Can’t stop eating and always craving for something yummy? Then you and me are just the same. I came up with ‘Trick’ Eating, so I can have something yummy without having to land a double chin soon. Soup Dinners or Liquid food, can be full of flavour and without having to compromise on meal portions or starving yourself, you can have some great meals, with minimum carbohydrates in the evening. (We all know that evening carbs are not good for us!) You can try out my Tom Yam Kai recipe. It has the flavour of ginger, lemongrass, chilli in a flavourful stock with mushrooms and chicken or tofu if you are vegetarian. It is just like drinking water, yet so flavourful, lean with pieces of chicken and veggies for the nutrition bit. You can also have dal or vegetable curry as soup without the rice or roti in the evening.
Lean and Clear Chicken Soup (My Version of Tom Yam Kai)
A lean and clear soup made of chicken and mushrooms, flavored with ginger and lemongrass.
Chicken Wings 2 pieces
Chicken bones 4-5 pieces (leftover carcass or neck pieces)
Ginger1 ½ inch piece, peeled and finely chopped
Lemongrass, stalks only 4-5, chopped
Mushrooms, button 8-9, halved
Dried Red Chili 2-3, chopped
Soya Sauce 2 tablespoons
Salt to taste
Blackpepper, crushed a pinch
Clean and wash the chicken wings and bones under cold running water.
In a heavy bottom saucepan, add in the bones and fill the pan with cold water, an inch above the chicken pieces. Cook on high heat and bring the water to a boil and then strain out the impurities on top of the cooking liquid through a muslin cloth.
Add in the chicken pieces back into the strained stock in a saucepan. Return the saucepan to low heat.
Add in mushrooms, ginger, lemon grass and salt. Allow the soup cooking liquid to simmer for 30 minutes.
Add red chili, soya sauce and black pepper to the soup. Check for seasoning and simmer for 10 more minutes.
Remove the chicken pieces. De-skin the wings and shred the chicken to be used as garnish.
Serve Hot and Garnish with shredded chicken.