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!
Thai Chicken Lime-Coconut
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.
For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at: