Wednesday, February 22, 2012

Thai Chicken Lime-Coconut Curry Soup...low glycemic and good for you!

Recently, I have become more aware of the very high glycemic index of many of the gluten free foods that we routinely prepare and purchase while being required to stay on the gluten free diet. 

With type II diabetes in my family, and now finding myself heading in that same direction, I have had to take a long, hard look at what I am eating and also, what I am suggesting to other celiacs in the form of my recipes. Statistics are showing us that now diabetes has become epidemic even among children in this country. A very high glycemic gluten free diet may be adding to the problem for celiac children.

So, in an attempt to "change my ways", from this point forward I will be posting recipes to my blog that are very low glycemic and wholesome....but still as tasty as possible! This soup is to fabulous...and also great for a head cold!

Here goes...

Thai Chicken Lime-Coconut
Curry Soup
Aromatic and satisfying with Thai flavors. The sweet potato adds a natural sweetness and reduces the need for barely any sugar in this recipe.

4 cups chicken stock
5 garlic cloves, roughly chopped
2 ½ T. fresh ginger, roughly chopped
1 T. green curry paste
2 t. coriander seed
1 t. cumin
½ t. peppercorns
¾ cup cilantro leaves and stems
8-12 ounces lite coconut milk
¾ cup shallots, sliced
1 cup mushrooms, sliced
1 carrot, peeled and shredded
½ sweet potato, peeled and thinly sliced
1 boneless chicken breast, thinly sliced
1 T. fish sauce
2 T. lime juice, freshly squeezed
1-2 T. agave syrup or a smaller amount of a sugar substitute, such as stevia
1 jalapeno, thinly sliced and seeded

Garnish: ½ cup minced cilantro, and ½ cup coconut flakes.

In a pot on the stove, heat the first eight ingredients through cilantro. Bring to boil and simmer on low for 25 minutes. Now strain broth over a bowl using a fine mesh strainer. Return broth to pot and add coconut milk, the vegetables and chicken. Cook for about 7 minutes, or until the chicken is cooked through.

In a small bowl, combine the fish sauce, lime juice, sweetener, and jalapeno. Stir and add mixture to the soup. Garnish and serve hot.

This recipe is from the cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show 
"tour" of the cookbook, click this link:

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