Chicken Coconut Curry Soup

2 tablespoons olive oil
2 carrots, peeled and finely chopped – save a few matchsticks for garnish
1/2 onion, finely chopped
1 red pepper, chopped finely – except for a few thinly sliced pieces for garnish
1 cup cooked chicken meat, chopped
1 cup cooked rice
1/4 teaspoon red curry paste
3 tablespoons brown sugar
13.5 ounce can Asian coconut milk, unsweetened
21 ounces chicken broth

In a medium saucepan, 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, and rice, stirring and sauteing everything until curry paste is completely incorporated (about 3 minutes). Pour the chicken broth and coconut milk into the pan and give it a good stir for a half a minute. Reduce heat to medium and allow the soup to cook for 15 – 20 minutes. Serve with garnishes, even a spoonful of coconut milk, if you desire. Makes 4 servings.