Tom ka gai (Thai Coconut Soup)

Ingredients:

• 2 Cups of cooked chicken cut into bite sized pieces (about 3 breasts)
• 2 Tbsp. olive oil
• 1 onion, chopped
• 3 cloves of fresh garlic, minced
• 1 inch of fresh chopped ginger (or 1/2 tsp ground)
• 1 tsp curry paste (available at most grocery stores or specialty markets)--comes in 3 colors, go for the yellow if you want mild spice, green for medium and red if you've got superhero taste buds
• 3 Cups chicken broth
• 1 can coconut milk
• 1 1/2 Tbsp sugar
• 1 tsp fish sauce (available at international food stores)
• 1- 2 Cups Vegetables of your choice (I like red bell peppers, whole mushrooms, potatoes, carrots, and spinach)
• 1-1 1/2 C plain yogurt, depending on taste
• garnish with fresh cilantro (optional)

In a pot, saute the chopped onion in the olive oil until transparent. Add garlic, ginger and curry paste and firm vegetables (carrots). Saute on medium heat until blended and vegetables are tender. Add the chicken broth, coconut milk, sugar and fish sauce. Stir to combine. Add the chicken, remaining vegetables. Simmer for about 15 minutes or until vegetables are to your desired tenderness. Remove from heat. Just before serving, add the plain yogurt. Stir to combine. Garnish and serve with rice or egg noodles. Serves 6.

363 calories (not including rice or noodles), 23.9 g fat (15.8 saturated), 2.8 fiber