Spicy Thai chicken soup

• 2 teaspoonsA canola oil
• 1 cup sliced mushrooms
• 1/2 cup diced red bell pepper
• 4 tsp minced fresh ginger
• 4 garlic cloves
• 1 lemongrass stalk
• 2 tsp sambal (fresh chili paste)
• 3 cup low sodium chicken stock
• 1 1/2 cup coconut milk
• 2 cup shredded chicken (I use white meat)
• 1/2 cup chopped green onion
• 1 cilantro and fresh lime to garnish
• 1 1/2 tsp fish sauce
• 1/4 cup rice uncooked.. added with the chicken stock. it will cook in the soup
• 1 1/2 tbsp thai red curry paste (Or little more if you like)

1. Heat a Dutch oven over medium heat.
2. Add oil to pan; swirl to coat.
3. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally.
4. Add chile and curry paste; cook 1 minute.
5. .
6. Add Chicken Stock, coconut milk, fish sauce, and rice; bring to a boil.
7. Reduce heat to low; simmer for 10 minutes.
8. Add chicken to pot ; cook 1 minute or until thoroughly heated.
9. Discard lemongrass.
10. Top with onions, cilantro, and lime juice

canola oil, mushrooms, red bell pepper, fresh ginger, garlic, stalk, sambal, chicken stock, coconut milk, chicken, green onion, cilantro, fish sauce, rice, thai red curry

Taken from cookpad.com/us/recipes/342110-spicy-thai-chicken-soup (may not work)