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Thai Chicken Lime Coconut Soup

Posted Oct 15 2012 1:00pm

Thai Chicken Lime Coconut Soup

Filed under: Recipes
October 15, 2012

With cooler temperature comes the longing for a warm meal to make the family feel good. If you are anything like me and instantly crave pho in the cold, well you are in luck. This 420 calorie recipe will tingle your taste buds while keeping you on track to lose weight. It is packed with protein and light on sodium. Try this recipe on the next cold day.

Prep Time: 15 min
Cook Time: 30 min
4 Servings

Ingredients

4 cups low-sodium chicken broth
2 cups water
2 scallions, chopped
3 cloves garlic, minced
1 lemongrass
1 ginger, finely chopped
1 lime
1 tablespoon reduced sodium soy sauce
4 tablespoons fish sauce
1 pound of chicken breast, cut into chunks
2 carrots, shredded
1 cup chopped spinach
1 cup of sliced button mushrooms
8 ounces of fresh or dried vermicelli
½ cup canned light coconut milk
4 tablespoons of chopped fresh cilantro

If you like it spicy: up to 2 Thai chili peppers

Directions

  1. Combine broth, water, garlic, scallions, lemongrass, ginger, lime, soy sauce, fish sauce, and chilies (optional) in a large pot. Cover and bring to boil over medium heat.
  2. Add chicken, carrots, spinach, and mushroom. Cover and bring to boil again. Reduce heat and simmer for 20 min.
  3. Stir in the vermicelli and coconut milk. Simmer until the vermicelli is fully cooked (5-10 min).
  4.  Top with 1 tablespoon for each bowl and serve.

 

1 serving = 2 cups

Calories 420
Total Fat 13 g
saturated Fat 5g
Sodium 470 mg
Carbohydrate 44g
Dietary Fiber 4g
Protein 34g
Calcium 6%

This recipe was taken and adapted from the 400 Calorie Fix book by Liz Vaccariello

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