Soup "B" aka Thai Coconut Curry Soup

Back in university (a shout out to all the Queen's University alumni) living with 5 other girls, there were 2 main staple foods in my household.  The first and most popular was 'peanut noodles', this dish merely consisted of Asian noodles topped with store bought peanut sauce.  They were simple and easy and this is probably why at any given point in the day - breakfast, lunch, dinner, snack & after bar snack (all the main meals of the day...) this dish was being consumed by someone.  The second most popular, in my mind anyway was Soup "B".  Soup "B", not Soup A, C or D, was a delicious coconut curry soup which we ordered from a hole-in-the-wall Thai/Cambodian restaurant named "Royal Angkor" for $7.95 served with a side of rice. (if you are ever in Kingston, ON, I highly recommend making a stop for lunch...even if you are not in the area, I recommend going so you can eat this soup!)  After graduating and moving back to Toronto my "Soup B" consumption level was non-existent which forced me into having to attempt to recreate my own version.  Now, I can't say this is Soup "B" exactly as Angkor would make it but, all the flavours are there and every time I eat this it takes me back to my university days and many fond memories. 

1 tbsp canola oil
1 to 2 stalks lemongrass, outer sheath removed, bottom 3 inches trimmed and grated
2 tbsp ginger, minced
1 large clove garlic, minced
2-3 tsp Thai green curry paste
6 cups homemade chicken stock
3 tbsp fish sauce
1 tbsp brown sugar
4 or 5 lime leaves
2 (14oz) cans unsweetened coconut milk
2 boneless, skinless chicken breasts*, cut into thin strips
2 bundles fresh Enoki mushrooms
2 small fresh red/green Thai chillis
1 tbsp soy sauce
3 tbsp lime juice

6-8 Thai basil leaves, slivered

fresh cilantro - to garnish

green onions sliced - to garnish

* Can substitute 1/2 pound of peeled and deveined medium shrimp instead of chicken.

Heat the oil in a large stockpot over medium heat.  Add the lemongrass, ginger and garlic and cook, stirring constantly, until aromatic, about 30 - 60 seconds.  Add the curry paste and cook, stirring constantly, for 30 seconds. 

Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste.  Add the remaining stock, fish sauce, brown sugar and lime leaves and bring to a boil over medium-high heat.  Reduce to low, partially cover and simmer to blend flavours about 20 mins.

Stir in coconut milk, chicken, mushrooms, red chillis, soy sauce and lime juice.  Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 10 minutes.  Taste for seasoning. 
Serve with cilantro, green onions and Thai basil.