Coconut Curry Chicken Soup

4 c. water
2 t. red curry paste
1 1/2 t. curry powder
1 t. minced garlic
6 c. chicken broth, no salt added
1 can (13.5 oz) light coconut milk
2 1/2 c. shredded cooked chicken breast
2 T brown sugar
1 T hoisin sauce
   juice from one lime, fresh squeezed
1 1/2 c. carrots, sliced
1/2 c. onions, chopped
1 c. mushrooms, sliced
1 pkg. Clubhouse Coconut Thai Chicken Seasoning Mix

Bring water to a boil in large pot.  Cook vegetables in the pot for about 5 minutes and dish them to serving bowls with a slotted spoon.   Spray a skillet with cooking spray and heat over medium high heat.  Add garlic and sautee for about a minute, stirring constantly.  Add chicken broth and bring to a boil.  Add coconut milk, reduce heat and let simmer for 5 minutes.  Add chicken, sugar, hoisin sauce and lime to broth and cook for a couple of minutes.  Spoon into serving dishes and enjoy!

Servings: 6
Calories per serving: 227