Thai Chicken Coconut Green Pepper Soup

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Why not start off my new blog, which will chronicle my path to good health, with a recipe?

I make this soup often, and it only takes about 20 minutes.  It does require a little precooking.

Salsa Baked Chicken

8 boneless skinless chicken breasts
poultry seasoning (or other seasoning of your choosing)
1 can Herdez Salsa Casera

Easiest chicken recipe in the world.  In a covered baking dish (I use a large flat oval corningware one) place a large package of boneless skinless chicken breasts (usually 8 in a package).  Sprinkle breasts with a little poultry seasoning, then top with the can of salsa

Bake for 60 minutes at 350.

When It’s done, I use two forks to pull the chicken breasts into 2-3 strips each, and let them soak in the broth that was created.  When they cool a bit I put chicken, broth and all into a covered plastic container for use during the week.

Now, when I do this, I often will make a soup.

Thai Chicken Coconut Green Pepper Soup

Okay, that’s not the real name.  In fact, this soup doesn’t have a name, cause I made it up… but this was today’s ingredients.

1 salsa chicken breast
the balance of liquid from the chicken cooking
coconut oil
Shredded unsweetened coconut
Green Pepper

Ok, here it goes.  I don’t measure when I cook so this might be a challenge for some of you.

I put about 1 tsp of coconut oil in a wok-style pan.
Add an onion, which I’ve cut in slivers.  Cook a bit then add one green pepper, which I’ve also slivered into strips

While those cook down a bit (do not brown, just heat through, a process known as “sweating”) pulverize around 3TB of the unsweetened coconut flakes and sprinkle in.

Chop up a salsa chicken breast and add to wok with the cooking liquid from the salsa chicken.  Add additional water to cover the chicken and veggies.

As if the recipe weren’t vague enough… add chicken bouillon.  I prefer to use the loose kind, not cubes, so I can control the amount.  I add a little at a time and tast until broth is just under my desired level of saltiness (flavor intensifies a little as it cooks)

Bring to boil.  Add juice of one lime.

Put in large bowl and enjoy.

If I had cilantro in the house I also would have added it.  Cilantro is my all-time favorite drug, hands down <grin>.

This soup is low in fat and calories and carbs.  It’s delicious and simple to make.  It’s adaptable– you can use any veggies or protein you have in the house, as long as they are fresh and crispy.

<note: This post was on an old blog until I moved it over. >

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