Rich's Coconut Chicken Soup

 4 chicken breast boiled (save broth)

4 ribs of chopped celery

4 chopped carrots

2-3 cans coconut milk

sumbol/red pepper flakes

1 package rice sticks 

1 cups cilantra

1/2 Cup sugar

salt to taste

Rice Krispies Treats with Chocolate and Pretzels

Ingredients

• Nonstick cooking spray
• 6 tablespoons salted butter (3/4 stick)
• 1 (10-ounce) bag marshmallows
• 3 cups Rice Krispies, or other crisp rice cereal
• 3 cups butter-flavored or regular mini-pretzels, broken into 1/2- to 1-inch pieces
• 3 ounces semisweet chocolate, chopped
• Flaky sea salt, for sprinkling

Preparation

1. Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray.
2. Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes.
3. Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt.
4. Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.