Wicked Thai Chicken Soup

Name: Wicked Thai Chicken Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American, Canadian
Ingredients: 2 Tablespoons cooking oil (such as vegetable or canola oil, DIVIDED); 1/2 cup onion (finely chopped); 1/2 medium red bell pepper (cored and seeded then sliced into thin 2-inch strips); 8 oz sliced mushrooms (white or cremini recommended); 4 cups chicken broth; 6 oz chicken breast (diced or cut into bite-sized pieces *see Note 1 below); 1 teaspoon fish sauce; 1 teaspoon Worcestershire sauce; 1 teaspoon lemongrass paste (or 1-2 stalks lemongrass, optional); 1 cup half and half (10%) cream (or use 1 cup more coconut milk instead); 1/2 cup coconut milk (1 small can or if using a large can stir coconut milk first, then measure out); 2 teaspoons red curry paste; 1 teaspoon Sambal Oelek chili paste (or Asian Garlic Chili Paste/Sriracha); 3 Tablespoons tomato paste; 1 Tablespoon cornstarch; Juice of 1/2 lime; 1/4 cup fresh cilantro (chopped); Salt and freshly ground pepper; 2 cups cooked rice (long grain white, basmati or brown rice or try a mix of long grain with wild rice for some added texture); Additional fresh cilantro (parsley or basil, chopped); Lime wedges (for drizzling)