Chicken Curry Soup

A new take on chicken soup - Thai Green Curry.  It's very easy and tastes great!

Chicken breast, cooked and cubed
Mixed Vegetables, steamed
Thai Green Curry Paste (1 - 2 tablespoons)
Oil
Chicken stock
Cream or Coconut Milk
Optional: scallions, cilantro, jalapeno peppers

In a large saucepan, mix the curry paste in the oil to dissolve.  Add chicken, stock, vegetables and simmer until heated through.  Mix in cream or coconut milk.

Brunch

I love brunch, especially something nice and warm on a cold day.  This was easy with leftover roasted vegetables, poached egg and quick hollandaise sauce or country gravy, whatever you have on hand.