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Obesity Discussion · 08-26-07, 06:36 AM

CHINESE STYLE SOUP

Servings: 6
Prep time: 0:25:00
Bake/Cook time: 0:10:00

Calories: 238
Fat: 6 grams
Protein: 32 grams
Carbohydrates: 10 grams
Fiber: 4 grams
Net Carbs: 5 grams
4 (14-1/2 oz.) cans reduced-sodium chicken broth or 8 cups
chicken stock
12 ounces fresh shiitake mushrooms (about 20 large), stems
removed, caps sliced, or mix of other exotic mushrooms
2 tablespoons minced peeled fresh ginger
4 tablespoons Asian fish sauce (nam pla)
2 green onions, sliced (garnish)
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon chili oil
1 (10 ounce) chicken breast, boned, poached and shredded
3 cups sliced bok choy (or baby spinach)
4 teaspoons rice vinegar
Salt
Freshly ground black pepper
2 green onions, sliced (for garnish)
1. Bring broth, mushrooms and ginger to boil in large pot.
Reduce heat and simmer 3 minutes.
2. Add fish sauce, soy sauce, sesame and chili oils;
simmer 2 minutes. Add chicken and bok choy; simmer
until choy is tender, about 2 minutes. Stir in rice vinegar.
Season with salt and pepper.
3. Ladle soup into bowls. Sprinkle with green onions and
serve.
If you use canned chicken broth and chicken from the deli, this
soup can be ready in minutes. Fish sauce can be found in Asian
markets, while sesame oil, chili oil and rice vinegar are available
in most supermarkets.

08-26-07, 06:36 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,839 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Chinese Style Soup CHINESE STYLE SOUP Servings: 6 Prep time: 0:25:00 Bake/Cook time: 0:10:00 Calories: 238 Fat: 6 grams Protein: 32 grams Carbohydrates: 10 grams Fiber: 4 grams Net Carbs: 5 grams 4 (14-1/2 oz.) cans reduced-sodium chicken broth or 8 cups chicken stock 12 ounces fresh shiitake mushrooms (about 20 large), stems removed, caps sliced, or mix of other exotic mushrooms 2 tablespoons minced peeled fresh ginger 4 tablespoons Asian fish sauce (nam pla) 2 green onions, sliced (garnish) 2 tablespoons soy sauce 1 tablespoon sesame oil 1/2 teaspoon chili oil 1 (10 ounce) chicken breast, boned, poached and shredded 3 cups sliced bok choy (or baby spinach) 4 teaspoons rice vinegar Salt Freshly ground black pepper 2 green onions, sliced (for garnish) 1. Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. 2. Add fish sauce, soy sauce, sesame and chili oils; simmer 2 minutes. Add chicken and bok choy; simmer until choy is tender, about 2 minutes. Stir in rice vinegar. Season with salt and pepper. 3. Ladle soup into bowls. Sprinkle with green onions and serve. If you use canned chicken broth and chicken from the deli, this soup can be ready in minutes. Fish sauce can be found in Asian markets, while sesame oil, chili oil and rice vinegar are available in most supermarkets. Atkins - Chinese Style Soup Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________