So, this recipe is one of my favorites now! I made it on Monday and I was in love! I found it in the May/June issue of Clean Eating Magazine. I love it because it is so light and healthy, yet filling. It's a tad bit spicy, but I think that's why I can't get enough!
Chicken Coconut Soup
1 tbsp canola or EVOO
1 garlic clove, minced
1 medium onion, chopped
1 cup carrots, chopped
1 cup white or red potato, chopped
sea salt and black pepper, to taste
1 ½ cup low sodium chicken broth
½ cup light coconut milk
½ cup skim milk
8 oz. boneless, skinless chicken breast (uncooked)
½ cup snow peas, cleaned and cut lengthwise
1 tsp chile pepper flakes
1-2 tsp fresh lemon juice
4 tbsp fresh cilantro, coarsely chopped
Heat oil in a pot over medium heat. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent. Add broth and coconut and skim milks. Bring to a boil. Add chicken, cover and let simmer for 12 minutes over medium-low heat. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes. When cool enough to handle, slice chicken and add pieces back to the soup. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.
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