SPICY THAI COCONUT CHICKEN SOUPby Kelly Turney- I found this in Cooking Light Mag
and modified it for 180 Protocol. Delish and Easy.
2 cups sliced mushrooms
1 cup chopped red bell pepper- if they don't agree w/you sub asparagus or zucchini
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste) or any sugar free chili paste or sauce
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 1/4 cups light coconut milk
4 teaspoons fish sauce (optional)
Stevia (equiv. to 1 T. of sugar
4 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup green onion strips/or thinly sliced regular onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1. Heat a Dutch oven/stock pot over medium heat. Add some broth to pan. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and stevia; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.
To learn more about the Dynamite 180 Program click here.