1001 Low-Carb Recipes Part 16

Eggdrop Soup This soup is quick and easy, but it's filling and can practically save your life when you've got a cold. You don't have to use the guar, but it gives the broth the same rich quality that the cornstarch-thickened Chinese broths have.

1 quart (960 ml) chicken broth teaspoon guar (optional) 1 tablespoon (15 ml) soy sauce 1 tablespoon (15 ml) rice vinegar teaspoon grated fresh ginger 1 scallion, sliced 2 eggs Put 1 cup (240 ml) or so of the chicken broth in your blender, turn it on low, and add the guar (if using). Let it blend for a second and then put it in a large saucepan with the rest of the broth. (If you're not using the guar, just put all the broth directly in a saucepan.) Add the soy sauce, rice vinegar, ginger, and scallion. Heat over medium-high heat and let it simmer for 5 minutes or so to let the flavors blend.

Beat your eggs in a gla.s.s measuring cup or small pitcher-something with a pouring lip. Use a fork to stir the surface of the soup in a slow circle and pour in about of the eggs, stirring as they cook and turn into shreds (which will happen almost instantaneously). Repeat three more times, using up all the egg and then serve!

Yield: 3 biggish servings, or 4 to 5 small ones (but this recipe is easy to double). 3 biggish servings, or 4 to 5 small ones (but this recipe is easy to double).

In 4 servings, each will have 2 grams of carbohydrates, a trace of fiber, and 8 grams of protein.

Stracciatella This is the Italian take on eggdrop soup, and it's delightful.

1 quart (960 ml) chicken broth, divided 2 eggs cup (50 g) grated Parmesan cheese teaspoon lemon juice Pinch of nutmeg teaspoon dried marjoram Put cup (60 ml) of the broth in a gla.s.s measuring cup or small pitcher. Pour the rest into a large saucepan over medium heat.

Add the eggs to the broth in the measuring cup and beat with a fork. Then add the Parmesan, lemon juice, and nutmeg and beat with a fork until well blended.

When the broth in the saucepan is simmering, stir it with a fork as you add small amounts of the egg and cheese mixture until it's all stirred in. (Don't expect this to form long shreds like Chinese eggdrop soup; because of the Parmesan, it makes small, fluffy particles instead.) Add the marjoram, crushing it a bit between your fingers, and simmer the soup for another minute or so before serving.

Yield: 4 servings 4 servings Each with 2 grams of carbohydrates, a trace of fiber, and 12 grams of protein.

Sopa De Frijoles Negros This is a really-truly bean soup! The high-carb but flavorful black beans are diluted with the low-carb black soybeans. Add plenty of seasonings, and you've got a great south-of-the-border soup.

2 cans (15 ounces, or 420 g) Eden brand black soybeans 1 can (15 ounces, or 420 g) black beans 1 can (14 ounces, or 411 ml) chicken broth 1 tablespoon (15 ml) olive oil cup (80 g) chopped onion 4 cloves garlic, crushed 1 cup (130 g) salsa 2 tablespoons (30 ml) lime juice 1 tablespoon (6.3 g) ground c.u.min teaspoon red pepper flakes teaspoon salt or Vege-Sal cup (115 g) plain yogurt cup (16 g) chopped cilantro Put half of the beans and half of the chicken broth in your blender or in your food processor with the S-blade in place. Run the machine until the beans are pureed. Dump the mixture into a bowl that holds at least 2 quarts (1.9 L) and puree the other half of the beans and the other half of the chicken broth. Add that to the first batch.

Heat the olive oil in a heavy-bottomed saucepan over medium-low heat and add the onion. Saute until the onion starts turning translucent. Add the bean puree and the garlic. Now stir in the salsa, lime juice, c.u.min, red pepper flakes, and salt or Vege-Sal. Turn the heat up a bit until the soup is heated through and then turn it back down to the lowest setting and let your soup simmer for 30 to 45 minutes. Serve with a dollop of plain yogurt (or sour cream, if you prefer) and a sprinkling of chopped cilantro.

