Spicy Coconut Chicken and Rice Soup

It is hot today, like summertime hot!! Fun, flow-y summer skirts and sandals kind of day. Naturally, on a day like this I would be grilling something on the BBQ and making a salad on the side so we can stay nice and cool.
Well, today was a bit different.
Today I made soup. Spicy hot Thai like soup... it totally makes sense, I know!

My fiance is sick. Crazy cough, stuffy nose, sleep deprived kind of sick! Boooo! The poor baby wanted soup so baby got soup!
We sweat the sick out of him hopefully!

This soup comes together quickly, especially if you're using leftover chicken and the rice is already cooked. This wasn't the case for me but I only spent about half an hour cooking it.

Ingredients - 4 servings (adapted from Kalyn's Kitchen)

2 skinless boneless chicken breasts, cut into small chunks (or 2 cups leftover chicken)
1 cup cooked Jasmine rice (Basmati or any rice you like will work fine!)
1 large carrot, thinly sliced
3 cups water
3 tbsp soy sauce
3 tbsp brown sugar
2 tbsp lemon juice
1 inch piece of ginger, chopped
2-3 cloves garlic, cut in half
1 tsp hot sauce (I used Frank's Red Hot)
1/4 tsp cayenne pepper
1 can coconut milk
1/2 cup frozen spinach
1 green onion chopped

In a frying pan cook the chicken on medium heat until cooked through, set aside.
Meanwhile, in a large sauce pan pour in the water, soy sauce, brown sugar, ginger, garlic, lemon juice and carrots. Simmer over medium heat for 20 minutes to get the flavours to come together.
Add in the cooked chicken, coconut milk, hot sauce and cayenne pepper. Simmer over low heat for 6 minutes, don't let the soup boil once the coconut milk has been added.
Add in the cooked rice and spinach stirring to break it up. Taste and add more hot sauce if not spicy enough for you. Simmer for 6 more minutes. Add in the green onion, taste once more and adjust seasoning for the last time.

Serve and enjoy!!!