Tom Kha Kai Soup

Servings: 4
Serving Size: 1 cup
4 cups chicken-less stock
1 cup light coconut milk
1 teaspoon red curry paste (optional) use more or less depending on your heat tolerance
2 tablespoons lime juice, fresh
1 – 8 oz. can water chestnuts, sliced
1 – 5 oz. can sliced bamboo shoots
1 – 8 oz. can straw mushrooms
¼ cup bean sprouts
¼ cup snow peas, sliced
½ cup tomatoes, diced
¼ cup rice noodles, cooked
½ tablespoon sesame oil
½ teaspoon sea salt
½ teaspoon black pepper
Boil the rice noodles. Cool them down and coat with sesame oil. Set aside. Bring chicken-less stock, red curry paste and coconut milk to a boil. Reduce to simmer. Add tomatoes, bamboo shoots, water chestnuts, and straw mushrooms. Season the soup with salt and pepper, and add the fresh lime juice. Place rice noodles, snow peas, and bean sprouts in a bowl. Add in the soup. Serve hot.
Per serving: 122 calories, 2 grams fat, 2 grams protein, 13 grams carbohydrates, 1 gram dietary fiber