Thai Coconut Soup

1 tablespoon vegetable oil 2 tablespoons grated fresh ginger 1 Tablespoon red curry paste 1 stalk lemon grass, cut lengthwise into 2-3 inch chunks 4 cups chicken broth 4 tablespoons fish sauce 1.5 tablespoon light brown sugar 1 (13.5 ounce) cans coconut milk ½ pound fresh shiitake mushrooms, sliced 1/2 pound medium shrimp - peeled and deveined (or about 1-2 handfuls) 1-2 chicken thighs chopped into chunks 2 tablespoons fresh lime juice salt to taste ¼ cup chopped fresh cilantro Directions Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute. Gradually stir in chicken broth, then stir in fish sauce and brown sugar and bring to a boil; reduce heat to low and simmer for 15 minutes. Turn heat to medium heat add coconut milk and mushrooms and chicken; cook and stir until mushrooms are soft, about 5 minutes. Add a LOT of mushrooms because they get really small. Add shrimp; cook until no longer translucent, about 2-3 minutes. Stir in lime juice (about 1 lime to taste); season with salt, fish sauce, sugar. Remove stalks of lemon grace. garnish with cilantro.