Thai Chicken Soup
Lightly coat an unheated 4-quart Dutch oven with cooking spray. Heat over medium heat. Add onion, ginger and garlic to Dutch oven. Cook and stir for 2 to 3 minutes or until tender. Stir in broth, coconut milk. lime juice and Thai seasoning. Bring to boiling; reduce heat.Advertisement
Add carrots and jalapeno pepper. Cover and simmer for 5 minutes. Add chicken, mushrooms, snow peas and basil. Cook about 3 minutes more or until heated through. To serve, ladle soup into bowls.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
2 lean protein, 1/2 fat, 1/2 other carbohydrate, 1/2 vegetable