Thai Coconut Mushroom Soup

I love going out to Thai restaurants and nearly every time I do, I order Tom Kha Gai soup, which is a coconut chicken soup.  I've been wanting to attempt making it at home for a while, but haven't made it by an Asian market to pick up the galangal (a root similar to ginger (but not the same exact flavor)).  I was considering a special trip for it when I stumbled upon this recipe that only used ginger and struck me as possibly being a close match.  While it isn't the same exact flavor, it is super tasty and similar enough to satisfy the craving for the real one--will be making again for sure!  I thought I had snapped a pic of it in my serving bowl, but apparently not, so I'll have to add a better pic next round...

Link to original recipe:
http://www.foodnetwork.com/recipes/tyler-florence/thai-coconut-chicken-soup-recipe
*amounts listed below are halved from original, as I only wanted to make for 2 people.  I omitted the chicken and added extra mushrooms, as I like them more in the soup than the chicken.

Ingredients:

2 c. chicken stock (I used my homemade)
4 pinches of bottled shredded kaffir lime leaves (or 2 small fresh leaves, hand torn)
1 small Thai chile, halved lengthwise and seeded
1 piece of fresh ginger, 1 1/2 inches long, peeled and cut into 2 chunks
1 stalk lemongrass, white part only, cracked open with handle of knife
6 1/2 to 7 oz. unsweetened coconut milk
1 can (13 oz.) straw mushrooms, drained
1 T. Thai fish sauce
3/4 tsp. dark brown sugar
juice of 2 limes

Instructions:

1. In a large pot, bring the stock to a boil.

2. Add lime leaves, chile, ginger, and lemongrass.  Lower the heat to medium-low (or in my case, LO--it was simmering too hard at any setting above that) and cover the pot, keeping at a gentle simmer for 10 minutes.

3. Uncover pot and add remaining ingredients, stir to combine.  Increase heat to medium to bring back to simmer and cook for 5 minutes.

4. Remove ginger chunks (and chiles if you can find them).  Ladle up and enjoy!