There’s nothing like a big bowl of warm, steaming soup when cooler weather starts to roll in.
A reader sent me this recipe link and asked if I could find a way to make it more “hearty”. While it was pretty much clean already, I thought it was an interesting flavor combination, so I gave it a try.
I wasn’t crazy about the final outcome, so I started tinkering around with it a bit. I added a few more spices and ingredients and came up with a mild, tomato-y soup that makes a wonderfully light meal while still filling you up with protein and fiber.
I’m not sure that the final product is truly a Thai flavor, but it was yummy enough to include it here on my blog. So I hope you’ll enjoy it.
YOU MIGHT ALSO ENJOY:
Clean Eating Thai Shrimp And Chickpea Soup
(Makes approximately 16 servings)
- 1 tablespoons olive oil
- 1/2 cup celery, sliced thin
- 1 cup onion, chopped
- 8 cups chicken stock
- 2 (15 ounce) cans light coconut milk
- 1 (15 ounce) can tomato sauce, no sugar added
- 1/4 cup fresh squeezed lime juice (about 3-4 limes)
- 2 (15 ounce) cans chickpeas, drained (or 4 cups if you make them from dry beans)
- 3 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons whole wheat pastry flour (can also use cornstarch or arrowroot powder)
- 2 large tomatoes, chopped
- 8 large crimini mushrooms, sliced
- 1 pound shrimp
- Sauté the onion and celery in a large soup pot until the onions are translucent.
- Put everything, except the shrimp, into the pot and cook until the mushrooms are soft and cooked through.
- When the soup is nearly done, add in the shrimp and cook just long enough to cook them to your liking.
- Allow to cool and serve.