This spicy soup is served with a dollop of rich garlicky paprika spread and fresh mint and cilantro. I don't claim it to be authentically Thai, but definitely pulls its flavors from Thai cuisine.
4 cups chicken broth
1/2 cup uncooked rice, rinsed (I used broken rice)
1 carrot, chopped
1 cup cooked chicken breast, cut into bite-sized pieces
1/2 cup frozen mushrooms
1/4 tsp sugar
1/4 tsp ground ginger
1/2 cup plain yogurt
1/2 cup coconut milk
1 egg yolk
2 Tbsp flour
Salt and freshly ground pepper
1-2 tsp fresh lemon juice
2 Tbsp butter
2 cloves garlic, crushed
2 teaspoons ground paprika
Bring broth, rice and carrots to a boil in a large saucepan. Reduce heat to a low simmer, cover, and cook for 15 minutes. Add chicken, mushrooms, sugar and ginger.
Whisk together the yogurt, coconut milk, egg yolk, and flour in a medium bowl. Slowly add a ladle of the heated soup liquid, whisking after each small addition to incorporate. Once 1/4 of the liquid has been added. Slowly pour the yogurt mixture into the soup saucepan. Cover and reduce heat to very low.
Melt the butter on medium heat in a small skillet. Stir in the garlic and paprika. Cook for a couple minutes, until fragrant, then remove from heat.
Remove soup from heat and stir in lemon juice. Taste and season with salt and pepper. Serve soup with a small amount of paprika spread swirled on the surface. Sprinkle with chopped mint and cilantro.