Peanut and Chicken Soup, (C) 2013, Judy Barnes Baker
Fragrant, earthy, spicy, and perfect for a cold winter day!
Recipe adapted from "Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance."
2 tablespoons peanut or coconut oil
½ cup chopped onion (2½ ounces)
2 teaspoons minced garlic (¼ ounce)
¼ teaspoon red pepper flakes
2 tablespoons yellow curry powder
3 cups chicken stock (home made or zero-carb canned stock)
1 can (14½-ounce) diced tomatoes, without added sugar
2/3 cup natural peanut butter, creamy style, or nut butter of choice
1 cup (8 ounces) coconut milk
¼ teaspoon salt or to taste
2 cups (10 ounces) cut up Poached Chicken (p. 277 in "Nourished")
6 large fresh basil leaves, shredded (¼ cup), extra for garnish
Chopped peanuts and /or toasted coconut flakes, optional
Sauté onion in peanut oil in a large saucepan on medium heat until softened. Add garlic, pepper flakes, and curry powder and cook and stir for two minutes more. Add chicken stock and tomatoes, including juice, and puree in a food processor or high-speed blender. Return to pan and bring to a boil. Stir in peanut butter and simmer for about 15 minutes.
Add coconut milk, salt, chicken, and basil. Stir over low heat until smooth and hot. Top with shredded basil. Garnish with chopped peanuts and toasted coconut flakes and serve with chicharones (pork rinds) on the side. (They make great croutons if eaten immediately so they don't get soggy.)
Net carbohydrate: 8g; Protein: 24.5g; Fiber: 3.8 g; Fat: 30g; Calories: 402
Total weight: 3 pounds 15 ounces or 1.79 kilograms
Weight per serving: 10½ ounces or 298 grams
Preparation time: 20 minutes active; 45 minutes total
Use the kind of peanut butter that lists just peanuts or peanuts and salt as ingredients. It usually says, “stir before using.” If it is refrigerated after stirring, it will not separate.
Look for tomatoes with the lowest carb count. Some have up to 9 grams in a ½ cup serving.