Directions

Develop the Cream Base

1. In a large pot, combine the Creamy SunButter, coconut milk, chicken base, and red curry paste.
2. Add the minced ginger and garlic.
3. Pour in the water and stir well to ensure all ingredients are thoroughly mixed.
4. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.

Add Vegetables and Chicken

1. Once the cream base is well-blended and heated through, add the broccoli florets, snap peas, diced zucchini, red bell peppers, and sliced mushrooms.
2. Continue to simmer for about 10 minutes, or until the vegetables are tender but still crisp.
3. Add the precooked, diced chicken to the pot. Stir to combine and heat through.

Finalize the Soup

1. Add the lime juice to the soup just before serving to brighten the flavors.
2. Adjust seasoning if necessary, ensuring the balance of flavors is achieved.

Serve

1. Ladle approximately 10 ounces of soup into bowls for each serving.