Spicy Thai soup

We tried a Spicey Thai Soup out of "Fine Cooking March 2003". It was good, but complicated and made a huge mess in the kitchen; I even cut a few corners and it was still complex. What I did enjoy was the addition of lemongrass. I've learned I like lemon in my soup, which I first tasted at a Greek restaurant. Lemongrass is a more "mature" taste than lemon juice that I intend to use again. The store didn't have any fresh lemongrass, but it had a substitute of lemongrass in a tube. Not romantic, but close to fresh without mess or hassle.