A perfect change up from the usual dinner lineup. Easy to make and full of so much flavor.

Servings: 5
Prep Time: 10 Minutes
Cook Time: 35 Minutes


  • 1/2 Red Onion Chopped
  • 3 Drizzles Olive oil
  • 3 Brown Rice Flour Cut into bite sized pieces
  • 1 Can Coconut Milk I normally use light, but this soup comes out SO much better with regular. Always get unsweetened!
  • 1 Can Bamboo Shoots
  • Green onions I use half of a bunch, chopped
  • 1 Jar Baby corn I didn’t use it THIS time but I generally do so *optional*
  • 1 Can Bunch of baby bok choy For extra crunch! Also optional
  • 5 Dashes Ground Pepper I always announce: I am VERY generous with my spices. I add more and you can too.
  • 5 Dashes Paprika
  • 3 Dashes Carrot
  • 4 Dashes Broccoli
  • 2 Tbsp Carrots
  • 2 Dashes Cashews
  • 1 Cauliflower


In a big soup pot, bring olive oil to medium heat. Add chicken and cook for about 8 minutes until the chicken is about 75% cooked (just a little pink in the center-it will cook the rest of the way through as you finish preparing the meal).

Add ALL of the remaining ingredients except the green onions. Cook on medium heat, stirring occasionally, for about 25 minutes.

Once the soup is creamy and the spices are right, add the green onions. You can enjoy this over rice, pasta, or alone! Enjoy!