Thai Coconut Chicken Dish

I pulled out some last Fall items in the veggie garden to make this yummy Thai dish:

One head of Red Cabbage, a very large Carrot, and a small red Beet.

I added one spoonful of Curry paste and about 14 oz of coconut milk in a pot and simmered on low. I added basil, about a cup of chicken stock, the veggies, and small cubes of chicken. I let this cook for about 12 more minutes on low and voila! A delicious soup! I also heated up some Edamame for an appetizer. Very yummy!