes: thinly sliced scallions, chopped cilantro

In a large Dutch oven, saute over medium high heat mushrooms, garlic, fresh ginger, and lemongrass stalks until garlic and ginger are just softened. Add in red chili paste and stir to coat. Pour in chicken broth, liquid aminos or soy sauce, rice vinegar, and sesame oil. Bring to a simmer and taste. Add salt and pepper to taste if necessary. Add in chicken and bring to a simmer again. Just before serving, gently stir in egg to form ribbons. Serve with scallions and cilantro.