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• Place 1-2 Tbl oil in a hot soup pot over medium heat
• Add ginger and garlic and cook until they are fragrant
• Add curry paste and heat, stirring about 1 minute
• Add about 1 cup chicken broth and stir to dissolve curry paste
• Add remaining chicken broth, fish sauce and brown sugar
• Add chicken, cabbage and mushrooms, bring to a slow boil
• Reduce heat and simmer until chicken is cooked through
• When chicken is cooked, over very low heat, add coconut milk and stir to combine
• When coconut milk is completely incorporated, add grated carrot, cilantro and turn off heat. Squeeze in lime juice (about 1/2 lime or to taste) and cool to serving temperature.
  
  This is mildly spicy. For a bit more heat that doesn't leave lots of residual heat try 2 tsp. If you like very, very hot foods, try 1 TBL. I recommend starting small and working your way up - Thai curry pastes are very hot.
  
  You can add whole wheat angel hair pasta when you add the broth for a heartier meal.
  
  Questions about this recipe?