1Sauté the onions, red pepper in your favorite soup pot. If you are wanting the optional chicken in this recipe, you would saute your chicken with the onions and red pepper.
2Add water, chicken base and coconut creme or milk. Bring to a boil, and then reduce to a simmer. I find the coconut creme gives this recipe a thicker soup than the coconut milk. If I use the coconut milk I usually have to thicken it up with corn starch at the end.
3Add curry powder, fish sauce, lime juice, cayenne pepper, and salt.
4Cook about 10 minutes to marry flavors.
5Stir in chopped cilantro. Cook 2-3 minutes longer until chicken is heated through. Serve soup hot, by itself or over rice if desired. Garnish with additional cilantro.