Recipes

One of my favorite things (hint, hint) is when readers reach out and ask for a healthier version of one of their favorite recipes, which is exactly what happened last week. A reader wanted a lightened up version of her favorite red curry from the local Thai restaurant, a craving I fully understand. I could bath in the red curry from my favorite Thai restaurant. Well…that may hurt, but you get the idea. This version comes together in under 15 minutes and is perfect for a quick weeknight meal. Adjust the spices to suit your tastes, throw in whatever veggies you have on hand, and serve as a soup or over noodles or rice.

Weight Watchers Chicken Coconut Curry Soup
Points: 6 weight watchers pointsplus
Servings: 4
Serving Size: 1 1/4 cups
Nutritional Information: 180.6 calories, 5g of fat, 6.3g of carbohydrates, 1.7g of fiber, 26.9g of protein

Ingredients

• 3 tbsp. red curry paste
• 1 14 oz. can light coconut milk
• 2 cups chicken broth
• 1 tsp fish sauce (or soy sauce)
• 1 cup snow peas
• 1 cup sugar snap peas
• 1 cup cauliflower florets
• 1 red pepper, sliced
• 2 cups shredded chicken breast
• Juice of 1 lime
• 1/2 cup sliced green onions, for garnish
• 1/2 cup sliced cilantro, for garnish
• 1-2 slice jalapenos, for garnish

Instructions

1. Heat a large soup pot over medium high heat.
2. Add the curry paste and 1/4 cup coconut milk. Whisk until the curry paste is completely dissolved. Add the remaining coconut milk, chicken stock, and the fish sauce.
3. Add the snow peas, snap peas, cauliflower, red pepper, and chicken breast. Bring to a boil, then turn down and let simmer for 8-10 minutes.
4. Remove from heat and add lime juice. Taste and add more lime juice, fish sauce, or salt if needed.
5. Serve with green onions, cilantro, and sliced jalapenos.

Adapted from Bevcooks