Frank is making us hungry with this warming bowl meal! Make it a soup-er night with his Tom Yum Chicken and Rice Soup! The rice is our shirataki Miracle Rice, which makes this a keto-friendly recipe!
"This is by no means traditional, more of a mashup two soups that I love. Miracle Rice along with the shredded cabbage helps keep me full all day and trust me when I say this soup doen't lack in flavor!!
1 jar tom yum paste
2 lb chicken breast
2 bags Miracle Rice
1 can coconut milk
1 quart chicken bone broth
2 cups cabbage, shredded
1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup scallions
1/2 cup mushrooms, sliced
1/4 cup cilantro, chopped
1 tbsp avocado oil
1. In a large pot, brown off cubed chicken breast along with avocado oil, carrots, and celery.
2. After about 5 minutes, add rinsed Miracle Rice and cook for 2 minutes; then add coconut milk, chicken broth, and tom yum soup paste. Turn the burner to low and place the lid on the pot. Simmer for about 30 minutes, stirring occasionally.
3. Taste for seasoning. Add salt and pepper if desired, and Sambal Oelek if you like it spicy. Then add in mushrooms, cabbage, scallions, and cilantro. Continue cooking for about 5 minutes.
4. Garnish soup with fried garlic, lime, sriracha, and cilantro if desired.
Nutrition: Recipe serves 8. Serving size is about 1.25 cups.
Calories: 255kcal | Carbohydrates: 5g | Protein: 26g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 586mg | Potassium: 708mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1512IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 2mg
Posted in Recipes