Quick Hot Sour Thai Soup

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1 tablespoon corn oil
2 1/1 teaspoons Thai red curry paste
4 cups chicken broth
1 14 oz. can unsweetened coconut milk
1 14 oz. can baby corn (chopped into ½-inch pieces)
1 14 oz. can straw mushrooms
1 cup sauerkraut (rinsed and drained)

In large saucepan, heat oil over medium heat.   Add Thai red curry paste and stir to combine.   Add chicken broth and coconut milk and stir until smooth.   Add baby corn, straw mushrooms, and sauerkraut.   Heat through.

Optional: add in 1 1/2 cups of shredded roast chicken or 2 chicken breasts (approximately 16 oz. combined)