Corsage time again

I think this is the 4th corsage my son has done since the first one we did together.  He doesn't like help anymore.  He really likes to make them original for his date and puts some thought and time into it.  This moment made me happy so I took a picture.

 

And here's the finished product.

 

Thai Red Curry and Coconut Soup with Chicken

I know it's been forever!  It's just not a priority in my life right now.  But I still try new recipes now and again but I don't do much crafting lately.   Since this recipe was typed up, in my not really firm in my directions way. I figured I would post.  Picture leaves A LOT to be desired.  I shared this soup with some ladies in the neighborhood recently and nobody died.  I really like it.

Thai Red Curry and Coconut Soup with Chicken

• 1lb chicken
• 1-2 green onions chopped, more to taste
• 1 can lite coconut milk
• 1/2 cup milk
• equivalent of about 4 cans chicken broth and water. so maybe about 6-8 cups? (I use home made broth and it might be stronger than canned broth for mine it's about a cup or two of strong broth and the rest water. Maybe start with half and half then add more chicken stock if you need more chickeny)
• 3 Tbls. fish sauce - to taste also
• 1/4 cup lime juice
• 1 Tbls. Thai red curry paste
• 1 Tbls. sugar
• 1 cup chopped bell pepper
• Cilantro - 2Tbls fresh? 1-2 tsp. dried - to taste
• Thai Basil - 2Tbls fresh? 1-2 tsp. dried - to taste
• Salt/pepper to taste
• red pepper or flakes to desired hotness (I just use a dash, I don't make this soup too hot.)

Cook chicken with preferred method. Cube or shred. In soup pot, add chicken and onions, stir till softened. (May use a little oil of your choice)  Add coconut milk, milk, broth/water and fish sauce, and sugar. Simmer gently. Stir lime juice and curry paste together. Add Bell peppers, basil and cilantro and lime/curry mixture. Continue to simmer for flavors to come together, at least 20 min.  

Serve it with rice, ladling the soup over a little or as much as you like rice in the bowl.