Thai Red Curry Soup

Serves 4-6
Easy, spicy and so tasty on a cold winter night.

• 2 tbs coconut oil or other high temp cooking oil
• 1 – 2 tablespoons Thai red curry paste (this can be quite spicy, if heat is not your thing use a milder curry paste, I like the Patak brand)
• 2 cups cooked chicken meat, rotisserie is great for this, cut into bite-size pieces
• 2 cups chopped bok choy, you could also use Napa cabbage
• 2 cups broccoli or cauliflower, chopped
• ½ cup chopped red onion
• 2 carrots, diced small
• 4 cloves minced garlic
• 4 cups canned low-salt chicken broth
• 1 13.5 oz can coconut milk
• 1 teaspoon fish sauce

Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add vegetables; stir 5 minutes. Add broth, coconut milk, chicken and fish sauce; bring to a boil. Reduce heat; simmer until vegetables are tender. Serve topped with cilantro, chopped cashews, and lime slices if desired. Toasted coconut is also nice.