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  • Thai Chicken Soup with Zoodles

    Thai Chicken Soup with Zoodles

    Serves 6

    What You’ll Need:

    A Spiralizer
    A Sharp Kitchen Knife
    Measuring Cups & Spoons
    Small Bowls for Prep
    2 Dinner Plates
    A Large Soup Pot with a Cover
    A Slotted Spoon
    A Wooden Spoon
    A Citrus Press
    A Microplane

     

    Ingredients:

    1 Tbsp Coconut Oil
    1 LB Organic Chicken Breast, Diced
    1 Tsp Sea Salt, Split
    2 Large Organic Zucchini, Spiralized (About 1 1/2 LB)
     
    3/4 Cup Organic Green Onions, Sliced (About 8)
    1 Large Organic Red Pepper, Sliced
    8 OZ Organic Sugar Snap Peas, Trimmed & Sliced into Half Inch Pieces
    6 OZ Organic Crimini Mushrooms, Organic
    1 Cup Grated Carrots, Organic
     
    2 Cups Chicken Broth, Organic
    14 OZ Low Fat Coconut Milk, Organic
    1 Tbsp Fish Sauce
    2 Tsp Ground Ginger
    2 Tsp Garlic, Chopped (Or to personal taste)
    1/2 Tsp White Pepper
     
    Zest of 1 Lime
    Juice of 1 Lime
     
    1/3 Cup Organic Cilantro, Chopped (About 1 bunch)
    2 Tbsp Organic Basil, Chopped
     

    How To Put It Together:

    1) Spiralize the zucchini; place in prep bowls. Slice the veggies; place in prep bowls. Chop the basil and the cilantro; place in prep bowls
     
    2) Cube the the chicken, place on a plate and sprinkle with sea salt.
     
    3) Preheat a pot over medium-high heat. You will know that the pot is ready when you place your hand about an inch from the pan’s surface and feel heat radiating from it. Add the coconut oil. Add the chicken; sauté until light golden. Using a slotted spoon; transfer the chicken to a clean plate and set aside.
     
    4) To the pan add the green onions and red pepper; sauté about a minute. Add the sugar snap peas and mushrooms; sauté a minute or two. Lastly, stir in the grated carrots. Pour the chicken broth and coconut milk into the pot; stirring. Add the fish sauce, ginger, garlic and white pepper. Using a microplane, zest the lime into the pot. Slice the lime in half and squeeze the juice into the pot; stir. Cover the pot for about 5 minutes. Stir in the cilantro and basil.
     
    5) Serve and enjoy!
     

    Nina’s Tasty Tip:

    You can find organic carrots already grated in your local produce department. It’s a great time saver!
     

    Nutrition:

    •176 Calories
    •22g Protein
    •4g Fat
    •2g Saturated Fat
    •43mg Cholesterol
    •746mg Sodium
    •14g Carbohydrate
    •4g Fiber
    •6g Sugar
    •22g Protein:
    •133% RDA Vitamin C
    •95% RDA Vitamin A
    •62% RDA Vitamin K
    •57% RDA Niacin
    •44% RDA Niacin
    •31% RDA Sodium
    •31% RDA Selenium
    •29% RDA Manganese
    •28% RDA Phosphorus
    •27% RDA Riboflavin
    •26% RDA Potassium
    •19% RDA Folate
    •17% RDA Magnesium
    •14% RDA Thiamin
    •16% RDA Copper
    •16% Pantothenic Acid
    •13% RDA Iron
    •11% RDA Zinc
    •Glycemic Load: 6

     

     

     

     

     

     

     

Healthy Eating + Fit Living = Being Well