Thai Coconut Soup

This recipe was adapted out of my fabulous new cookbook, The America's Test Kitchen Family Cookbook! I'm am loving this book!!! I am also loving exploring the fabulous world of cilantro! It turns out that I love it, and so does Bex, so we've been using it a LOT.
Plus, this soup is delicious. You won't be able to believe how tender this chicken is.

1 T vegetable oil
1 T grated ginger
3 T Thai red curry paste
4 cups chicken broth
1 1/2 T fish sauce
1/2 T brown sugar
1 14oz can coconut milk
1/2 lb boneless, skinless chicken breast,
trimmed and sliced thin into 1" strips
1/4 lb mushrooms,
in big chunks so your roommate can pick them out
1 1/2 T fresh lime juice
Salt
1/4 cup fresh cilantro

Heat oil until simmering. Stir in the ginger and curry paste (more or less curry, depending on your taste, keeping in mind that some brands are more intense than others) and cook for 1 minute. Add 1/2 cup of broth and stir until curry past dissolves. Stir in the remaining broth, fish sauce, and sugar. Bring to a simmer and cook partially covered for 15 minutes.

Stir in the coconut milk, chicken and mushrooms. Simmer until the chicken is cooked, about 5 minutes. Stir in the lime juice and season with salt. Serve hot broth over cilantro lime rice, garnish with more cilantro.

Note.
This soup cannot be frozen due to the coconut milk, but it can be made ahead, several days in advance. Just be careful not to let it boil when you reheat it.