Low Carb Dinners: Thai Chicken Coconut Soup

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Low Carb Dinners: Thai Chicken Coconut Soup

In August, I focused on carb-rich lunches that could fuel you for an entire day. Dinner, however, is a great meal to focus on “low carb” or “no carb” strategy in order to reduce overall carbohydrate intake for the day. I rarely go “no carb,” so you’ll notice that may of my evening meal recipes contain some carbs – just not breads or starchy grains (the Thai chicken coconut soup, for example, contains a small amount of sweet potato).

When it comes to weight loss and healthy weight management, quality and quantity are equally important. While calorie counting through planning and portion control (quantity) is essential, it is also incredibly important that you plan strategically so that you are eating balanced meals that add up to macronutrient goals (quality) for the day, not just for that meal.

For breakfasts and lunches, carbohydrates are (in my opinion) essential. You don’t want to get into brain fog by cutting too much out. However, you can focus exclusively on lean protein, vegetables, and healthy fats at dinnertime without compromising life performance and enjoyment.

Thai Chicken Coconut Soup

Also known as “Tom Kha Gai,” this delicious and nutritious Asian fusion dish combines healthy coconut milk fat with lean protein and unique greens.

The Shopping List
  • 1 can light (reduced fat) coconut milk
  • 4 cups water
  • 1 lb. chicken breasts or thighs, cubed
  • 1 cup sliced button or cremini mushrooms
  • 4 heads baby bok choy (Chinese cabbage)
  • 1 sweet potato
  • 1 head garlic
  • Fresh ginger
  • 4 limes
  • Bunch cilantro
Directions

After cubing the chicken breast, saute in a saucepan on medium heat.

As chicken is finishing, crush and peel the garlic cloves, cut the sweet potato into thin slices, slice up the ginger, and juice one lime. Boil these items in the four cups of water. After the water has absorbed the flavors from the garlic and ginger, discard the ginger.

Add the cooked chicken to the mixture.

Allow to simmer until the sweet potato is fully cooked and soft.

Reduce the heat to low, and add the juice of the other three limes, the mushrooms, and the coconut milk. Once the mushrooms are cooked and tender, add the cilantro, and you are done!

You can make it spicier by adding peppers, and you can also garnish it lime wedges for visual appeal!

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