Thai coconut chicken soup

I knew Thai coconut chicken soup from my friend, and after that I tried this soup in a Thai restaurant,but I prefer the taste of my friend made it. This soup tastes different from Chinese soup and western soup, which tastes a little bit acid and spicy, and my taste-bud was refreshed. So I began to make this soup.

Here is the recipe below:
1 lb.boneless and skinless chicken breast, dice or slices
1 L chicken broth
2 cans (800ml) of coconut milk
1 can of straw mushroom
3 limes, zest and juice
15 g ginger, minced
2 cloves of garlic (optional)
3 tbsp fish sauce
1 tbsp sugar
some red pepper flakes
a bunch of coriander, leaves, as garnish

1. Heat up the chicken broth.

2. Add the chicken breast into boiling broth.

3.Add 2 cans of coconut milk, and let it boil.

4. While the same time, slice the straw mushroom, if you like the whole mushroom, you don't need to slice.

5. Add the mushroom slices

6.Add fish sauce, minced ginger,sugar and pepper flakes (you can add minced garlic if you like). And bring the soup to boil.

7.When it was boiling again, it's done. And serve in a bowl and garnish with coriander leaves.

I cooked the noodles, the ate with the soup, and the noodles adsorbed the soup. It was gorgeous, and the soup was richly. This was the most wonderful soup I've ever made.

This recipe is so easy, hope you can make your soup by following it.

Homemade pickle--Papaya

I like eat pickle, there are not taste salty but acidic and sugary. I remember the first time I saw the pickle cucumber in Canada, I thought its taste would be sweet and acidic. However, it wasn't. I tried to buy some pickle in supermarket, but there were not what I want. So, i wanted make by myself.

I decided to make pickle papaya, and the recipe is very easy. There are papaya, white vinegar, sugar and a pinch of salt.  

Let's begin.
The first step is to boil the vinegar(600ml) and sugar(285g), and turn off the heat when it is boiling.

While the same time, peel off the skin off papaya, and slice it. Then add a pinch of salt and mix it well.

When the vinegar is cooled down, put the papaya into it, and mix well.

During pickling, it's better to stir it so that the papaya can equally absorb the acid. 

Two hours later, it's done.

This recipe is so easy, and I cannot wait to try it.