Soup of the Week

Soup! It is getting quite cold outside, and all I can think about is soup. The incredibly diverse aromas and flavors that can be achieved by altering just a few simple ingredients and spices. It is truly inspirational.

With the first winter chill, my mind turned to creaming vegetables and boiling chickens and I have decided to indulge myself with a December full of soups, some of which I would love to share with you.

I have been feeling a deficit in Thai food, in the wake of my new low carbohydrate diet. I have missed the coconut soup, Tom Kha Gai, with some fervour. Looking into the recipes, I discovered that it wasn't a deal breaker after all, so I have formatted a really yummy recipe that is pretty low in carbs.

I hope you enjoy!

Tom Kha Gai
with Chicken

broth:
2 13.5 oz cans of coconut milk
4 cups chicken broth
3 stalks lemongrass
3 shallots
handful of fresh cilantro
2 limes juice and zest
1/4 cup soy sauce

chunkage:
1 package of chopped mushrooms
1 green pepper, chopped
1 full rotisserie chicken, deboned

Bring coconut milk, soy sauce and chicken broth to a boil. Add chopped shallots and lemon grass. Add juice and zest of lime as well as cilantro. Lower heat and simmer for 20 minutes. Salt and pepper to taste.

Drain the flavoring ingredients out, and return your broth to the pot. Add chicken, mushrooms and green pepper. Allow to boil for another 15 minutes.

Serve immediately.

Servings: 6 Carbs in pot: 48.5 Carbs in bowl: 8