1 cup leftover roast chicken breast, drums, or thighs
1/2-1 cup leftover rice
4 cups chicken stock
1 yellow bell pepper, chopped
1 cup frozen vegetables of choice
1 tsp Thai Red Curry paste
1/2 cup Thai Basil, rough chopped
1 tbsp fresh lemongrass, sliced
2″ inch piece of fresh ginger root, peeled and minced
1 tsp Toasted Sesame oil
Salt and pepper to taste
1-2 sliced Thai Bird chilies, optional
In a large dutch oven over med-high flame, bring the sesame oil to a shimmer. Stir in the Thai Red Curry paste, and saute about 1 minute until fragrant. Add in the lemongrass and ginger and saute 1 minute more. Add in the bell pepper and continue to cook an additional two minutes.
Carefully pour in the chicken stock, bring up to a boil, reduce heat to low, and simmer at least 20 minutes. Add in the frozen vegetables, leftover rice, and chopped chicken. Continue to simmer until just heated through. Taste and adjust seasonings as needed. Turn off the heat and ladle soup into serving bowls.
Garnish with Thai Basil, and sliced chilies, if desired.