Bring 2 quarts of water and 1/4 cup of chicken bouillon to a boil in a large pot.

In a separate bowl, whisk together 1 can of unsweetened coconut milk, 2 tbsp of red curry paste, 1/2 tsp of ginger, 1/4 tsp of lemon peel, 1/4 cup of lime juice, 1 tbsp of sugar, 1 tsp of soy sauce, and 1/2 tsp of Worcestershire sauce until thoroughly mixed.

Ensure there are no lumps remaining from the red curry paste in the milk mixture.

Add the coconut milk mixture to the boiling bouillon water.

For broth, simmer for ten minutes to allow flavors to meld.

For soup, add 1 1/2 cups of cooked shredded chicken and 1 cup of sliced mushrooms. Simmer until the mushrooms are tender.

Garnish with fresh cilantro before serving.

Optional substitutions: Use 1 section of peeled and diced ginger root instead of ground ginger.

Optional additions: Add 3 kaffir lime leaves for extra flavor.

Optional substitution: Use lime peel instead of lemon peel.

Optional substitution: Use fish sauce instead of soy sauce and Worcestershire sauce (adjust to taste).

If using all suggested substitutions (ginger root, kaffir lime leaves, fish sauce, lime peel), omit the red curry paste for a more authentic flavor.