Betsy's Coconut Curry Chicken Soup

Today I revisit the bloggosphere.  Here is a look at one of my latest recipes.  

Betsy's Coconut Curry Chix Soup (SCD)

1 pack of mushrooms, (I used baby bellas)

1 TB butter

3 chix breast, cubed

6-8 C chix broth

1 can coconut milk

5 cloves of garlic, minced

1/2 tsp ground ginger

2-3 TB Thai red curry paste

2 med carrots, sliced

6-8 green onions, chopped

salt to taste

Saute the mushrooms in the butter until they are done to your liking. Next cook the chicken until no longer pink and juices runs clear. Into a stock pot, combine all the ingredients and simmer over medium heat for 10-15 minutes.

This soup comes together fast, and it is a wonderfully warming soup, perfect for a blustery day.