Thai Inspired Coconut Soup

It has been forever since my last blog post…between training, studying, starting a business, and working full time at the restaurant, life has been busy busy busy! But that's ok, because I'm getting stuff done. Almost done with my final exam for fitness nutrition...just in time for the holiday madness at work, and training harder than ever. We started bulking last month, and man has my body loved it.  More carbs = happy Rachel.  

It's no surprise that the weather in Southern California has been rather odd the last couple years...unseasonably warm in the winter, and real hot in the summer.  But…it's FINALLY cooling down a bit.  Starting to actually feel like fall now.  And since it's getting a bit cool at night now, all I want is soup.  Pho is one of our favorites, and we have been going to this little tiny Thai place down the street…where I am obsessed with the coconut soup.  Totally fattening, but so worth it.  But sadly, can't eat it every night…even while on the bulk.  So I decided to try to make some at home, a lighter and healthier version…SO FREAKIN GOOD.  Sure it's not as creamy as the real thing, but it is good enough for me. 

THAI INSPIRED COCONUT SOUP

8 cups low sodium chicken broth
1 can LIGHT coconut milk
1 box brown rice noodles (I prefer the thicker pad thai noodles)
1 pound peeled shrimp
1 stalk ginger, peeled roughly chopped
12 kaffir lime leaves
2 cups shredded red cabbage
1 can waterchest nuts, drained
15 baby bok choy
juice from 1 lime
salt and pepper to taste
1/4 tsp red curry paste (optional if you want it spicy)

1. Pour the chicken broth into a large pot and bring to a boil for about 5 minutes to reduce down.  
2.  In a separate pot, cook the box of brown rice noodles for about 3 minutes so they are al dente.  Strain and run under cold water.  Put aside on a plate for later use.
3.  Once the chicken broth is reduced, add the chopped ginger and the kaffir lime leaves. NOTE: tear the leaves down the middle to bring out the fragrance. Reduce heat to low, and simmer for 15 minutes.  After 15 minutes, pour soup through a strainer, and into another large pot.  
4.  Put pot back on medium heat, and stir in the can of light coconut milk and red curry paste. Add the shrimp, red cabbage, bok choy, waterchest nuts, and brown rice noodles. Wait until shrimp cooks in the broth. Add the juice from 1 lime, and some salt to taste. 
5.  Pour into a soup bowl and enjoy.