Thai Red Curry Coconut Soup

1- In a medium saucepan melt a small amount of coconut oil to cook with. Add diced chicken breast, season with garlic powder, ginger powder, seasoning salt and pepper. Cook until juices run clear on medium heat. Remove from pan and set aside. 2- In the same saucepan, saute the red peppers, onion, ginger, carrots, broccoli slaw, garlic, and any other vegetables you want to add, lightly covered in coconut oil. Saute until slightly caramelized. Set aside. 3- In the saucepan, combine 1/2 Tbsp to 1 Tbsp Red Curry paste (Depending on how spicy you like it) with one can of coconut milk and 1/2 cup milk. Simmer for 5 minutes. 4- Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 2 1/2 Tbsp Worcestershire/ Fish Sauce, 2 Tbsp brown sugar/ evaporated cane juice, 1/3 cup chicken stock, and 1/2 cup of baby corn, 1/4 cup diced tomato, diced chicken and sauted vegetables. Season to taste with soy sauce, chili sauce ( I use Sriracha) and lime juice. Simmer for 10 to 15 minutes Add water to maintain desired thickness. 5- Spoon Jasmine rice into bowls. Spoon the sauce/soup over the rice. You can either use curry sauce lightly to make a nice rice dish or more sauce as a more soupy consistency. 6- Garnish with fresh basil, Lime Zest/ Slices, Crystallized ginger or cilantro. 7- Enjoy :)