Yield: 6 servings 6 servings Each with 18 g protein, 25 g carbohydrate, 13 g dietary fiber, 13 g usable carbs. (This is obviously not an Induction dish, but for comparison, I a.n.a.lyzed a standard black bean soup recipe. It had 43 grams of carbohydrate and 10 grams of fiber per serving, for a usable carb count of 33 grams, or about two-and-a-half times as much. And it had less protein, too.) Curried Pumpkin Soup This is high enough in carbohydrate and low enough in protein that you should think of it as a first course, rather than a main course-and the yield for this recipe reflects that. But what a great starter for Thanksgiving dinner!

cup (40 g) minced onion 1 clove garlic 1 tablespoon (14 g) b.u.t.ter 1 quart (960 ml) chicken broth 1 cups (240 g) canned pumpkin cup (120 ml) Carb Countdown dairy beverage 2 teaspoons curry powder Salt and pepper to taste In a large, heavy-bottomed saucepan, over medium-low heat, saute the onion and garlic in the b.u.t.ter until just softened. Add the chicken broth and simmer for a half an hour.

Stir in the canned pumpkin, Carb Countdown dairy beverage, and curry powder. Bring back to a simmer and simmer gently for another 15 minutes. Add salt and pepper to taste and then serve.

Yield: 6 servings 6 servings Each with 5 g protein; 7 g carbohydrate; 2 g dietary fiber; 5 g usable carbs.

Sopa Aguacate With a quesadilla on the side, this makes a nice light supper.

1 quart (960 ml) chicken broth 1 ripe black avocado 2 scallions 2 canned green chilies or 1 or 2 canned jalapenos, if you like it hot!

2 tablespoons (8 g) chopped cilantro teaspoon salt or Vege-Sal Start heating the broth-you can put it in a pan on the stove or you can put it in a large microwaveable container in the microwave.

While the broth is heating, scoop the avocado out of its skin and into a food processor with the S-blade in place. Add the scallions, chilies, cilantro, and salt. Pulse to chop everything together-you can leave a few chunks of avocado or puree it smooth, whichever you prefer.

When the broth is hot, divide the avocado mixture between 4 smallish soup bowls. Ladle the hot broth over the avocado mixture and serve.

Yield: 4 servings 4 servings Each with 6 grams of carbohydrates and 3 grams of fiber, for a total of 3 grams of usable carbs and 6 grams of protein. Bonus: You'll get a whopping 572 mg pota.s.sium and only 125 calories!

Broccoli Blue Cheese Soup I'd never had soup made with blue cheese before, but this is amazing. It certainly appealed to my blue-cheese-fan husband!

1 cup (160 g) chopped onion 2 tablespoons (28 g) b.u.t.ter 1 turnip, peeled and diced 1 quarts (1.4 L) chicken broth 1 pound (455 g) frozen broccoli, thawed 1 cup (240 ml) Carb Countdown dairy beverage cup (60 ml) heavy cream 1 cup (120 g) crumbled blue cheese In a large saucepan, saute the onion in the b.u.t.ter over medium-low heat-you don't want it to brown.

When the onion's soft and translucent, add the turnip and the chicken broth to the pot. Bring the mixture to a simmer and let it simmer over medium-low heat for 20 to 30 minutes.

Add the thawed broccoli and let it simmer for another 20 minutes.

Scoop the vegetables out with a slotted spoon and place them in a blender. Add a ladleful of the broth and run the blender until the vegetables are finely pureed. Return the mixture to the pot.

Stir in the Carb Countdown, the heavy cream, and the blue cheese. Simmer for another 5 to 10 minutes, stirring occasionally, and serve.

Yield: 6 servings 6 servings Each with 14 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 g usable carbs.

Swiss Cheese and Broccoli Soup 2 tablespoons (20 g) minced onion 1 tablespoon (14 g) b.u.t.ter 14 ounces (400 ml) chicken broth 10 ounces (280 g) frozen chopped broccoli, thawed 1 cup (240 ml) Carb Countdown dairy beverage cup (120 ml) heavy cream 1 cups (180 g) shredded Swiss cheese Guar or xanthan In a large, heavy-bottomed saucepan, saute the onion in the b.u.t.ter until it's translucent. Add the chicken broth and the broccoli and simmer for 20 to 30 minutes until the broccoli is quite tender.

Stir in the Carb Countdown and cream. Bring it back up to a simmer. Now stir in the cheese, a little at a time, letting each batch melt before you add some more. When all the cheese is melted in, thicken a little with guar or xanthan, if you think it needs it, and serve.

Yield: 4 servings 4 servings Each with 20 g protein; 7 g carbohydrate; 2 g dietary fiber; 5 g usable carbs.

