When I eat out at a Thai restaurant, I usually like to try new things.  My hubby convinced me to try the soup recently and I wasn’t so sure I was going to be happy with that choice.  Well, I was wrong!  It was SOOOOO yummy!  I added some rice to my soup and it became a very filling meal in-and-of-itself!  It was awesome!

I recently ran across a Thai soup recipe that had raving reviews and most of the reviews claimed that it was similar to what they would find in a Thai restaurant.  That was all the convincing I needed to give the recipe a try.  Here is my little version of it and it’s awesome, people!  Beau and I ate this over baked brown rice and fell in love.  That coconut milk mixed with the chili, basil, and ginger flavors left us wanting more!  No worries – I made the whole recipe so we were able to eat leftovers for a couple of days.  Score!

I hope you like this as much (or more) than we did!

Thai Chicken & Coconut Soup
Adapted from sparkspeople.com

24 oz. chicken breast, boneless, skinless, fat removed
1 3/4 cup light coconut milk
2 1/2 cups chicken broth/stock, low sodium
8 slices ginger, fresh, peeled
1 3/4 cup white mushrooms, sliced
1 cup red bell pepper, chopped
1 tablespoon sweet chili sauce
4 green onions, sliced (green part reserved for garnish)
1 lemon
2 tablespoons basil, shredded

Place the chicken breasts in a small saucepan.  Cover completely with cold water and place over moderate heat.  Bring water to 180 degrees (just before the water starts to bubble).  Poach chicken for 15 minutes or until cooked through.

While chicken is poaching, place coconut milk, stock, ginger, mushrooms, red pepper, and white part of green onion into a saucepan over moderate heat.  Bring to a simmer.  Add chili sauce and simmer for 10 minutes.  Once chicken is cooked and cooled slightly, cut into 1 inch cubes.  Add to soup.

Finish soup with basil, fresh-squeezed lemon juice, and salt and pepper to taste.  Garnish with chopped green onion.

Serves 6.

Nutritional Information (Per Serving = 1 Heaping Cup)
Calories:  175
Protein:  24.6g
Carbs:  6.7g
Fat:  5.2g (4.1g = Sat.)
Fiber:  1.3g
Sugars:  3.6g

I’ve been on the hunt for this recipe for a loooooong time!  I ordered something similar to this at the Cheesecake Factory and absolutely fell in love with the dish.  I had hoped to recreate it at home, but with less calories.  Folks, I think I’ve succeeded.

Now, just as I’ve warned in previous posts about the heat in chipotle chile peppers, this recipe is NO exception.  PLEASE . . . go less on the heat because you can always add more, right???  Because I love spice, I kind of went crazy here and doubled . . .yes, doubled what the recipe called for.  Beau and I could eat it, but our lips were on fire!  So, maybe follow the directions or even half what’s here if you’re planning to serve children.

That being said . . . we LOVED the creaminess and flavor that was punched into this dish.  This dish is completely opposite than boring.  A version like this still remains one of my favorite meals at the Cheesecake Factory (I know . . . how in the world do you choose a favorite dish at that place!?!?).  It is CRAZY good!

The original recipe uses Alfredo Sauce.  That’s a TOTAL calorie and fat killer.  So, I used Roco’s technique for Alfredo using Greek yogurt and it worked like a champ.  It made this dish so stinkin’ creamy that I was afraid to count the calories for fear that I wouldn’t be able to share it with you.  But, guess what!  I can because the calorie count is pretty darn perfect per serving!  Whooooohoooo!!!

Give this whirl.  Just be careful to add the level of heat you and your loved ones will be able to enjoy and tolerate.

Chipotle Chicken Pasta

1 tsp. extra virgin olive oil
1 lb. chicken breast, cut in bite-sized pieces
1 tablespoon taco seasoning
1 red bell pepper, sliced
3 garlic coves, minced
1 ½ teaspoons cornstarch
1/2 cup low-fat, low sodium chicken broth
1 chipotle pepper in adobo sauce, seeds removed and minced
1 teaspoon of adobo sauce
1/4 cup light cream cheese
1/2 cup nonfat Greek yogurt, such as Fage Total
1 cup whole wheat pasta (dry) – I used elbows
1 tablespoon cilantro, chopped
1/4 cup parmesan cheese, optional

Cook pasta according to directions.

Meanwhile, heat oil in a large sauté pan over medium heat.  Add cubed chicken and taco seasoning.  Once chicken has almost cooked through, add garlic and red peppers; cook until tender.  Meanwhile, combine the cornstarch and chicken broth in a small bowl and whisk until smooth.  Pour the cornstarch mixture, chipotle sauce/pepper, and cream cheese into the sauté pan, bring the sauce to a simmer, stirring occasionally.  Remove the sauté pan from the heat and stir in yogurt until the sauce is smooth.

Combine cooked pasta with sauce; stir to coat.  Portion between 4 plates and garnish each with cilantro and parmesan cheese, if using.

Serves 4.

Nutritional Information (Per Serving = 1/4 of Recipe)
Calories:  234.8
Protein:  29.4g
Carbs:  19.3g
Fat:  4.6g
Fiber:  2.2g
Sugars:  3.6g

Here’s another easy and quick AND tasty weeknight dinner option.  It comes together quickly and tastes great.  I love those chipotle chiles in adobo sauce!  They leave a nice smokey and spicy flavor behind everything they become a part of.  I also love this chicken mixture atop a toasted corn tortilla.  This crispy tostada has it all . . . flavor, texture, and a fabulous calorie count.

You must be warned . . . the chipotle chile is a hot pepper.  It leaves a good amount of heat.  If you prefer mild heat, then cut the pepper and sauce in half (and consider taking out the seeds of the pepper).  I thought the heat on this was just right, but I love a little extra heat.

Chipotle Chicken Tostadas
Adapted from Cooking Light

1 (7-ounce) can chipotle chiles in adobo sauce
2 teaspoons olive oil, divided
12 ounces chicken cutlets, thinly sliced
1 cup vertically sliced onion
1 cup red bell pepper strips
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
8 corn tortillas (such as Mission Thins)
cooking spray

Preheat oven to 275 degrees.  While oven is heating take corn tortillas and lightly spray each side of the tortillas with cooking spray.  Place tortillas on a jelly roll pan, trying not to overlap.  Place tortillas in heated oven.  Cook for approximately 10-12 minutes, or until tortillas start to brown.   Remove from oven and set aside.

Meanwhile, remove 1 chile and 1 tablespoon adobo sauce from can; mince chile.  Set chile and sauce aside.  Reserve remaining chiles and sauce for another use.

Heat 1 teaspoon oil in a large cast-iron skillet over medium-high heat.  Add chicken; sauté 4 minutes or until done.  Remove chicken from pan.  Heat remaining 1 teaspoon oil in pan over medium-high heat.  Add onion, bell pepper, garlic, and thyme; sauté 4 minutes.  Stir in chile and adobo sauce; cook 30 seconds.  Add chicken and salt; cook 1 minute, stirring frequently.  Remove from heat.  Add cheese, stirring until cheese melts.  Divide mixture evenly among toasted corn tortillas.

Serves 4.

Nutritional Information (Per Serving = 2 Tostadas)
Calories:  243
Protein:  24g
Carbs:  21.7g
Fat:  7.6g (2.4g)
Fiber:  3.2g
Sugars:  3.3g