Chicken-Coconut, Pineapple Soup - serves 4

1/4 cup long-grain white rice
2 tsp canola oil
2/3 cup finely-chopped peeled carrot
3 green onions, white part only finely chopped
1/2 cup finely-chopped red bell pepper
1 med garlic clove peeled, minced
1 red jalapeno pepper stemmed, seeded, minced
1 tsp red or yellow curry paste
1 can chicken broth
1 tbsp rice or white wine vinegar
1 tsp brown sugar
1 tbsp fish sauce
1 can pineapple chunks - (8 oz) drained, coarsely chopped
1 1/2 cup diced roasted chicken breast
14 oz light coconut milk
2 tbsp finely-chopped fresh basil or mint

In a medium-size pan, bring about 2 cups water to a boil, add the rice and cook 15 minutes. (Cook as you would pasta in an uncovered pan.) Drain well.
Meanwhile, in a 4-quart saucepan heat the oil over medium heat. Add carrot, green onions, bell pepper, garlic and jalapeno. Saute 5 minutes.
Stir in the curry paste and a couple of tablespoons broth. Cook a few minutes, stirring, until the paste dissolves. Then add remaining broth, vinegar, brown sugar, fish sauce, pineapple and chicken. Simmer 5 minutes.
Stir in coconut milk and rice. Heat through on medium-low heat. Add basil or mint and serve.