Coconut Thai Soup- Yum

Here is a new recipe I constructed and love! Its a little too spicy for the kids, but just what you need on these cold days. You can add any vegis you like or shrimp. Do you have a fav soup recipe?

THAI CHICKEN AND COCONUT SOUP-
1 tablespoon canola oil
1 tsp lemon zest or 3 TBL minced lemongrass
2 tablespoons minced fresh ginger
1 large clove garlic, minced
2 to 3 teaspoons Thai red curry paste (or to taste)
6 cups homemade chicken broth
3 tablespoons fish sauce
1 tablespoon sugar
2 (14-ounce) cans unsweetened coconut milk
1 whole boneless, skinless chicken breast cut into strips
1 can slivered bamboo shoots, drained and rinsed
1 cup or so of chopped carrots
A handful of rice noodle sticks
3 tablespoons lime juice
Salt if needed
1/2 cup loosely packed whole fresh cilantro leaves
3 green onions, sliced thin on an angle

1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.
2. Add chicken stock, fish sauce, and sugar, coconut milk, bamboo, rice sticks, carrots and chicken. Simmer to blend flavors, about 20 minutes.
3 Taste for seasoning and add salt if desired. Add lime juice cilantro and scallions. Yum!