Thai Chicken Soup

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This delicious soup goes together in 30 minutes if you have the cooked chicken on hand.  If not, you know how to cook that, I’m sure.    This is MY kind of lunch…….quick and tasty!  This is actually my modification of yet another modification of a Paleo recipe found on the net.  This recipe is suitable for Atkins OWL phase or higher and also acceptable for Paleo-Primal diners.  It’s a wee bit high in carbs, but so nutritious those carbs are well worth consuming.   I think a nice variation would to make this with steamed cauliflower, cooked just until tender, rather than with cabbage.

INGREDIENTS:

12 oz. cooked chicken, shredded or cut up

4 oz. onion, chopped

½ c. red bell pepper, chopped

1 carrot, sliced

1 clove garlic, minced

1 tsp. ginger root, peeled and minced

3 c. green cabbage, chopped

4 c. chicken broth (preferably homemade)

1 c. coconut cream

2 T. Thai red curry paste

1 T. toasted sesame seeds

1 T. black sesame seeds (or use all white seeds if unavailable)

1 tsp. sesame oil (added right before serving)

DIRECTIONS:  Mix all ingredients but the sesame oil and coconut cream in a large soup pot.  Stir well, bring to a boil over high heat.  Then reduce to a simmer and simmer for about 20 minutes to allow carrot and cabbage to get nice and tender.  Once carrot is tender, add coconut cream.  Simmer 2-3 more minutes.  Add sesame oil, stir and serve with a sprinkle of toasted sesame seeds on top and a sprig of red bell pepper as well, if desired.

NUTRITIONAL INFO:   Makes 5 large bowls, each containing:

315 calories

20.3 g  fat

11.5 g  carbs, 3.44 g fiber, 8.06 g  NET CARBS

27.4 g  protein

325 mg sodium

593 mg potassium

22% RDA Vitamin A, 46% B6, 55% C, 25% copper, 23% iron, 16% magnesium, 12% manganese, 91% niacin, 37% phosphorous, 24% riboflavin, 40% selenium, 20% thiamin, 19% zinc

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