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Provide olive oil.
You need container fresh mushrooms (chopped or sliced) I use cremini.
You need to prepare medium onion, finely chopped.
You need to prepare red pepper, diced.
Use minced garlic.
Provide chicken broth.
Use chicken breasts, cut into 1/2 inch cubes.
Use chopped lemongrass (see note above).
Provide fish sauce.
Provide Worcestershire sauce.
You need salt.
You need to prepare half and half cream.
Provide coconut milk.
You need Thai red curry paste.
You need to prepare chilli garlic sauce.
Use tomato paste (156 ml or 5.5 oz).
Prepare water.
Use cornstarch.
Prepare rice, (cooked).
Use chopped cilantro for garnish if you'd like.

If rice is not already cooked, prepare according to package directions.
Heat one tablespoon of olive oil in a large dutch oven or pot on medium heat. Once oil is hot, add chopped or sliced mushrooms and cook until tender and golden in colour. Remove mushrooms from the pot and set aside..
Heat remaining 1 tablespoon of oil.  Add onion, red pepper and garlic.  Cook until onions are soft and translucent..
Add mushrooms back to the dutch oven along with chicken stock, chicken, lemongrass, fish sauce,  Worcestershire sauce and salt..
Bring mixture to a boil then lower to a simmer for 5 minutes..
Reduce heat to low.  Stir in the half and half and coconut milk.  DO NOT boil after this step..
Place lid on the dutch oven or pot and allow to cook on low for an additional 5 minutes..
In a small bowl, combine the Thai red curry paste, chill garlic sauce, tomato paste, water and cornstarch.  Whisk to a smooth consistently..
Add curry mixture to the soup and stir until soup is slightly thickened and fragrant, roughly another 10 minutes or so..
Add rice to the pot and stir to combine.  Garnish with cilantro if you'd like. Serve and enjoy!!.

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