Ingredients

• 2 tbsp Vegetable Oil * I prefer to use coconut oil
• 1/4 c THRIVE Chopped Onions
• 4 c Chicken Broth * I use THRIVE Chicken Bouillon to make it up
• 2 tsp Sriracha Sauce or your favourite hot chili sauce, up to 2 Tablespoons depending on your pref for HOT
• 1 1/2 c THRIVE Chopped Chicken - Freeze Dried
• 2 can coconut milk 14 ounce
• 1 tsp Ground Ginger
• 1 tsp Curry Powder
• 1 tbsp Summer Limeade (Seasonal) or 1/4 cup lime juice
• 1 c THRIVE Mushroom Pieces - Freeze Dried
• 1 c THRIVE Green Bell Peppers - Freeze Dried
• 1 c THRIVE Red Bell Peppers - Freeze Dried
• 2 tbsp THRIVE Béchamel (Creamy White Sauce)

Directions

1. Heat oil in soup pot, sauté onion till lighted toasted.
2. Add broth, chilli sauce, chicken , coconut milk, ginger, curry, lime juice and bechamel powder.
3. Stir to mix well and make sure bechamel powder is dissolved.
4. Bring to boil, then turn heat down and simmer about 20 minutes to plump up chicken and blend flavours.
5. Turn heat off and add vegetables. Let sit for 5-10 minutes to plump up mushrooms and peppers.
6. Optional: I LOVE cilantro, so I usually add ½ - 1 cup chopped fresh cilantro at the end. Cilantro is one of those things that you either love or hate.
7. And, as much as I love it, Dan hates it, so it has to go in at the end "on-the-side".
8. Optional: Sometimes (as in 'often'), I throw in a scoop (your choice how much) of shredded coconut (unsweetened of course) at the same time I add the chicken. Nice touch.
9. Serving Suggestion: Put a scoop of steamed rice in the bottom of your bowl, and top with a ladle of soup. Very Delicious.