Chicken Coconut Curry Soup

2 tablespoons olive oil
2 carrots peeled and finely chopped – except for a few matchsticks for garnish
1/2 onion chopped finely
1 red bell pepper chopped finely – except for a few thinly sliced pieces for garnish
1 cup cooked chicken meat chopped
1 cup cooked rice
2 tablespoons red curry paste (if you like it less spicy just use 1 tablespoon)
3 tablespoons brown sugar
13.5 ozcan Asian coconut milk or cream (unsweetened)
21 ounces chicken broth (roughly 1.5 cans - I like Swansons brand)
Optional: 2 tablespoons fish sauce and a few sprigs of cilantro

In a medium sauce pan, heat olive oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes. Add curry paste, brown sugar, chicken, rice, and fish sauce stirring and sauteing everything until curry paste is completely incorporated (approx. 2-3 minutes). Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute. Reduce heat to medium and allow the soup to cook for 15-20 minutes. Serve with a spoonful of coconut milk added on top with a few matchstick carrots and a slice of red bell pepper for garnish.

Serving Size: 1.5 cups