Thai Hot and Sour Soup
This Asian favorite is infused with immune enhancing ginger and lime. Ginger kicks in a touch of heat that also helps with recovery from workouts. A recent study performed by the University of Georgia, published in The Journal of Pain, found that daily supplementation with ginger reduced exercise induced muscle pain by 25%. So keep flexing those muscles!
Feature Super Food: Ginger
Prep. Time: 10 min. | Cook Time: 10 min. |Total Time: 20 min. | Servings: 4 |Serving Size: 2 cups
Free From: Gluten, Dairy, Soy
Ingredients:
- 4 ¼ cups vegetable broth (low sodium, gluten free), divided
- 1 ½ Tbsp. Thai red curry paste (i.e. Thai Kitchen)
- 2 tsp. lime zest
- 3 Tbsp. ginger, minced
- 3 Tbsp. lime juice, freshly squeezed
- 1 tsp. sea salt
- 1 tsp. agave or honey
- 2 Tbsp. flour (gluten free i.e. quinoa)
- 1 cup shitake mushrooms, stemmed, sliced thin
- 4 cups Napa cabbage, cut crosswise into 1/8 –inch-thick slices
- ¼ cup each: cilantro, green onions, chopped
- 1 tsp. red chilies, sliced thinly (optional)
Directions:
- Add ¼ cup of the vegetable broth to a large stockpot over medium heat. Add the curry paste, stirring for about 1-2 minutes. Stir in remaining vegetable broth, lime zest and ginger. Bring to a boil, reduce heat to medium and simmer for 5 minutes.
- Combine lime juice, salt, agave and flour in a small bowl, whisking until blended well.
- Add mushrooms, cabbage and lime juice mixture, briefly cooking until just wilted, about 30 seconds. Ladle soup into bowls, sprinkle with cilantro, onions and chilies if desired.
Nutritional Facts:
Calories 163 | Total Fat 3.9 g | Saturated Fat 0.6 g | Monounsaturated Fat 1.8 g | Polyunsaturated Fat 1.8 g | Cholesterol 132.8 mg | Sodium 498 mg | Potassium 640.6 mg | Total Carbohydrate 8.8 g | Natural Sugar 9.2 g | Dietary Fiber 3.2 g | Protein 20.9 g | *Vitamin C 32 % | * Vitamin A 18 % | * Calcium 8 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
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