companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at http://www.247lowcarbdiner.com

Wednesday, February 15, 2012

Thai Inspired Chicken Soup

I am not feeling too well today. (Maybe that maltitol in the sugarfree chocolate my sweetheart gave me for Valentine's Day?) I wandered into the kitchen to make some chicken soup. Nothing really sounded good, and I found myself just adding more and more things to the soup. I have been on an Asian kick as of late, so I had lots of those type ingredients. What I ended up with is sensational, though I am doubting it is actually very Thai. No haters, please. I have to admit I did not plan out this recipe; wasn't trying for authenticity, but it is easy enough, so here goes. Even my icky picky taste buds decided to love it today.

Thai Inspired Chicken Soup

 2 large boneless, skinless chicken breasts
1 quart chicken broth (mine was home made)
4 cups cauliflower
2 cups water
4 ounces canned green chilies
1 tsp green chili powder*
1 tsp fish sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (unless you are using a salted commercial broth)
1 cup coconut milk
3 tbsp peanut flour
1 tbsp lime juice


In a medium sized pan, add whole chicken breasts, broth and water. Bring to a boil and simmer 10 minutes. Remove the chicken, one breast at a time to trim the fat and cut each breast into bite sized chunks. Return the diced chicken to the pot. Break the cauliflower into small pieces and add to the pot. Stir in the green chilies, chili powder, fish sauce, garlic powder, onion powder and salt. Simmer until cauliflower is tender and chicken is cooked through. Stir in the coconut milk, and lime juice. Remove 1/2 cup of broth and place it into a small bowl. Stir in the peanut flour to make a paste. Add the paste to the soup in the pan and stir to distribute. Serves 4.
*If you are unable to find green chile powder, use 2 cans of diced green chilies.


This would probably be even better with some cilantro, but I didn't happen to have any on hand. The peanut flour added a great flavor. If you only have peanut butter in the kitchen, I am pretty sure that would duplicate the flavor. I really don't feel 100%, so considering the fact that I bothered to photograph this soup and post here on the blog, you should believe that I liked it. Now I think it is time to go curl up with my Kindle Fire and forget about food for a while.

3 comments:

TheJerseyShoreMom said...

Found you from a pin on Pinterest! I'm a low carber as well! Great blog!

Ancient Egypt Pyramids said...

Another Smart post from you Admin :)

Luana said...

I make a similar soup, though I add broccoli instead of cauliflower, and mushrooms. I love the combination of coconut milk, lime and cilantro. I also add a really great curry powder, and it's one of my favorite soups.