Gluten Free, Dairy Free, High Protein, and FULL of flavor!

Ingredients:
– Cooked and Shredded Chicken (about 1.5 pounds before cooking)
– Green Onions (the greens of 5 – 6) Thinly Sliced
– 3 Cloves of Garlic (using minced garlic here)
– 2 TSP of Ginger (can grate fresh ginger or use frozen cubes)
– 1 Yellow Onion Diced
– 2 Bell Peppers Thinly Sliced
– 1 Container of Mushrooms (white or baby bellas) Thinly Sliced
– ¼ Cup of Chopped Cilantro (can use dried flakes in a pinch!)
– 3 TBSP Red Curry Paste
– About ½ TSP Black Pepper
– About ⅓ TSP Red Pepper Flakes (I subbed diced dried Arbol chiles and loved the extra heat!)
– Chicken Stock or Chicken Bone Broth (4 – 6 cups, 4 cups for soup, 6 cups if making rice)
– ⅓ Cup Coconut Aminos (can use soy sauce, not gluten free)
– 3 TBSP Arrowroot Flour (or other thickening flour)
– ½ Can of Coconut Milk
– 1 cup of rice (optional, will need less broth if not making rice)

Directions:
1. Cook and shred chicken, slice and dice all vegetables.
2. Add one cup of rice and two cups of liquid (water, chicken broth, or chicken bone broth for extra protein and flavor) to a pot or rice cooker until cooked. This is optional!
3. In a large pot, saute cooking oil, garlic, yellow onion, and ginger until fragrant (about 5 to 10 minutes).
4. Add red curry paste, black pepper, and red pepper, saute for 2 to 3 minutes.
5. Add mushrooms and bell peppers, sauteing for about 5 minutes for more al dente vegetables, longer if you like them softer (up to 10 minutes).
6. Add 4 cups of chicken broth or chicken bone broth (for extra protein and flavor), I liked to do two cups of each, bring to a simmer and reduce heat to low, allow to cook for about 15 minutes.
7. Mix 3 TBSP of arrowroot flour and enough water to bring fill line to ½ cup in a liquid measuring cup to create a thickener for your soup.
8. Add in coconut milk and arrowroot mixture to thicken. Stir until combined, about 3 – 5 minutes.
9. Stir in chicken, two-thirds of sliced green onions, and lime juice.
Scoop between one-third and one-half cup of rice into a mound in the middle of a bowl, add soup around the rice mound, then top with sliced green onions and chopped cilantro.