I found this recipe this summer in Clean Eating magazine. Despite the magazine's unappetizing title, it has a lot of really cool recipes and articles. This soup is a healthier version of most coconut soups which are heavy in fat. It uses half coconut milk half skim milk, giving it a lighter consistency but just as yummy!
Here's the Clean Eating recipe with a few of my own adjustments:
2 TBS evoo
3 garlic cloves, minced
1 medium onion, chopped
1 c carrots, chopped 1/2 in pieces
2-3 small white or red potatoes, 1/2 in pieces (I used both)
salt n pepper
1 can low sodium chicken broth
1 c skim milk
1 c coconut milk
2 boneless skinless chicken breasts
1/2 c snow peas
juice from half a lemon
3/4 tsp chile powder
3/4 tsp red pepper flakes
4 TBS cilantro
Heat oil in pot, add garlic onions carrots potatoes. Season w/ salt n pepper, saute. Add broth and milks bring to boil. Add chicken (I used the George Foreman to brown them before adding to the soup. Didn't cook them all the way through). Cover, simmer, for 10-15 minutes on low heat. Remove chicken, set aside. Add peas, chile powder, red pepper flakes. Simmer 2-3 minutes. Slice chicken and add to soup. Add lemon juice, sprinkle with cilantro. (~300 cals per serving, makes 4)
Used fresh cilantro from my backyard garden.
Served in my pretty flowered dishes from Thailand. Love them!
My lovely cooking assistant/brother demonstrating how to eat like a real adult.
Feed Me!!
ReplyDelete