Trees of Transition

Planting seeds of hope throughout our world through sharing photography and thoughts on teaching, cooking, and life transitions.

Thai Chicken Coconut Soup

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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

20141025-075552-28552758.jpg

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

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Author: maryhopecampbell

Hello Friends, A curious, kind, practical, and energetic writer and teacher is one way to describe me. I enjoy thinking about transitions--in schools, churches, families, relationships, and even countries. I'm passionate about learning, and I love working with students. Stop by often to see which kind of transition I'm thinking about, and I would appreciate hearing your thoughts. Peace! ~Mary Hope

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