1 T. stir fry oil (I used canola)
1 whole chicken breast, skinned, boned, and cut into small bite-size pieces
1 small onion
2 cups chicken stock
1 can coconut milk
1 cup fresh or frozen whole kernel corn
1 cup cooked rice
2 T. oyster sauce
2 T. rice vinegar
1 T. minced fresh cilantro or parsley
1 to 2 T. hot chili oil
Heat medium saucepan over hight heat. Add oil; coat pan. Add chicken and onion; saute 4 to 5 minutes, or until chicken is lightly browned and onion is translucent. Add chicken stock, coconut milk, corn, rice, oyster sauce, and rice vinegar. Cook and stir until mixture boils. Remove from heat; stir in cilantro and chili oil. Serve while hot.
LOVE this soup. Such unique flavors. Family loves this, too. I double the recipe and only have a little left over.
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