Tavern Soup What's not to like about cheese soup with beer! Don't worry about the kids, the alcohol cooks off.

1 quarts (1.4 L) chicken broth cup (30 g) finely diced celery cup (30 g) finely diced green bell pepper cup (30 g) shredded carrot cup (15.2 g) chopped fresh parsley teaspoon pepper 1 pound (455 g) sharp cheddar cheese, shredded 12 ounces (360 ml) light beer teaspoon salt or Vege-Sal teaspoon hot pepper sauce Guar or xanthan Combine the broth, celery, green pepper, carrot, parsley, and pepper in your slow cooker. Cover the slow cooker, set it to low, and let it cook for 6 to 8 hours (even a bit longer won't hurt).

When the time's up, either use a hand-held blender to puree the vegetables right there in the slow cooker or scoop them out with a slotted spoon, puree them in your blender, and return them to the slow cooker.

Now whisk in the cheese a little at a time until it's all melted in. Add the beer, salt or Vege-Sal, and hot pepper sauce and stir until the foaming stops. Use guar or xanthan to thicken your soup until it's about the texture of heavy cream. Re-cover the pot, turn it to high, and let it cook for another 20 minutes before serving.

Yield: 8 servings 8 servings Each with 18 g protein, 3 g carbohydrate, trace dietary fiber, 3 g usable carbs.

Cream of Mushroom Soup If you've only ever thought of mushroom soup as gooey stuff that came in cans and was used in ca.s.seroles, you need to try this! It has a rich, earthy flavor. Even my mushroom-phobic husband liked it.

8 ounces (225 g) mushrooms, sliced cup (25 g) chopped onion 2 tablespoons (28 g) b.u.t.ter 1 quart (960 ml) chicken broth cup (120 ml) heavy cream cup (120 g) light sour cream Guar or xanthan (optional) In a big, heavy skillet, saute the mushrooms and onion in the b.u.t.ter until the mushrooms soften and change color. Transfer them to your slow cooker. Add the broth. Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours.

When the time's up, scoop out the vegetables with a slotted spoon and put them in your blender or food processor. Add enough broth to help them process easily and puree them finely. Pour the pureed vegetables back into the slow cooker, sc.r.a.ping out every last bit with a rubber sc.r.a.per. Now stir in the heavy cream and sour cream and add salt and pepper to taste. Thicken the sauce a bit with guar or xanthan if you think it needs it. Serve immediately.

Yield: 5 servings 5 servings Each with 6 g protein, 5 g carbohydrate, 1 g dietary fiber, 4 usable carbs.

Cream of Cauliflower You'll be surprised by how much this tastes like Cream of Potato!

3 tablespoons (42 g) b.u.t.ter cup (120 g) diced onion cup (90 g) diced celery 1 quart (960 ml) chicken broth 1 package (10 ounces, or 280 g) frozen cauliflower teaspoon guar or xanthan (optional) cup (120 ml) heavy cream Salt and pepper Melt the b.u.t.ter over low heat and saute the onion and celery in it until they're limp. Combine this with the chicken broth and cauliflower in a large saucepan and simmer until the cauliflower is tender.

Use a slotted spoon to transfer the vegetables into a blender and then pour in as much of the broth as will fit. Add the guar or xanthan (if using) and puree the ingredients.

Pour the mixture back into the saucepan. Stir in the cream and add salt and pepper to taste.

Yield: 4 servings 4 servings Each with 9 grams of carbohydrates and 3 grams of fiber, for a total of 6 grams of usable carbs and 7 grams of protein.

Cheesy Cauliflower Soup This was originally a potato-cheese soup, but it sure is good this way!

4 cups (600 g) cauliflower, diced small 1 tablespoon (10 g) finely chopped onion 2 tablespoons (20 g) finely chopped celery 1 tablespoon (7 g) grated carrot 3 cups (720 ml) chicken broth 1 teaspoon salt 2 teaspoons white vinegar 1 cups (360 ml) Carb Countdown dairy beverage or half-and-half 1 cups (180 g) shredded cheddar cheese Guar or xanthan (optional) 2 slices bacon, cooked and drained 1 tablespoon (6 g) minced scallion Put the cauliflower, onion, celery, and carrot in a large, heavy-bottomed saucepan. Add the chicken broth, salt, and vinegar; bring up to a simmer and let cook for 30 to 45 minutes.

