CURRIED THAI SWEET POTATO AND CHICKEN SOUP
The Serotonin Power Diet
by Nina Frusztajer Marquis, Judith J. Wurtman
Look for fat-free coconut milk and curry powder in the ethnic-foods section of your supermarket. Cilantro can be found in the herbs section of the produce department.
Makes 1 serving
• Sweet potatoes, peeled and cut into ½" chunks
Women: 8 ounces - Men: 12 ounces
• 2 cups low-sodium chicken or vegetable broth
• 1 teaspoon canola or vegetable oil
• ½ medium onion, chopped
• 1 1" piece fresh ginger, peeled and minced (optional)
• 2 teaspoons Thai curry powder
• 4 tablespoons canned fat-free unsweetened coconut milk
• 2 tablespoons lemon juice
• Cooked chicken breast, shredded
Women: 2 ounces - Men: 4 ounces
• Ground black pepper
• 1 sprig fresh cilantro or 1 teaspoon dried coriander
In a large soup pot over medium heat, simmer the sweet potatoes in the broth for 15 minutes until tender.
Heat the oil in a skillet over low-medium heat and sauté the onion and ginger (if desired) until soft, about 4 minutes. Stir in the curry powder.
Add the curry-onion mixture to the sweet potatoes and broth in the soup pot.
Add the coconut milk, lemon juice, and chicken and heat until the soup is just about to boil, approximately 2 minutes.
Season with pepper to taste.
Pour the soup into a bowl and garnish with cilantro.
Note: Do not use canned sweet potatoes in syrup. To save time, try frozen skinned sweet potatoes instead.
Serve with steamed spinach.
Per serving (women): 435 calories, 20 g protein, 76 g carbohydrates, 6 g total fat, 10 g dietary fiber, 259 mg sodium
Per serving (men): 699 calories, 52 g protein, 104 g carbohydrates, 8 g total fat, 14 g dietary fiber, 370 mg sodium
© 2006 by Judith J. Wurtman and Nina Frusztajer Marquis