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Thai Green Curry Soup

2 pounds chicken breast tenders
2 quarts chicken stock 
2 bags frozen cauliflower
4-8 tablespoons green curry paste
2 cans coconut milk
3 tablespoons fish sauce
1 tablespoon sweetener
16 ounces sliced mushrooms
4 sweet potatoes, peeled and diced
8 carrots, peeled and diced
1 can baby corn, drained and rinsed
Salt and pepper to taste

Season chicken with salt and pepper and bake at 350 degrees for 20 minutes.  Remove, cool slightly and chop into bite-size pieces.

While chicken is cooking, simmer 1 quart chicken stock with 1 bag of frozen cauliflower, about 10 minutes.  Pour into a blender (be careful) and blend until smooth.

While chicken is cooking and cauliflower is simmering, in a large pot, mix together curry paste and coconut milk.  Add fish sauce, sweetener and remaining quart of chicken stock.  Add blended cauliflower and mix well.  Taste and adjust seasonings if needed.  Some curry paste is spicier than others so start small and work your way up until it matches your taste.  

Add mushrooms, potatoes and carrots and bring to a boil.  Simmer 15 minutes or until veggies are tender.  Add chicken and baby corn.  Taste for seasonings and adjust again if needed.  Simmer 5 more minutes and serve with lime wedges and chopped green onions and cilantro.

This makes a BIG pot of soup, can half the recipe if you want a smaller amount.

*Sub another non-starchy veggie for the sweet potato to make this THM-S