domingo, 15 de enero de 2017

charliesweight: Hot and Sour Vietnamese Soup with Tamarind I...


Hot and Sour Vietnamese Soup with Tamarind

I just went back on phase 1 for my after summer tune-up and decided to show my girlfriend how simple it is to eat everything we love (especially Asian food) and make it phase 1 friendly.
This recipe is not the thick Chinese version.  This Vietnamese version is rather clean but balanced with full flavor.  Also great if you have the sniffles too.

Original Author: Sylvia Fountaine | Feasting at Home Blog
Recipe type: Soup
Serves: 2 IP supper meals (protein+veggies)

• 1 tsp onion powder
• 1 tablespoon olive oil
• 3-4 cloves garlic minced
• 2 Cups sliced mushrooms (shiitakes or cremini)
• 2 Cups Roma or vine ripened tomatoes- diced into 1 inch pieces
• 1 tsp splenda
• 1 tsp IP salt (plus more to taste)
• ½ tsp fresh cracked pepper
• 4 cups chicken stock
• 8 oz firm tofu, cut into ¾ inch cubes
• 6 oz  of cooked shredded chicken
• 1 Tablespoon tamarind paste (or tamarind concentrate) or sub with lime juice
• ¼   Cup chopped cilantro
• ¼ C chopped green onion
• Chili flakes (to taste)
1. In a Medium pot, heat oil over medium high heat, add garlic, and mushrooms and onion powder. Saute until mushrooms are just tender, about 3-4 minutes. Add tomatoes, splenda, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
2. Add stock, tofu, chicken and tamarind paste (or lime juice). Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
3. Serve in a bowl with chopped cilantro, green onion and chili flakes.

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