This is a variation on traditional Thai coconut soup, a warming side dish or main course. It is good when served alongside Pad Thai.

Sautee the mushrooms and garlic first, then add the other ingredients. Beat the eggs and add them close to the end, stirring as you mix them in. The lemongrass is delicious, but too coarse to eat: it is best to infuse a bunch in a tea infuser, or tie a stalk of it together and cook the soup with it, then remove before serving.

Like all soups, this one is versatile, and it is best to taste it as you go along in order to find out what combination and ratio suits you. For those who prefer spicier flavoring, more red curry sauce is necessary.