Ingredients:

• 2 ½ cups rotisserie chicken, shredded into small chunks
• ▢½ tablespoon extra-virgin olive oil
• ▢1 red bell pepper, ribs and seeds removed and cut into 1-inch long strips
• ▢1 CUP pre-sliced white mushrooms
• ▢1 tablespoon Red Curry Paste 
• ▢2 tablespoons fish sauce
• ▢2 ½ cups low-sodium chicken broth
• ▢382 g ounces Coconut Milk 
• ▢1 tablespoon lime juice (optional)
• ▢Fresh cilantro to garnish (optional)

Instructions:

• Cook veggies: In a large pot over medium heat, heat oil and add sliced bell pepper and mushrooms. Cook until tender and mushrooms begin to brown, about 6 minutes.
• Add chicken, paste and sauce: Stir in the fish sauce, red curry paste and shredded chicken. Stir until well combined.
• Add liquids and finish: Add chicken broth and coconut milk and bring to a boil. Reduce heat and simmer for two to three minutes while stirring occasionally. Taste soup and add more curry paste (for heat) or fish sauce (for salty flavour) as desired. Remove from heat and serve immediately.

This recipe was obtained from Low Carb Simplified.