Time QUICK MEDIUM LONG Difficulty EASY MEDIUM HARD
Taste MEH OK GOOD AMAZING Yields LITTLE MEDIUM LOTS

Ingredients

• 2 Tbsp vegetable oil
• 1/2 cup onion, finely chopped
• 1 red bell pepper, sliced into thin strips
• 1 1/2 cups(8 oz) mushrooms, sliced
• 4 cups chicken broth
• 1 large chicken breast
• 1 tsp soy sauce
• 1 tsp Worcestershire sauce
• 1 cup half-and-half (10%) cream
• 1/2 cup coconut milk
• 3 tsp red curry paste
• 3 tsp Sambal Oelek chili paste,
• 3 Tbsp tomato paste, to taste
• 1 Tbsp cornstarch
• 2 cups cooked rice

Instructions

1. Start rice cooking. 
2. Dice chicken into strips or squares as you desire. Fry in pan until cooked thoroughly
3. Add oil and cook mushrooms in a large pot and cook until golden and tender. Remove to a plate. 
4. In the same pot, add onion and red pepper. Sauté just until softened. Return mushrooms to pot. 
5. Add broth, cooked chicken, soy sauce, and Worcestershire sauce; simmer for 5 minutes. 
6. Add cream and coconut milk, turn the heat to Med-Low, then cover and simmer for 5 minutes.
7. Combine curry paste, Sambal Oelek, tomato paste and cornstarch; mix until incorporated. Stir into soup until combined and heat until soup simmers, thickens slightly and has a velvety appearance.
8. Taste and season with salt and pepper. 
9. Add Sambel Oelek and red curry paste as needed to add the desired spice level
10. To serve, spoon some hot rice into a bowl, then spoon hot soup over top.
11. Store any leftover rice and soup separately, as the rice will soak up all the soup broth if stored together. 
12. Slurp!

Recipe from: Wicked Thai Chicken Soup – Seasons and Suppers