Wednesday, November 7, 2012

Thai Chicken Soup

Thai Chicken Soup
(6 servings) (15g carbs per serving_


1 tbsp. Canola Oil
1 lb. Boneless Skinless Chicken Breast, ¾ inch cubes
4 cups Chicken Broth
2 cups Carrots, sliced on bias (about 4 medium sized)
1 cup Yellow Onion, chopped
2 tbsp. Fresh Ginger, grated
3 cloves Fresh Garlic, minced or grated
2 stalks Lemongrass cut in 1 inch lengths
½ tsp. Crushed Red Pepper
1 can (15 oz.) Unsweetened Coconut Milk
1 medium Sweet Pepper (you pick the color) ½ inch pieces
2 cans (4 oz.) Mushrooms (your choice)
¼ cup Fresh Cilantro
1/3 cup Roasted Peanuts, chopped


In a large pot over medium heat add oil.  When oil is hot add the chicken, carrots and onion to pot and cook for 10 minutes stirring occasionally.  Next add the ginger, garlic, lemongrass and red pepper to pot and continue 2 more minutes.  Now combine broth with chicken mixture and bring to a boil.  Reduce heat to low and add the milk, sweet pepper, mushrooms and cilantro and continue for an additional 10 minutes.  Remove the lemongrass and serve.  Top each serving with some chopped peanuts and enjoy.

Note:               You can use 1 tsp. finely shredded lemon peel in place of the

Note:               This recipe can be done in slow cooker.  Start with everything up through the red pepper on low for 6 to 8 hours.  Add the remaining for the last 10-15 minutes before serving.

Ideas for Future Efforts

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