banslug
Cathlete
YUMMY!!!! This recipe is from the May/June 2009 issue of Clean Eating magazine.
I've never cooked with coconut milk, so I HAD to try this soup. I'm trying to make a new recipe each week to keep my clean eating exciting. A note about the recipe...I couldn't find LIGHT coconut milk, so I just used regular. I'm not worried about the added calories since I always use more broth than recipes call for so I figure it'll get a bit diluted anyway!
This soup is DELISH! Hope you enjoy it too!
Chicken-Coconut Soup
1 T canola or EVOO
1 garlic clove, minced
1 medium onion, chopped
1 C carrots, chopped
1 C white or red potato, chopped
sea salt and black pepper, to taste
1 ½ C low socium chicken broth
½ C light cononut milk
½ C skim milk
8 oz. boneless, skinless chicken breast (uncooked)
½ C snow peas, cleaned and cut lengthwise
1 tsp chile pepper flakes
1-2 tsp fresh lemon juice
4 T fresh cilantro, coarsely chopped
• Heat oil in a pot over medium heat. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent.
• Add broth and coconut and skim milks. Bring to a boil.
• Add chicken, cover and let simmer for 12 minutes over medium-low heat.
• Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes.
• When cool enough to handle, slice chicken and add pieces back to the soup.
• Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.
Nutritional Info: Makes 4 servings, 1 ½ C each: 250 Calories, 12g Fat, 4.5g Saturated Fat, 18g carbs, 3g Fiber, 6g Sugar, 16g Protein, 150mg Sodium, 30mg Cholesterol
Original Source: Clean Eating, May/June 2009 issue
I've never cooked with coconut milk, so I HAD to try this soup. I'm trying to make a new recipe each week to keep my clean eating exciting. A note about the recipe...I couldn't find LIGHT coconut milk, so I just used regular. I'm not worried about the added calories since I always use more broth than recipes call for so I figure it'll get a bit diluted anyway!
This soup is DELISH! Hope you enjoy it too!
Chicken-Coconut Soup
1 T canola or EVOO
1 garlic clove, minced
1 medium onion, chopped
1 C carrots, chopped
1 C white or red potato, chopped
sea salt and black pepper, to taste
1 ½ C low socium chicken broth
½ C light cononut milk
½ C skim milk
8 oz. boneless, skinless chicken breast (uncooked)
½ C snow peas, cleaned and cut lengthwise
1 tsp chile pepper flakes
1-2 tsp fresh lemon juice
4 T fresh cilantro, coarsely chopped
• Heat oil in a pot over medium heat. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent.
• Add broth and coconut and skim milks. Bring to a boil.
• Add chicken, cover and let simmer for 12 minutes over medium-low heat.
• Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes.
• When cool enough to handle, slice chicken and add pieces back to the soup.
• Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.
Nutritional Info: Makes 4 servings, 1 ½ C each: 250 Calories, 12g Fat, 4.5g Saturated Fat, 18g carbs, 3g Fiber, 6g Sugar, 16g Protein, 150mg Sodium, 30mg Cholesterol
Original Source: Clean Eating, May/June 2009 issue
