red curry chicken soup

I started with one recipe and changed it so completely, that by the time it was finished I had devised a completely different soup. So here it is:

2 chicken breasts diced
2 sweet potatoes diced
2 onions diced
4 cloves garlic minced
2 quarts chicken stock
1/2 c. white rice
1 Tblsp. red curry paste
salt & pepper to taste
1 can coconut milk

Saute the onion & garlic in oil until soft add salt & curry paste cook until fragrant. Then add the sweet potato

and rice stir for a moment . Add the chicken stock and and bring to a boil then simmer. Once the sweet potato and rice is soft and the diced chicken and cook through. Salt & pepper to taste. Add the coconut milk and heat through-serve. Makes enough for 8-10 people. 

The challah and rolls were brought home from the organic bakery my 16 yr. old daughter works at.

We even had pie for desert.