Stir in the Carb Countdown or half-and-half and then whisk in the cheese a little at a time, giving each addition time to melt before adding more. Thicken it a little with guar or xanthan if you think it needs it.

Top each serving with a little crumbled bacon and minced scallions (though it's also wonderful without them!).

Yield: 5 servings 5 servings Each with 17 g protein; 7 g carbohydrate; 2 g dietary fiber; 5 g usable carbs.

Cauliflower, Cheese, and Spinach Soup Maria's family gave this raves. It's easy, too!

6 cups (900 g) cauliflower florets, cut into -inch (1.3-cm) pieces 1 quart (960 ml) chicken broth cup (80 g) minced red onion 5 ounces (140 g) bagged baby spinach leaves, pre-washed teaspoon cayenne teaspoon salt or Vege-Sal teaspoon pepper 4 cloves garlic, crushed 3 cups (675 g) shredded smoked Gouda cheese 1 cup (240 ml) Carb Countdown dairy beverage Guar or xanthan In your slow cooker, combine the cauliflower, broth, onion, spinach, cayenne, salt or Vege-Sal, pepper, and garlic. Cover the slow cooker, set it to low, and let it cook for 6 hours or until the cauliflower is tender.

When the time's up, stir in the Gouda, a little at a time, and then the Carb Countdown. Re-cover the slow cooker and cook for another 15 minutes or until the cheese has thoroughly melted. Thicken soup a little with guar or xanthan.

Yield: 8 servings 8 servings Each with 17 g protein, 7 g carbohydrate, 2 g dietary fiber, 5 g usable carbs.

Cheesy Onion Soup 1 quart (960 ml) beef broth 1 medium onion cup (120 ml) heavy cream cup (120 ml) Carb Countdown dairy beverage 1 cups (180 g) shredded sharp cheddar cheese Guar or xanthan (optional) Salt and pepper to taste Pour the beef broth into a large saucepan and start it heating over a medium-high flame. Slice the onion paper-thin and add it to the broth. When the broth starts to boil, turn the heat to low and let the whole thing simmer for 1 hour. If you like, you can do this ahead of time; turn off the heat and let the whole thing cool, refrigerate it, and do the rest later. If you do this, bring the broth up to heat again before proceeding.

Gently stir in the cream and the Carb Countdown dairy beverage. Now stir in the cheese, a bit at a time, until it's all melted in. Thicken a little if you want with guar or xanthan but stir with a ladle or spoon instead of a whisk-you don't want to break up the strands of onion. Add salt and pepper to taste and serve.

Yield: 4 servings 4 servings Each with 24 g protein; 8 g carbohydrate; trace dietary fiber; 8 g usable carbs.

Cream of UnPotato Soup I never cease to marvel at the versatility of cauliflower. This really does taste like potato soup.

1 quart (960 ml) chicken broth head cauliflower, chunked cup (50 g) chopped onion cup (50 g) Ketatoes mix cup (120 ml) heavy cream cup (120 ml) Carb Countdown dairy beverage Guar or xanthan (optional) 5 scallions, sliced Put the broth, cauliflower, and onion in your slow cooker. Cover the slow cooker, set it to low, and let it cook for 4 to 5 hours.

I use a hand blender to puree my soup right in the slow cooker, but you may transfer the cauliflower and onion, along with 1 cup (240 ml) of broth, into your blender or food processor instead. Either way, puree until completely smooth and then blend in the Ketatoes. If you have removed the cauliflower from the slow cooker to puree, pour the puree back in and whisk it into the remaining broth.

Stir in the cream and Carb Countdown. Thicken it a bit further with guar or xanthan if you feel it needs it. Add salt and pepper to taste and stir in the sliced scallions. Serve hot right away or chill and serve as vichyssoise.

Yield: 6 servings 6 servings Each with 12 g protein, 13 g carbohydrate, 6 g dietary fiber, 7 g usable carbs.

German UnPotato Soup This is worth the time you spend cutting things up! It's hearty and filling.

1 head cauliflower, chunked 2 stalks celery, sliced 1 medium onion, chopped 8 ounces (225 g) smoked sausage, sliced 1 tablespoon (15 ml) oil 4 cups (960 ml) beef broth, divided 2 tablespoons (30 ml) vinegar 1 tablespoon (1.5 g) Splenda teaspoon celery seed teaspoon dry mustard teaspoon pepper 2 cups (240 g) bagged coleslaw mix Place the cauliflower, celery, and onion in your slow cooker.

