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[Obesity Discussion]

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

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