Fantastic Foodie Fridays~ Chicken-Coconut Soup

  

I am always trying to find new food choices to you to try.  Here is a new soup for you.  I LOVE this soup! I made a few changes based on my ingredient-availability and preference, I think it turned out really well! I used olive oil, regular coconut milk, didn't use the cilantro, and traded in white potatoes for sweet potatoes. I think this made a huge difference. The sweet potatoes had mostly dissolved by the time I was done cooking, resulting in a thick broth. Delicious!  I'll definitely make this again.  I hope you enjoy this & will try adding your own twist to this. 

Chicken-Coconut Soup

INGREDIENTS:
•  2 tbsp extra-virgin olive oil
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 cup carrots, scrubbed and chopped into approximately 1/2-inch pieces
• 1 cup small white or red potatoes, scrubbed and chopped into approximately 1/2-inch pieces
• Sea salt and ground black pepper, to taste
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup light coconut milk
• 1/2 cup skim milk
• 2 boneless, skinless chicken breasts (4 oz each)
• 1/2 cup snow peas, cleaned and cut lengthwise
• 1 tsp red chile pepper flakes (or to taste)
• 1 to 2 tsp fresh lemon juice
• 4 tbsp cilantro, coarsely chopped

INSTRUCTIONS:

1. Heat oil in a pot over medium. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent.
2. Add broth and coconut and skim milks. Bring to a light boil.
3. Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.
4. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes.
5. When cool enough to handle, slice chicken and add pieces back to the soup.
6. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.

Nutrients per 1 1/2-cup serving: Calories: 250, Total Fat: 12 g, Sat. Fat: 4.5 g, Carbs: 18 g, Fiber: 3 g, Sugars: 6 g, Protein: 16 g, Sodium: 150 mg, Cholesterol: 30 mg 

By Sandra Schlafer | Photo: Gibson & Smith   

Clean Eating Posted on August 26, 2011