In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice. Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken
Pour the coconut milk and water into a saucepan, and bring to a boil. Add the chicken strips, and reduce heat to medium. Simmer for about 3 minutes, just until the chicken is cooked through.
In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while
Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.
Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the…