Spicy Thai red curry soup

Super easy, very tasty, very spicy

In a large pot:

1 tbsp sesame oil

1 cup corn  (chopped baby or frozen)

1 can sliced bamboo shoots

1\2 thinly sliced green pepper

1 thinly sliced leek

1 1\2 cups sliced mushrooms (optional)

Toss and sautee lightly.

Add:

2 cups diced cooked chicken

1 tbsp soy sauce

2 tbsp red curry paste (spicy)

Pinch of basil

Splash lime juice

Black pepper to taste

Stir and heat.

Add:

1 can coconut milk

And 2 cups of chicken broth 

(4 if you like a thin soup)

Bring to a boil.

Keep stirring.

Add cooked rice or egg noodles

Stir and  keep on low until serving.

Serve with spring rolls or egg rolls.

"Bon Appetit!"