Curry Soup

Strangely, my cafeteria at work made a pretty kick ass chicken and curried vegetable soup yesterday with lentils and yumbombs.  It was really good and I was hoping to find a similar recipe online, though I'm sure I could give it a go myself at recreating it.  (it was basically chicken and veggies and curry - ta da!  recipe done)
A peek at the interwebs brought up this intriguing recipe though, and I definitely want to give it a whirl.  See, one of the dishes I dream about is the red curry mussels at Fog City Diner.  The only problem with this, is that I don't like mussels.  I can't order a plate of mussels just so I can eat the broth - that would be stupid.  And I can't always drag Andrea with me to eat the mussels and not share any of the broth with her - that would be mean.
So maybe, JUST MAYBE this soup could do for me, just a little, of what the broth does.  And PERHAPS I can live without the crusty sourdough, but I make no promises.

Bon Appetit tells me that this recipe is from Aruns in Chicago, where owner and chef Arun Sampanthavivat has come up with this fresh take on a traditional Thai recipe.

Thai Red Curry Soup 

2 tablespoons corn oil

1 tablespoon Thai red curry paste

12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips

4 ounces green beans, cut into 1-inch lengths

2 small Japanese eggplants, cut into 1-inch pieces

3 cups canned low-salt chicken broth

3 cups canned unsweetened coconut milk

1 tablespoon fish sauce (nam pla)

1/4 cup chopped fresh basil

Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.