Thai Coconut Chicken Soup

-- This is one of our family's favorite dishes. It can be served as a side dish or as a main dish by adding a few more things-- Picture coming soon!

1 Tbsp vegetable oil
2 Tbsp grated ginger
6 tsp Thai red curry paste
6 cups chicken broth
3 Tbsp fish sauce
1 tsp brown sugar
2 (14oz) cans coconut milk
1 lb boneless, skinless chicken meat, sliced thin into 1” strips (you might want to make it 2lbs if serving as the main dish)
(½ lb white mushroom, sliced thin)
(1 can bamboo shoots, drained)
1 can baby corn
1 pkg bean vermicelli – (if serving as main dish)
3 Tbsp fresh lime juice
½ cup whole fresh cilantro leaves
Fresh tomatoes, quartered
1. Heat the oil in a large pot over medium heat until shimmering. Stir in the ginger and curry paste and cook for 1 minute. Add ½ cup of the broth and stir until the curry paste dissolves. Stir in the remaining broth, the fish sauce and brown sugar. Bring to a simmer and cook, partially covered, for 15 minutes.
2. Stir in coconut milk, chicken and mushrooms. Simmer until the chicken is cooked (abt 5 minutes). Turn off heat. (Add vermicelli and let soak for 15 minutes. )Stir in the lime juice and season with salt. Sprinkle the bowls of soup with cilantro leaves & tomatoes before serving.