In a large soup pot, or dutch oven, melt the coconut oil over medium heat. Add the curry paste, stirring to combine evenly.
Add all the vegetables and salt and saute for 8-10 minutes.
Add the rice and cook, stirring constantly, for about 1 minute.
Add stock, bring to a boil and reduce to a simmer. Simmer, covered for 30 minutes to allow rice to fully cook.
Add the cooked chicken, coconut milk, lime juice, sugar and cilantro. Stir well and allow to heat through.
Remove soup from heat, taste and adjust seasoning if necessary with more salt or sugar.
Serve soup sprinkled with more fresh cilantro and a drizzle of Sriarcha sauce, if desired.