Coconut Curry Chicken Soup

I was feeling a little under the weather today with a bit of a cold coming on.  It was also raining and a PERFECT day for a spicy soup.  My favorite soup is Coconut Chicken Curry soup but its always packed full of calories, sugar and chemical additives.  I decided to give it a go! I will definitely be making this again!  Now only if my husband loved curry as much as I do!

Coconut Chicken Curry Soup                        

1 tablespoon coconut oil                               

1/4 cup thinly sliced shallots                               

2.5 teaspoons red curry paste                               

3 teaspoons curry powder

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

2 garlic cloves, minced

6 cups low-sodium chicken broth

3 cups fresh spinach leaves                               
1/2 pound snow peas, trimmed and cut in half crosswise       
1 (13.5-ounce) can light coconut milk                               

2 1/2 cups shredded cooked chicken breast (about 1 pound)   

1/2 C. chopped green onions

1 Tbsp Powder Stevia (truvia)
2 Tbsp Fish Sauce
1/4 tsp red pepper flakes
1/2 tsp himilayan salt
1/2 cup chopped fresh cilantro (optional)             

Directions:

Heat coconut oil in pan over medium-high heat.
Add shallots and the next 5 ingredients (through garlic) to pot; sauté 1 minute, stirring constantly. Add chicken broth to pot, and bring to a boil.

Add coconut milk to pan; reduce heat, and simmer 5 minutes.

Add chicken, onions, stevia, and fish sauce to pot; cook for 2 minutes.

Stir in cilantro and chiles. Serve with lime wedges.

1 cup serving:

150 calories
3.5g fat

15g protein

15g carb

 *21 Day Fix------fill you green container with soup and count as 1 red and 1 yellow container**