In a large heavy-bottom pot, over high heat sauté red onion, garlic, and mushrooms until wilted.
Add ginger, curry paste, chili powder, pepper and cilantro and cook for 30 seconds or until fragrant.
Add chicken stock and bring to a boil; reduce heat and simmer 30 minutes.
Add coconut milk, chicken, and diced tomatoes, and cooked jasmine rice. Simmer until hot.
In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño; stir until sugar is dissolved, then add mixture to soup. Garnish with tomato, coconut and cilantro; serve hot.
Questions? Email Julie Levanway.
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