I found this classic hot and sour soup to be so fantastic I couldn’t stop eating it. The broth is insanely tasty despite being so easy to make. There’s a great contrast between the woodsy mushroom and citrus lime flavors.
Place 3 cups of the chicken broth in a saucepan and bring to a simmer.
Add the mushrooms then remove from heat and let sit for 30 minutes until the mushrooms are tender.
Cut off any of the stems and slice the mushroom caps.
Strain the chicken broth into a bowl and set aside.
Heat oil in a medium saucepan over medium-high heat.
Add the ginger, garlic, and red pepper flakes and cook 2 minutes.
Add the remaining chicken stock, mushroom broth, and chicken.
Bring to a boil and reduce to a simmer and simmer for 30 minutes.
In a small bowl whisk together the lime juice and cornstarch. Slowly add to the soup while whisking to combine. Bring soup back to a boil then reduce to a simmer and let simmer for 5 minutes.
Add soy sauce and sesame oil and serve garnished with green onions.