In a big, heavy skillet, brown the sausage a bit in the oil. Transfer the sausage to the slow cooker.

Pour 1 cup (240 ml) of the broth into the skillet and stir it around a bit to dissolve the flavorful bits. Pour it into the slow cooker.

In a bowl, combine the rest of the broth with the vinegar, Splenda, celery seed, dry mustard, and pepper. Pour over the vegetables and sausage. Cover the slow cooker, set it to low, and let it cook for 8 hours.

When the time's up, stir in the coleslaw mix and let it cook for another 20 to 30 minutes.

Yield: 4 servings 4 servings Each with 20 g protein, 17 g carbohydrate, 2 g dietary fiber, 15 g usable carbs.

Spring Chicken Soup This soup is a great way to use up leftovers-just subst.i.tute 1 cup (110 g) of leftover chicken for the chicken breast called for in the ingredients list.

6 cups (1.4 L) chicken broth 1 can (6 ounces, or 185 g) mushrooms 1 can (6 ounces, or 185 g) cut asparagus 1 boneless, skinless chicken breast, diced into small cubes cup (60 ml) dry sherry 1 tablespoon (15 ml) soy sauce Pepper Sliced scallions Combine the broth, mushrooms, asparagus, chicken, sherry, and soy sauce in a pot and heat. If you're using raw chicken, let it cook for 5 to 10 minutes (that's all it should take to cook small cubes of chicken through). Add pepper to taste and serve with a scattering of scallions on top.

Yield: 4 servings 4 servings Depending on the broth you use, this should have no more than about 17 grams of usable carbs in the whole pot, plus about 0.5 gram for the little bit of scallion you put on top of each bowl. Figure each serving has 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams of usable carbs and 23 grams of protein.

If you're feeling ambitious, there's no reason you couldn't make this with fresh mushrooms and fresh asparagus; you'll just have to simmer it a little longer. As it is, though, this soup is practically instantaneous!

Chicken Minestrone Here's a decarbed version of the Italian favorite. You'll never miss the pasta!

3 slices bacon, chopped 1 medium onion, chopped 2 medium turnips, cut into -inch (1.3-cm) cubes 1 medium carrot, thinly sliced 2 small zucchini, quartered and sliced 2 stalks celery, thinly sliced 3 tablespoons (45 ml) olive oil 1 quarts (1.4 L) chicken broth 1 pounds (700 g) skinless chicken thighs, boned and cubed 1 tablespoon (3.9 g) Italian seasoning 1 can (14 ounces, or 410 g) diced tomatoes, undrained 1 can (15 ounces, or 425 g) black soybeans Salt and pepper Spray a big, heavy skillet with nonstick cooking spray and start the bacon frying over medium heat. As some grease cooks out of the bacon, add as many of the vegetables as will fit in the skillet and saute them until they soften just a bit. Transfer the vegetables to your slow cooker and continue sauteing the rest of the vegetables, adding oil as needed, until all the vegetables are softened a bit and in the slow cooker.

Place the broth, chicken, Italian seasoning, tomatoes, soybeans, and salt and pepper to taste in the slow cooker. Cover the slow cooker, set it to low, and let it cook for 7 to 8 hours.

Yield: 6 servings 6 servings Each with 21 g protein, 18 g carbohydrate, 6 g dietary fiber, 12 g usable carbs.

Sopa Tlalpeno This simple Mexican soup takes no more than 20 to 25 minutes to make!

1 quarts (1.4 L) chicken broth 1 pound (455 g) boneless, skinless chicken breast 1 chipotle chile canned in adobo 1 black avocado 4 scallions, sliced Salt and pepper cup (90 g) shredded Monterey Jack cheese Pour the chicken broth into a large, heavy-bottomed saucepan, reserving cup (120 ml), and place it over medium-high heat. While it's heating, cut your chicken breast in thin strips or small cubes and then add it to the broth. Let the whole thing simmer for 10 to 15 minutes or until the chicken is cooked through.

Put the reserved chicken broth in your blender with the chipotle and blend until the chipotle is pureed. Pour this mixture into the soup and stir.

Split the avocado in half, remove the seed, peel it, and cut it into -inch (1.3-cm) chunks. Add to the soup, along with the scallions, and salt and pepper to taste.

