I was able to whip up this Curried Coconut Soup with the few groceries I had in my cupboards,  and a supply of fresh lemongrass  I picked up at the produce cart last weekend.  I actually followed the recipe in How to Cook Everything almost to the letter, though I added extra chilis and some rice noodles, and used dried chinese mushrooms instead of shitake mushroom caps. The noodles soaked up the majority of the soup and made for a more substantial meal. While the soup was delicious, the color was bland and in the future I’ll add  the chopped scallions and cilantro garnish the recipe recommended, along with some fresh chopped tomatoes.