Serves 3
280 calories per serving
Ready in 20 minutes
Perfect for meal prepping! Lasts in the fridge for 3-4 days!
Low Calorie/High Volume so you stay fuller longer on fewer calories!
Ingredients
1 medium Yukon gold potato, diced into bite size pieces about 1” thick
½ cup water
1 cup carrot slices, sliced about ¼” thick
1/3 cup diced onion
2 tsp minced garlic
1 cup sliced fresh mushrooms
1 cup peas in the pods
1 can light coconut milk
2 cans water (use the can from the coconut milk)
2 teaspoons chicken bullion granules
24 frozen raw large shrimp with the tails removed
¼ cup cilantro, chopped
1 lime, cut into 6 wedges
1/8 teaspoon dry granulated cayenne
Instructions
1. In a large saucepot over medium high heat, add the potato pieces and ½ cup water (it should be enough water to cover the bottom of the pan about ¼” deep), stir and cover and wait 4 minutes after it gets hot, then add the garlic, onions, and carrots. Stir, and cover, and wait 2 more minutes, then add the sliced mushrooms and peas. Stir, and cover and wait 2 more minutes, then add the coconut milk, water, and chicken bouillon granules. Stir and bring to a boil over high heat.
2. When it starts to boil, add in the frozen raw shrimp. Set a timer for 5 minutes and 45 seconds -adjust the temperature if necessary so it stays at a boil without overflowing from the pot. When there is 30 seconds left on the timer, add in the cilantro and the juice from 3 lime wedges. Remove from heat when the timer is finished.
3. Top each bowl of soup with a few shakes of cayenne pepper and a lime wedge. Makes 3 servings.
Dairy Free, Gluten Free, Tree Nut Free, Peanut Free, Whole 30, Noom, Paleo
If you love coconut, lime, and cilantro flavors, you will LOVE this soup!
It comes together really quickly, which is perfect on days when you want to eat something FAST!
Meal Prep
It's a great meal prep recipe! Keep individual servings of this soup in a microwave safe dish in the fridge for 3-4 days. When you want to eat it, microwave on high for 3 minutes, stirring it one time in the middle of heating.
Substitutions
If you don't have or don't like some of the vegetables, substitute them for other ones. Thicker, more dense vegetables should be added near the beginning, and thinner, more delicate ones should be added near the end.
If you aren't into shrimp, try 3.5 ounces of chicken or a cup of tofu. The calorie count will need to be adjusted.
Vegetarian or Vegan
To make this recipe vegetarian or vegan, use vegetable broth granules instead of chicken broth granules. Substitute the shrimp for tofu or a soy based "meat" product.
Benefits of Using Herbs and Spices
Everyone knows that herbs and spices are a great way to add flavor to your food without adding additional calories, but did you know that they also have many health benefits?
Cilantro/Coriander
Cilantro/Coriander is one of the world's oldest spices, and is a classic remedy for tummy troubles. Additionally, it has been documented in the Journal of Environmental Biology to be a treatment for cholesterol and has been shown to decrease "bad" LDSL, and increase "good" HDL.
Coconut
Coconut has many benefits and has been shown to help many ailments. The one benefit that I want to highlight comes from the journal "Lipids," which documents it's ability to promote a reduction in abdominal obesity.
Garlic
Garlic is one of the world's most potent natural medicines. The medical database of the National Institute of Health contains more than 3,200 studies on the therapeutic power of garlic. Many of those studies are about preventing, sower, and reversing cardiovascular disease-- the heart attacks and strokes that kill more Americans than any other health problem.
Chili Pepper (Cayenne)
All chilies have healing properties, but the hotter the chili the ore therapeutic it is. Two of the many awesome effects of chilies are it's a pain killer, and can help you burn more calories.
Capsaicin is a proven pain killer. Capsaicin creams, which are approved by the FDA, can have a dramatic and long-lasting anesthetic effect on a variety of painful conditions. Additionally, several studies show that eating chilis increases the rate at which you burn calories. The effect can last for 20 minutes to six hours. As if that wasn't reason enough to eat more chilies, dozens of studies have found that capsaicin causes death to tumor cells in test animals and human cell cultures.
I wrote a very informative blog post about the health benefits of cooking with spices, go
here.
For expert level learning about healing spices, I recommend the book "Healing Spices" by Bharat B. Aggarwal, PhD. Get it on Amazon
here.
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