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Ingredients

1 tablespoon vegetable oil 1 (10 ounce) package coarsely chopped fresh mushrooms ½ cup finely chopped onion 5 skinless, boneless chicken thighs, diced 6 cups chicken stock, or more as needed 1 (13.5 ounce) can coconut milk 1 cup quinoa, rinsed ½ cup half-and-half, or more as needed 2 tablespoons tomato paste 2 tablespoons lemongrass paste (such as Gourmet Garden™) 2 teaspoons red curry paste 1 ½ teaspoons sambal oelek (Indonesian red chile paste) 1 teaspoon fish sauce 1 teaspoon Worcestershire sauce ½ roasted red pepper, chopped 1 tablespoon water 1 tablespoon cornstarch

Nutrition Info

450.4 calories carbohydrate: 29.8 g cholesterol: 66 mg fat: 28.3 g fiber: 3.8 g protein: 25.2 g saturatedFat: 16.3 g servingSize: - sodium: 900.7 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Heat oil in a large pot over medium heat. Add mushrooms and onion, cook and stir until mushrooms brown and onion is soft, about 5 minutes. Add chicken thighs, cook and stir until no longer pink in the center, 5 to 8 minutes.
Pour chicken stock, coconut milk, quinoa, and half-and-half into the pot. Stir in tomato paste, lemongrass paste, red curry paste, sambal, fish sauce, and Worcestershire sauce. Simmer until flavors combine, about 30 minutes. Stir in roasted red pepper.
Mix water and cornstarch together in a small bowl until no lumps remain. Pour into the pot, stir soup until slightly thickened, about 5 minutes.

6 servings

This is a delicious, substantial soup. I have substituted quinoa for rice in the traditional recipe to make it a bit healthier. I hope you like it!