Shrimp Curry Soup
8 oz of shrimp, peeled and deveined
1/4 tsp ginger
1 clove garlic
1/2 red pepper, diced
1/2 onion, chopped
1/2 tsp Thai green curry paste
1 C organic chicken broth (watch out for MSG and hydrolyzed proteins)
1 1/2 tsp fish sauce
fresh parsley, just for looks : )
Saute the shrimp in a little water, set aside. Saute the garlic, ginger, red pepper, and onion until soft. (I just cook it with out oil, but you can probably get away with a cooking spray. Just watch out for the hydrogenated oils in those). Add the broth, fish sauce. Simmer for 5-10 minutes, until flavors are well blended. Add shrimp and parsley. Serves 2 on the HCG. Serve with 1 C broccoli or other vegetable and a fruit.
*When your on maintenance, try substituting the chicken broth with light coconut milk and add 1 1/2 T brown sugar. So yummy! Serve with brown rice.
Spinach, Mushroom, and Chicken Soup
1 C mushrooms, sliced
3 T shallots, sliced
2 cloves garlic, sliced
2 C organic chicken stock
8 oz chicken breast
2 cups chopped spinach
Saute the mushrooms and shallots about 6 minutes. Add garlic and stock; bring to a boil. Add chicken breast. Reduce heat and simmer about 10-15 minutes, until chicken is done. Remove chicken and cut into cubes; return to pot. Add spinach. Warm through and serve. Salt and pepper to taste.
I'll add more as I come up with more recipes. Thanks for staying tuned : ).
