Melt the coconut oil in a soup pot over medium heat. Add the curry paste and stir well to mix. Add all the vegetables and salt and saute for 8 - 10 minutes. Add the rice and cook, stirring constantly for about 1 minute more. Add stock, bring to a boil and reduce to a simmer. Simmer, covered for 45 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 Sirarcha sauce.