Ingredients
4   cups chicken stock    
2   kaffir lime leaves    
One  (3-inch) piece lemongrass, thinly sliced    
One   (3-inch) piece fresh ginger, peeled and grated    
3   scallions, trimmed and julienned    
1   teaspoon curry powder    
1/2  teaspoon ground cumin    
1  small fresh red Thai chile, seed and ribs removed, and sliced crosswise    
1   cup shiitake mushrooms, stems removed and sliced    
1   tablespoon Thai fish sauce    
  Coarse salt    
1/2   cup thinly sliced carrots    
1   cup fresh cilantro leaves, plus more for garnish    
1/2   cup bean sprouts    
Juice of 1/2 lime, plus lime wedges for garnish    
Mint leaves, for garnish    
2   cooked boneless skinless chicken breast halves, shredded

Directions    
1.   In a medium saucepan, bring chicken stock to a boil. Add the lime leaves, lemongrass, ginger, scallions, curry powder, cumin, chilies, chicken, mushrooms, and fish sauce. Reduce heat to medium-low and simmer for 10 minutes. Stir in carrots, cilantro, and bean sprouts. Simmer for 5 minutes more.
   
2.   Remove lime leaves, and discard. Season with salt and lime juice. Ladle soup into shallow soup bowls. Garnish with cilantro, mint, and lime wedges; serve immediately.  Serves 6.

Source: www.marthastewart.com