I love this blog! Food and Whine
2 Tbsp. vegetable oil
1/2 cup finely chopped onion
1/2 a red bell pepper, diced
1 1/2 cups sliced mushrooms (a standard size tray package)
4 cups gluten free chicken stock
2 chicken breasts, cut into small dice
2 Tbsp. Gourmet Garden™ Lemon Grass herb paste (the stuff in the tube or the real thing, if you can find it)
1 tsp. Worcestershire sauce
1 cup half and half (10%) cream
1/2 cup coconut milk
2 tsp. red curry paste
1 1/2 tsp. Sambal Oelek chili paste (or Sriracha, as an alternative but you may need less)
2-3 Tbsp. tomato paste (to taste)
1 Tbsp. cornstarch
2 cups cooked rice (long grain white or brown rice or try a mix of long grain with wild rice for some added texture)
Fresh cilantro, parsley or basil leaves shredded for garnish
Cook rice and set aside (or use left-over cooked rice).
Heat large saucepan or Dutch oven over medium heat and add 1 Tbsp. oil. When hot, add mushrooms and cook until golden and tender. Remove to a plate. In same pot, add remaining 1 Tbsp. oil and heat. Add onion, red pepper, and saute just until softened. Return mushrooms to pot. Add broth and chicken and heat through. Add lemon grass paste, fish sauce and Worcestershire sauce and simmer 5 minutes. Add milk, turn heat to low, then cover and simmer 2 minutes.
In a small bowl, add curry paste, Sambal Oelek, tomato paste, 2 Tbsp. water and cornstarch and mix until incorporated. Stir into soup until combined and heat until soup simmers, thickens very slightly and has a velvety appearance. Add cooked rice, cover and simmer 5 minutes. Taste and season with salt and pepper, to taste. (You can also add more curry paste, tomato paste and/or Sambal Oelek to taste at this point, as well).
Pour soup into bowls and garnish with cilantro, parsley or basil leaves and serve with additional Sambal Oelek for those who prefer a hotter soup.
Prep time: 20 min
Cook time: 20 min
Total time: 2 hours 20 min
Yield: 6-8 servings