Thai Chicken Soup

2 c chicken broth (salt-free or regular)
2 t sugar
3 - 4 slices ginger root, peeled and matchsticked
2 kaffir lime leaves, torn into pieces
1 - 2 Thai chilis, cut into strips
1/4 t Thai chili pepper or cayenne pepper
1/2 c straw (or white) mushrooms, sliced
1 T fish sauce (optional, see note below)
1 c chicken (uncooked or cooked)
3 T fresh coriander leaves
juice from 1 lime

Bring the chicken broth to a boil. Add the sugar, ginger, and kaffir leaves. Simmer for two minutes. Add the chilis, Thai chili pepper, mushrooms, fish sauce, and chicken. Simmer for three to four minutes, or until the chicken is no longer pink, and completely cooked. Remove from the heat and add the coriander leaves and the lime juice. Serve immediately.

Note: if you do not use the fish sauce, you may want to add salt, especially if you are using unsalted broth.