Thai Chicken Soup

This is soooo absolutely delicious. We like serving this for company or eating it day after day until we're almost sick of it. Once you get used to making it, you can throw it together in 15 minutes.

Ingredients:
1 teaspoon vegetable oil
3 stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise (or a dash of lemon juice)
3 large shallots , chopped
8 sprigs fresh cilantro leaves , chopped coarse
3 tablespoons hoisin sauce
4 cups chicken broth
2 (14 ounce) cans coconut milk, well-shaken
1 tablespoon sugar
1/2 pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
1 pound boneless, skinkess chicken breasts, halved lengthwise and sliced on bias into 1/8-inch-thick pieces
3 tablespoons fresh lime juice from 2 to 3 limes (or lime or lemon juice)
2 teaspoons red curry paste (Thai)

Instructions
1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon hoisin sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.
2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.
3. Combine lime juice, curry paste, and remaining 2 tablespoons hoisin sauce in small bowl; stir into soup.