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Start prep: roughly chop dried shiitake mushrooms, place mushrooms in a small bowl. Cover with about ½ cup water. Let's soak at least 5 minutes, or until softened (reserving soaking liquid)
Finish prep: medium diced red bell pepper into pieces, about ½ in each. Thinly slice scallion; discard root end.
Start soup: cut chicken strips into bite size pieces if necessary. Heat about 1 ½ tbsp cooking oil in a large pot over medium-high heat. Add carrots to Hot pot. Lightly season with salt and pepper. Cook 3-4 minutes, or until carrots begin to brown, stirring occasionally
Finish soup: add mushrooms (with reserved soaking liquid closed) and vegetable broth with citrus juice and fish sauce. Two pot with chicken and veggies. Stir to combine. Cook 1-2 minutes, or until broth is warmed through, stirring occasionally. Add coconut milk.* Bring to a boil, then reduce heat to medium. Season with about ½ tsp salt. Cook 4-6 minutes, or until chicken is fully cooked, stirring occasionally
Plate your dish: divide the Thai coconut chicken soup between bowls. Garnish with scallion and black sesame seeds. Enjoy!