Gratuitous cute in the bottom of the photo
What I Wore:
Since I started this blog, I’ve been inspired to try out different looks than I would normally attempt. Enter, this cheetah print sweater dress! I got this at Marshall’s on sale. I felt like jungle cat today. I was afraid if I wore cheetah all over to work without breaking it up with a jacket that I might look like I was trying to pull a Fran Fine move. Next thing you know I’ll be hopping up on the desks of every man in the office convincing them to let the girls go to that all night poetry reading and cleaning the schmutz off their cheeks!
What I Ate:
Thai Coconut Chicken Soup
Ingredients
1 tbsp oil
2 cans low sodium chicken broth
2 cans unsweetened coconut milk
2 tbsp sugar
juice of 2 limes
2 boneless, skinless chicken breasts, sliced lengthwise in 1/4-1/2 thick slices
4 tbsp clam juice
2 cloves garlic, finely chopped
1 container shiitake mushroom, thinly sliced
1 serrano chili cored, seeded, and finely chopped
1 bundle green onions, chopped
a handful of cilantro, chopped
handful of basil, rolled and chopped
1/4 tsp ground coriander
1 tsp salt
1/4 tsp curry powder
1/2 tsp chili powder
1 inch ginger, peeled and grated
Steamed rice
Directions
Heat the oil in a soup pot and add the garlic just until it sizzles. Add the chicken and sprinkle with the spices. Once the chicken is about halfway cooked through, add the broth. Bring it to a low boil, then turn down the heat (now is a good time to check “doneness” of chicken) and add the mushrooms, coconut milk, clam juice, chili, lime juice, and sugar. Once the mushrooms are softened, stir in the green onions, basil, ginger and cilantro. Put steamed rice in the bottom of bowls and ladle the soup over it. Serve hot.
