Coconut Chicken Curry Soup

Left over martha stewarts coconut chicken curry casserole
1 can diced tomatoes
1 can low fat coconut milk
1 can creamed corn
2 tbs thai red curry paste
5 cups chicken broth
1/2 cup peanut butter
3 cloves garlic
1/4 - 1/2 cup brown sugar
1 cup fresh basil leaves

Pick all the chicken from the bones and set aside

put all the ingredients from the diced tomatoes through the brown sugar into a pot and bring to a boil - add chicken and left over rice and veggies bring to a boil and then simmer for about 1 hour
Add basil about 5 minutes before serving.

Serve with crusty bread.

Enjoy