Ladle the soup into bowls and top each serving with shredded cheese.

Yield: 6 servings 6 servings Each with 26 g protein; 4 g carbohydrate; 2 g dietary fiber; 2 g usable carbs.

Spicy Chicken and Mushroom Soup This is exotic and delicious.

3 tablespoons (42 g) b.u.t.ter 1 leek, thinly sliced (white part only) 8 ounces (225 g) sliced mushrooms 1 clove garlic, crushed 2 teaspoons Garam Masala 1 teaspoon pepper teaspoon cayenne teaspoon ground nutmeg 1 quart (960 ml) chicken broth 12 ounces (340 g) boneless, skinless chicken b.r.e.a.s.t.s, cut into thin strips cup (120 ml) Carb Countdown dairy beverage cup (120 ml) heavy cream 3 tablespoons (12 g) chopped fresh cilantro (optional) Melt the b.u.t.ter in a big, heavy skillet over medium heat and saute the leek with the mushrooms until they both soften. Stir in the garlic, Garam Masala, pepper, cayenne, and nutmeg and saute for another minute or two. Transfer to your slow cooker. Pour in the broth and add the chicken. Cover the slow cooker, set it to low, and let it cook for 6 to 7 hours.

When the time's up, use a slotted spoon to scoop roughly two-thirds of the solids into your blender or food processor. Add 1 cup (240 ml) or so of the broth and puree until smooth. Stir the puree back into the rest of the soup. (You may want to rinse the blender or food processor out with a little broth to get all of the puree.) Stir in the Carb Countdown and cream. Re-cover the pot and let it cook for another 30 minutes. Serve it with cilantro on top or not. It's nice either way.

Yield: 6 servings 6 servings Each with 18 g protein, 6 g carbohydrate, 1 g dietary fiber, 5 g usable carbs.

Mulligatawny This is a curried soup that came out of the British Colonial times in India. It's also wonderful made with broth made from a turkey carca.s.s, or for that matter, from the remains of a leg of lamb.

2 quarts (1.9 L) chicken broth 2 cups (220 g) or more diced cooked chicken or diced boneless, skinless chicken breast 3 tablespoons (42 g) b.u.t.ter 1 clove garlic, crushed 1 medium onion, chopped 1 small carrot, shredded 2 ribs celery, diced 2 teaspoons to 1 heaping tablespoons curry powder (I like it with lots of curry!) 1 bay leaf tart apple, chopped fine 1 to 2 teaspoons salt or Vege-Sal teaspoon pepper teaspoon dried thyme Zest of 1 fresh lemon, grated, or to 1 teaspoon dehydrated lemon zest 1 cup (240 ml) heavy cream Put the broth and diced chicken in a large stockpot and set the stockpot over low heat.

Melt the b.u.t.ter in a heavy skillet and add the garlic, onion, carrot, celery, and curry powder. Saute until the vegetables are limp and add them to the stockpot.

Add the bay leaf, apple, salt, pepper, thyme, and lemon to the pot and simmer for 30 minutes. Just before serving, stir in the cream and remove the bay leaf.

Yield: 6 servings 6 servings Each with 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and 18 grams of protein.

Thai Chicken Soup You can have this light but filling soup done in half an hour!

1 quart (960 ml) chicken broth 1 pound (455 g) boneless, skinless chicken breast 1 tablespoon (15 ml) lemon juice 1 tablespoon (15 ml) lime juice 2 tablespoons (12 g) grated fresh ginger cup (120 ml) coconut milk 8 scallions 2 teaspoons chili garlic paste 1 teaspoon fish sauce (nuoc mam or nam pla) 3 tablespoons (12 g) chopped fresh cilantro In a big, heavy saucepan, start heating the chicken broth while you cut the chicken breast into small cubes or thin strips. Throw your cut-up chicken into the pot, along with the lemon juice, lime juice, and ginger. Let the whole thing simmer for 20 minutes.

Stir in the coconut milk and scallions and let it cook another 10 minutes or so.

Stir in the chili garlic paste and fish sauce. Ladle into bowls, top each serving with chopped cilantro, and serve.

Yield: 3 to 4 servings 3 to 4 servings a.s.suming 4, each will have 32 g protein; 6 g carbohydrate; 2 g dietary fiber; 4 g usable carbs.

Sopa Azteca That's soup made by Aztecs, not soup made from Aztecs!