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Thai Chicken Lime-Coconut Soup

Source of Recipe


From "400 Calorie Fix" by Liz Vaccariello



List of Ingredients



• 4 cups low-sodium chicken broth
  
• 2 cups water
  
• 3 cloves garlic, finely minced
  
• 2 scallions, white parts and ½ of green parts thinly sliced into rounds
  
• 1 (2-inch) piece lemongrass
  
• 1 (1-inch) piece fresh ginger, finely chopped
  
• Juice and grated peel of 1 lime
  
• 1 Tbsp reduced-sodium soy sauce
  
• 1 tsp anchovy paste, or 4 Tbsp fish sauce
  
• 2 Thai chile peppers (optional)
  
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  
• 2 carrots, cut into 2-inch julienne (about 1½ cups)
  
• 1 cup chopped spinach or bok choy
  
• 1 cup enoki or sliced button mushrooms
  
• 8 ounces fresh (or 6 ounces dried) vermicelli
  
• ½ cup canned light coconut milk
  
• 4 Tbsp chopped fresh cilantro
  






Instructions



1. Combine broth, water, garlic, scallions, lemongrass, ginger, lime juice and peel, soy sauce, anchovy paste or fish sauce, and chiles (if desired) in a large pot. Cover and bring to a boil over medium heat.
   
   
2. Add chicken and carrots, spinach, and mushrooms. Bring to a boil. Reduce heat and cover. Simmer for 20 minutes.
   
   
3. Stir in vermicelli and coconut milk. Simmer until vermicelli is cooked, about 5 minutes for fresh and 10 minutes for dried. Serve topped with 1 tablespoon cilantro each.
   
   Makes 4 servings.
   
   
   Per Serving:
   420 calories; 13 g total fat (5 g saturated); 470 mg sodium; 44 g carb; 4 g dietary fiber; 34 g protein; 6% calcium.