Jill's Keto Thai Coconut Curry Chicken Soup

2.50 tbsp Curry powder
2 tsp Garlic powder
2 cup Cauliflower, raw
0.75 cup (8 fl oz) Water, tap
0.50 tbsp Cilantro, dried
0.50 cup Swanson Chicken Broth 99% Fat Free
2 serving Garlic - minced (1 tsp)
1 tsp crushed red pepper flakes
0.25 tsp Cumin (ground)
0.50 tbsp Parsley Flakes
2 tsp Ginger Powder
4.50 tsp Worcestshire Sauce (Lea and Perrins)
0.50 cup Bell peppers (Green, Red, Yellow, Orange)
2 tsp Bragg All Natural Liquid Amino
13.66 oz Thai Kitchen Organic Coconut Milk, Unsweetened, 1 serving, 1/3-13.66oz can
0.50 tsp Cayenne Pepper (Ground)
8 gram(s) Pure Xylitol
16 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings)
6 tbsp "LouAna" Pure Coconut Oil

1. Cut cauliflower, bell pepper and chicken thighs into bite sized pieces. (I get a pkg of 6 chicken thighs and cut off any excess skin. This yields about 16 oz)
2. Heat 4 tbl of coconut oil and add curry powder, garlic powder and minced garlic. Saute for 1 min to release flavors.
3. Add chicken and season with salt and pepper. Saute for about 5 min. Stir often to make sure all pieces are golden brown and cooked through. Remove from pan and keep warm.
4. Add remaining 2 tbl of coconut and melt. Add cauliflower and bell pepper. Add ginger, cumin, cayenne pepper and crushed red pepper. Fry on medium high heat for about 5 min.
5. Add chicken back in. Add coconut milk, water, chicken broth, Xyitol, Worcestshire Sauce and amino acids. Simmer over low heat for 10 min, stirring occasionally. Check seasoning and adjust to your taste.
6. Add cilantro and parsley flakes (use can use fresh) and simmer 5 more min. Serve immediately.

Serving Size: Makes 4 1 3/4 - 2 cups servings