If you thought you were never going to have Thai food again, think again. Here's a great Thai flavored soup, created by Maureen, who happens to love Thai food.
Serves up to 6
Sodium Per Recipe: 561.8 mg
Sodium Per Serving: 93.6 mg
Protein: 16.6 g
Carbohydrate: 17.2 g
Dietary Fiber: 1.668 g
Total Sugars: 0 g
Total Fat: 5.173 g
Saturated Fat: 1.746 g
Monounsaturated Fat: 2.308 g
Polyunsaturated Fat: .631 g
Cholesterol: 41.8 mg
Calcium: 134.5 mg
Iron: 2.801 mg
Potassium: 530.6 mg
Sodium: 93.6 mg
Vitamin K: 11.8 mcg
Folate: 27.7 mcg
2 teaspoons extra virgin olive oil (trace)
1 pound raw chicken half-breasts (about 4 medium size), cut into small bite size pieces¹ (184.6 mg)
1/2 cup chopped onion (2.4 mg)
4 cloves garlic, minced (2.04 mg)
¼ teaspoon white pepper (trace)
2 teaspoons chili oil² (trace)
1 cup sliced or chopped mushrooms (2.8 mg)
1 tablespoon lemon zest (.36 mg)
2 cups 2% milk (244 mg)
2 cups Progresso or other no-salt or low-sodium chicken broth (90 mg)
3 fresh medium tomatoes, seeded, chopped (33.2 mg)
½ cup chopped celery (52.2 mg)
1 cup cooked rice (.244 mg)
Heat olive oil in stock pot and sauté onion, celery, and garlic until translucent. Add chicken and continue cooking until cooked through
but not browned. Add chili oil and pepper, stir to coat chicken pieces. Add mushrooms, sauté until they begin to lose their juices.
Add broth and milk. Add cooked chicken. Add tomatoes.
Heat mixture but don't boil. Add zest and cooked rice. Serve hot.
¹If you use cooked chicken (like chicken off the bones when making stock) or left-overs from another chicken dinner, then use 2 to 3 cups and add after mushrooms.
²You may add another teaspoon of chili oil if you like your super spicier.