Trees of Transition

Comfort for people going through life transitions by sharing thoughts, photos, cards, and recipes.


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Thai Chicken Coconut Soup

Mary’s Version:

6 cups chicken broth
The peel off of half a lemon-cut into about four strips
1 Tblsp. lime zest
1/4 c. lime juice (one lime’s worth)
3 Tblsp. fresh ginger, peeled and cut into tiny cubes

1 1/2 c. cooked chicken
10 oz. baby bella mushrooms, sliced

1 (13 oz.) can coconut milk
2 Tblsp. fish sauce
1 Tblsp. brown sugar
1/2 tsp. salt–add more if needed

Chopped cilantro and cooked rice to serve along side the soup

Bring the broth to a boil and add the lemon, lime zest, lime juice, and ginger, and summer for 10 minutes to let the flavors meld.

Add the chicken and mushrooms and continue simmering for 25 minutes.

Add the coconut milk, fish sauce, and sugar. Bring to a boil, remove the lemon peel, and then serve with rice, topped with cilantro.

Serves 4.

Created October 23rd, 2014 roughly based off of recipe by Long Grain on Bonappetite.com

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Photo by M. H. Campbell at the start of soup preparation.


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City Gardenia

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Painted by M. H. Campbell using acrylics
Wednesday, October 22nd, 2014

Copyright 2014 by M. H. Campbell