Lisa's Thai Curry Soup

I love Thai food. Coconut milk and curry are so fantastic together! I have read many Thai soup recipes, and this is a combination of my favorites. I would never have thought to put apples in a soup, but they added the perfect compliment to the spicy broth. The list of ingredients looks long, but its mostly just spices. This experiment turned out to be the best soup I've ever made! Enjoy!

-1 skinless, boneless chicken breast
-Italian dressing - salt and pepper
-1 tsp paprika and cumin -1/4 tsp cayenne pepper

1 cup water
1/2 cup brown Basmati rice

-1 Gala (or other tart or slightly sweet variety) apple chopped into 1 inch pieces
-1 lime
-1 tbs butter
-1 small chopped onion
-4 large cloves minced garlic
-1 carrot, finely minced
-5 Crimini mushrooms, finely sliced
- 1 red chili pepper, seeded, and finely minced
-1 tbsp yellow curry powder
-1 tsp cumin
-1 tsp cayenne pepper

-1 can coconut milk
-2 1/2 cups milk
-1 tbsp flour
-1 tsp red curry paste
-1 1/2 tsp Chantarelle and Chicken bullion (substitute more chicken or fish bullion if you don't have Chantarelle)

A day to an hour before you begin this recipe marinate the chicken in Italian Salad dressing to make it tender and juicy. Season chicken with paprika, cumin, cayenne, and salt and pepper. Bake chicken breast for 30 minutes at 425 degrees, let cool, and cut up into small pieces.
Boil 1 cup of water in small sauce pan, add 1/2 cup rice. Reduce heat to low and cook until done, about 35 minutes.
Set chopped apple pieces in lime juice, we will add them at the end of the process so they retain some of their crunch.
While chicken is baking and rice is cooking melt butter in a large frying pan. Add onion, garlic, curry powder, cumin, and cayenne; fry on medium heat for about 5 minutes, or until soft. Add mushrooms, carrot, and chili pepper,- fry 4 more minutes.

In a large soup stock pot bring coconut milk and milk to boil, quickly stir in flour, whisking fiercely to avoid clumping. Add curry paste, chicken and Chantarelle bullion. Add fried vegetables, diced chicken, rice, and apples. Bring to a boil, reduce heat, and simmer for about five minutes minutes. Enjoy my Swedish taste of Thai!