Wicked Thai Soup

This soup became a favorite of mine this year.  They serve it at the University and it became a total addiction.  Normally I'm not one for HOT but this one has just the right amount of kick.  Kids loved it!

Original inspiration recipe here

I had trouble in this wasteland of the prairies finding some of the ingredients so we had to tweak.  This is how we made it.  I may tweak more next time- but it turned out great!

My daughter helped make this- and did all the prep (IE chopping and dicing) so pieces are quite large- I would suggest chopping everything smaller.

• 2 Tbsp. vegetable oil
• 1/2 cup finely chopped onion
• 1 1/2 cups sliced mushrooms (a standard size tray package)
• 4 cups 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 red curry sauce (Or red curry paste and 1/2 cup coconut milk) I used Presidents Choice Brand
• 1 1/2 tsp. Siracha sauce
• 2-3 Tbsp. tomato paste (to taste)
• 2 cups cooked rice (long grain white or brown rice or try a mix of long grain with wild rice for some added texture)

Start off by getting your rice going.  Also chop/dice/etc all the onons, mushrooms, chicken.
1tbsp oil into a sauce pan (or like i did- right into my soup pot!) and saute until soft.  Remove and place on a plate to hold until they get added later.  Onions into the pan/pot and saute until soft.  Add thec hicken and 4 cups chicken sauce.  Simmer for several minutes until chicken is almost cooked.  Add back the mushrooms, the half and half, tomato paste and curry sauce.  Add Siracha sauce to taste.  Add the rice. It should have your lips tingling but not running to the kitchen for some more milk :)

Let simmer a few more minutes to meld the flavors.  Serve and enjoy!