1. In a soup pot, heat vegetable oil. Stir in ginger and curry paste and cook one minute. Add 1/2 cup broth and stir into curry paste. Stir in remaining broth, fish sauce and brown sugar. Simmer for 15 minutes.
2. Add chicken and simmer until the chicken is cooked.
3. Turn heat to med/low and add coconut milk and carrots. Cook on med/low for one half hour to a hour.
4. Add mushrooms, onions, and snow peas and continue to cook on med/low for 2-5 mins.
5. Add the lime juice and cilantro before serving.
6. Season with salt to taste at the end as a lot of the ingredients can vary in the salt.

Instructions

1. Combine potatoes and carrots in pan with some salt and cover with water. Bring to boil and reduce heat. Cook until tender and drain.
2. In soup pan, melt butter. Add jalapeno, onion and corn and flour. Cook until onion is clear. Add remaining ingredients until onion is clear. Simmer 1-3 hours. add cream last hour and garnish with cheese.