Chicken Coconut Curry Soup

2 tablespoons olive oil

2 carrots, peeled and finely chopped (I coin sliced baby carrots)

1 onion,  chopped finely

1 red bell pepper, chopped (bite size)

1 cup cooked chicken meat, chopped

1-2 cup cooked rice

1 tablespoons red curry paste

1 tablespoon green curry paste

2-3 tablespoons brown sugar

1 can Asian coconut milk

21 oz chicken broth (or the water used to boil the potatoes with three cubes bullion)

Optional:  Cashews and a few sprigs of cilantro

Directions:

In a medium  sauce pan, heat olive oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes.  Add curry paste and brown sugar, allow for the veggies to fully cook and then add the cooked chicken.  Once the veggies and chicken are beginning to take on the flavor of the curry you may add the broth or bullion.  The final step is to add the coconut milk. Do not allow to boil after the milk is added. Taste and serve! (the spicy attributes of the dish are greatly diminished by the milk, so do not asses the spiciness prior to adding the milk.  If you need to, add more of the Green curry. (very little at a time)  This soup gets better with age, so if there is any left…you will enjoy it till it is gone!

Given to me by Sarina Allen, Thank you!