Over medium heat, heat oil in a large sauce pan. Saute onion, celery and carrots for about 5 minuted. Add mushrooms and garlic and saute about 2 more minutes. Add rice and saute for one more minute. Put chicken broth into the pan. Stir in salt, pepper, curry powder and parsley. Bring just to a boil, then reduce heat and let simmer.
When rice is cooked, add chicken and heat through. Next, while stirring soup, slowly pour in the cornstarch/water mixture. Constantly stir until soup is thickened. Stir in coconut milk.
Eat and smile.
Slow cooker instructions: Place all ingredients except cornstarch/water mixture and coconut milk. Cover and cook on low for 6 hours. Stir in corn starch/water mixture and coconut milk, cover again and turn to high. In 20 to 30 minutes, soup should be thickened. Stir and serve.