Tag Archives: ginger

Thai Coconut Soup Bring the Flavor

Photo: Thai Coconut Soup

This week’s “Meatless Monday” recipe isn’t entirely without “meat,” but as I understand it, seafood isn’t included in the ban. I’m using shrimp in this tasty and slightly-spiced soup, but if you’re vegetarian or don’t want to eat seafood, then you can leave it out or replace it with cubes of firm tofu.

The base recipe came from the Atkins web site; however, I added more to it to make it a heartier soup. While it is delicious, it isn’t completely filling, so maybe you can add a salad and/or a low carb roll or even make a grilled cheese sandwich to accompany. Although the recipe makes six one-cup servings, it is low enough in carbs that you can make four servings and gain another half cup of yum. You can also increase the amount of shrimp in it.

Thai Coconut Soup

3 cups Chicken Broth
13.5-ounce can Unsweetened Coconut Milk
1 piece fresh Ginger, 1-inch, peeled and cut into 1/8-inch slices
1/2 cup Spinach or Bok Choy, chopped
2 tablespoons Fish Sauce or Worcestershire Sauce
1 Jalapeño Pepper, finely chopped
1 tablespoon grated Lime Zest
1 teaspoon Sugar Substitute
1/2 pound medium Shrimp, peeled and deveined
4 ounces Mushrooms, cut into 1/4-inch slices
1/2 cup Daikon Radish, cubed
2 Green Onions, thinly sliced
1/4 cup chopped fresh Cilantro (optional)
1 tablespoon fresh Lime Juice

Peel and chop or slice all the vegetables before you begin to cook. Cut the daikon into  small cubes so it will cook quicker.

In an eight cup pot, add the chicken broth, coconut milk, ginger, jalapeño, fish or Worcester Sauce, lime zest, and sugar substitute. Cook on medium heat until it comes to a boil, stirring a few times, then reduce the heat to low, partly cover the top, and continue to simmer for 10 minutes. Remove the ginger slices and discard. Add the daikon and cook another 10 minutes to soften the daikon.

Add shrimp, mushrooms, and bok choy or spinach, Stir well and cook until shrimp are cooked, about four minutes. Stir in the green onions, cilantro if using, and the lime juice.

Spoon into bowls and enjoy.

Nutrition Information

Nutrition Info: Thai Coconut Soup with Shrimp

Nutrition Info for Thai Coconut Soup


Tastes of the Season: Honey Ginger Pancakes

Looking for a special breakfast meal this holiday season? How about something with a yummy honey flavor along with the seasonings of gingerbread? I came up with this recipe and just loved it. It’s not the lowest carb’d breakfast you can serve, but it is still about 8 net carbs and is really filling. Add a couple of slices of bacon or sausage and it will last you until dinner.

Honey Ginger Pancakes with Pecan Sauce

2 tablespoons Ricotta Cheese, whole milk
2 tablespoons Coconut or Vegetable Oil
1 teaspoon Cinnamon, ground
1/2 teaspoon Cloves, ground
2 teaspoons Ginger, ground
1/2 teaspoon Nutmeg, ground
1 teaspoon Ginger paste
1 teaspoon Ginger, Crystallized, chopped (optional)
1 tablespoon Sugar Substitute
2 tablespoons Sugar–free Honey
2 large Eggs
1/4 cup Bakesquick or Carbquick Mix or other Low Carb Flour
2 tablespoons Vanilla Whey Protein Powder
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda

Honey Ginger Pecan Sauce

1/4 cup Butter
2 tablespoons Sugar Free Honey
1 teaspoon Ground Ginger
1/2 teaspoon Ginger paste
1/2 teaspoon Cinnamon (optional)
1/2 cup Pecan pieces

In a medium bowl, add ricotta cheese, oil, and eggs and beat together with a whisk or a rubber spatula. (I use the small end of my double-sided spatula for this.) Add the seasonings — cinnamon, cloves, ginger, nutmeg and ginger paste– and add the sugar substitute and sugar-free honey. Hold on to the ginger crystals for now. Mix it into the egg mixture well.

In a small bowl, add the low carb flour of choice, the vanilla whey powder, baking powder and baking soda and mix together. Add to the egg mixture and stir until fully mixed in. The batter should be thick, but easy to spread in the pan. Chop the candied ginger into little bits and stir into the batter. If the batter is too thick, thin with a little water.

Heat a non-stick skillet or griddle until a drop of water skittles across it. Lower to a medium high head and spoon two heaping tablespoons of the batter into the skillet. Spread to form about a 4 to 5 inch pancake. If there is room, add a second pan cake. Cover and cook for about 3 to 4 minutes until the top no longer looks wet and the spatula slides easily under the cake. Flip and cook for another 2 minutes until browned on the bottom.

Remove to a warm plate and keep warm in a low oven while you prepare the rest of the cakes.

Look at how thick these pancakes are!

For the Ginger Pecan Sauce:
In a non-stick pan, melt the butter. Add the ground ginger, ginger paste, and cinnamon and mix well. Stir in the chopped pecans and honey and toast for a couple of minutes. Be careful not to burn them. Pour over the pancakes and serve.

Makes 2 servings of 2 pancakes each.

Pancakes only:
Nutrition information per serving:
Calories: 286.7 Fat: 21.5 g Net Carbs: 6.1 g Protein: 15.6 g

Sauce Only:
Nutrition information per serving:
Calories: 418 Fat: 44.9 g Net Carbs: 1.9 g Protein: 3.0 g

Note: Want to cut the calories some? Just use sugar-free maple syrup in place of the Ginger Pecan Sauce or use 1/4 cup of pecan pieces instead of 1/2 cup. That will lower the calories by 100 per serving. Or only eat one pancake and 1/4 of the sauce.