Creamy, flavorful and nutritious, this tasty Mushroom and Rice Spicy Thai soup will fill you up with goodness and comfort any time!
In a medium, heavy-bottomed pot, saute onion and garlic until soft. Add the bell peppers and cook for about 2 minutes. Add the mushrooms and let cook until softened. Add the vegetable broth and let it simmer for ten minutes.
Stir in red curry paste, hot sauce, red pepper flakes, ginger and simmer for another 7 minutes.
Stir in cornstarch in coconut milk until dissolved. Add to the pot along with the water. Let simmer for another 5-10 minutes or until the soup has thickened to your consistency of preference. Add the cooked brown rice. Add the lime juice. Season with salt and pepper if needed.