Chicken and Coconut Thai Curry Soup

Yummy! Yumm. Eeeeee. Yummy! I made this delicious soup a couple weeks ago - before Erik left - and I forgot to share the recipe!! I copied it off the internet somewhere, but I can't seem to find the website anymore. I made some minor adjustments to the recipe, but I can no longer remember what they were... I'm sure the original is delicious as well. I was a little intimidated at the thought of attempting this soup, but I soon realized just how simple it is. And it is so tasty.

Chicken and Coconut Thai Curry Soup

2 teaspoons of vegetable oil
1 tablespoon of Thai red curry paste
4 cups of chicken stock
1 14 oz can of coconut milk
1 piece of ginger, peeled, about 2 inches
2 pieces of boneless, skinless chicken meat of your choice: breasts or thighs
2 teaspoon of brown sugar
2 tablespoons of fresh lime juice
1 tablespoon of fish sauce
Chopped vegetables such as carrots, broccoli and celery
2 tablespoons of chopped fresh cilantro

Heat oil in a large pot over medium-high heat.
Add the curry paste and cook quickly for about 30 seconds without burning it.
Add the stock, coconut milk and ginger and bring it to a boil.
Add the chicken, cover and reduce heat to medium-low.
Cook until chicken is cooked through, about 15 minutes.
Add the sugar, lime juice,  fish sauce and vegetables. Turn heat up and cook until vegetables are just cooked but still crunchy, about 5 minutes.
Top each soup bowl with cilantro and serve with rice.