Thai Chicken Soup
Recipe from Diabetic Living

Thai Chicken Soup

by 3  people

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Servings: 5
Serving size: 1 1/3  cups
Total Time: 30 mins
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    Nonstick cooking spray
  • 1   medium 
    onion, chopped
  • 1   tablespoon 
    grated fresh ginger
  • 3   cloves 
    garlic, minced
  • 2  14  ounce can 
    reduced-sodium chicken broth
  • 1  14  ounce can 
    unsweetened lite coconut milk
  • 1   tablespoon 
    lime juice
  • 2   teaspoons 
    Thai seasoning
  • 2   medium 
    carrots, thinly bias-sliced
  • 1   teaspoon 
    finely chopped, seeded, fresh jalapeno chile pepper*
  • 1 1/2  cups 
    shredded cooked chicken breast or turkey breast
  • 1   cup 
    fresh shiitake, straw, or button mushrooms, sliced
  • 2/3  cup 
    snow pea pods, trimmed and halved diagonally
  • 1   tablespoon 
    chopped fresh basil
Lightly coat an unheated 4-quart Dutch oven with cooking spray. Heat over medium heat. Add onion, ginger, and garlic to Dutch oven. Cook and stir for 2 to 3 minutes or until tender. Stir in broth, coconut milk. lime juice, and Thai seasoning. Bring to boiling; reduce heat.
Add carrots and jalapeno pepper. Cover and simmer for 5 minutes. Add chicken, mushrooms, snow peas, and basil. Cook about 3 minutes more or until heated through. To serve, ladle soup into bowls. Makes 5 (1-1/3 cups each) servings
  • *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition information
Per Serving: cal. (kcal) 159, Fat, total (g) 6, chol. (mg) 36, sat. fat (g) 3, carb. (g) 10, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 4, pro. (g) 16, vit. A (IU) 4081.58, vit. C (mg) 10.04, Thiamin (mg) 0.09, Riboflavin (mg) 0.16, Niacin (mg) 8.09, Pyridoxine (Vit. B6) (mg) 0.39, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 566, Potassium (mg) 315, calcium (mg) 30.29, iron (mg) 1.44, Vegetables () 0.5, Other Carb () 0.5, Lean Meat () 2, Fat () 0.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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