Lisa Huddleston, 40, Chicago
1. Warm 1 Tbsp. oil in a skillet over medium heat. Sauté mushrooms until golden, 15 to 17 minutes. Transfer to a bowl. Add 1 Tbsp. oil to skillet. Sauté carrots until tender, about 5 minutes. Transfer to bowl.
2. Add remaining 1 Tbsp. oil to skillet. Sauté shallots, stirring, until softened, 2 to 3 minutes. Stir in garlic; sauté 30 seconds. Add chicken; sauté until cooked through, about 3 minutes.
3. Stir in broth, fish sauce, soy sauce, coconut milk and curry; add lemongrass, if desired. Turn heat to medium-high; bring to a boil. Reduce to medium and simmer 5 minutes, stirring once or twice. Remove from heat, discard lemongrass and stir in herbs. Serve.