• prep: 20 min
• cook: 30 min
• total: 50 min

servings:

A hearty chicken and rice soup, with mushrooms and vegetables, in a lightly creamy, Thai-inspired broth. If making the soup ahead, don't add the rice until you re-warm the soup for serving, as it will begin to absorb the broth and thicken the soup. For left-overs, if you'd like to thin, you can add a bit more chicken broth and/or milk.

• 2 Tbsp vegetable oil
• 1/2 cup onion (finely chopped)
• 1/2 red bell pepper (sliced into thin 2-inch strips)
• 1 1/2 cups sliced mushrooms ((a standard 8 oz. size tray package))
• 4 cups chicken broth
• 1 large chicken breast (cooked, then diced or cut into bite-sized pieces)
• 1 tsp fish sauce
• 1 tsp Worcestershire sauce
• 1 cup half and half (10%) cream
• 1/2 cup coconut milk ((1 small can or if using a large can stir coconut milk first, then measure out))
• 2 tsp red curry paste
• 1 tsp Sambal Oelek chili paste ((or Asian Garlic Chili Paste/Sriracha as an alternative but you may need less))
• 3 Tbsp tomato paste (to taste)
• 1 Tbsp cornstarch
• 2 cups cooked rice ((long grain white, basmati or brown rice or try a mix of long grain with wild rice for some added texture))
• leaves Fresh cilantro (parsley or basil shredded for garnish)

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