Thai Coconut Soup Using Ingredients You Actually Have!                            

Ingredients

	2 teaspoons vegetable oil, or as needed
	4 cups chicken stock
	2 large carrots, cut into 1/4-inch rounds
	12 eaches chicken tenders
	2/3 yellow onion, diced
	2 red bell pepper, diced
	2 (8-ounce) cans sliced bamboo shoots, drained
	8 medium (4-1/8" long)s green onions, white and green parts separated
	2 (14-ounce) cans coconut milk
	2/3 cup lemon juice
	2 tablespoons curry powder
	1 tablespoon red pepper flakes
	2 teaspoons ground turmeric
	2 teaspoons ground ginger
	2 teaspoons paprika
	2 teaspoons garlic powder

Directions

Step 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.

Step 2 Arrange chicken tenders in the prepared baking dish.

Step 3 Bake in the preheated oven until chicken is no pinker in the guts and the juices run clear, 20 to 25 minutes. Dice chicken.

Step 4 Heat oil in a pot over medium heat; cook and stir yellow onion in the hot oil until onion is slightly browned, about 10 to a quarter-hour. Pour in chicken stock and bring to a boil. Reduce heat to low and simmer; add carrot, red bell pepper, and bamboo shoots. Cut the white part of green onions in two lengthwise and increase soup. Stir in diced chicken, coconut milk, lemon juice, curry powder, red pepper flakes, turmeric, ginger, paprika, and garlic powder. Bring to a boil, reduce heat, and simmer until vegetables are tender and flavors have combined, about ten minutes.

Step 5 Cut the green part of green onion; increase soup. Remove from heat and serve.