Diabetic-Quick Sweet-and-Sour Chicken Soup

[JJ Judkins]

Diabetic-Quick Sweet-and-Sour Chicken Soup

Whenever I was sick, my mother would give me a bowl of chicken
soup to warm
me up and make me feel better. This soup has all the benefits,
but loads
more flavor.
Serves 4

3 shallots, chopped
1 teaspoon crushed black peppercorns
5 garlic cloves, finely chopped
1 tablespoon shrimp paste (balchan)
1 tablespoon sunflower oil
1 1/2 quarts chicken stock
1 tablespoon chopped fresh ginger
1 hot fresh chile, seeded and finely sliced
1/2 cup tamarind juice (use I part tamarind paste to 3 parts
water)
1 unripe papaya, cut into matchsticks
l lb cooked chicken, thinly shredded a handful of baby spinach
leaves
1 tablespoon honey
juice of 1 lime
1 tablespoon fish sauce (nam pla)
4 scallions, finely chopped

To garnish
I tablespoon fresh cilantro
2 teaspoons shredded fresh mint leaves
Tip Shrimp paste (balchan) and fish sauce (nam pla) are usually
available in
Asian food stores.

1 In a small food processor, blend together the shallots,
peppercorns,
garlic, and shrimp paste.

2 Heat the oil in a large pan over medium heat, then cook the
shallot paste
for 1 minute. Add the chicken stock and bring to a boil. Add the
ginger,
chile, and tamarind juice and cook for 3 minutes.

3 Fold in the papaya, chicken, spinach, honey, lime juice, fish
sauce, and
scallions. Heat for 2 minutes to warm through. Garnish with
cilantro and
mint leaves.

Amount per portion
Energy 339 cals, Protein 42.4g, Fat 1.9g, Saturated fat 3.2g,
Carbohydrate
I6.8g, Total sugars 9.8g, Fiber 2.5g, Salt 1.97g, Sodium 778mg

The Essential Diabetes Cookbook