Lemon Ginger Veggie Soup

2 Cloves Garlic Minced
1 tsp Extra Virgin Olive Oil
1 Large Onion Chopped - I used red for color, but any would do
8 Cups Low Sodium Chicken Broth (two 32 oz cartons)
25 grams Fresh Ginger Root Minced
1 Tablespoon Lemongrass Paste - fresh lemon grass would be better, but my stores don't sell it
1 tbsp Lime Juice
1 tbsp Fish Sauce
4 cooked Chicken Thigh bone and skin removed and shredded
100 grams Carrots cut into Julienne Strips
475 grams Napa Cabbage you can substitute purple or green cabbage

The soup by itself is low calorie.

You can treat yourself and add glass noodles (Chinese Vermicelli,) but be careful of the carbs and calories it adds.

1. Sauté minced garlic cloves until slightly brown
2. Add onions and cook until translucent
3. Add chicken broth, ginger root, lemongrass paste, lime juice, fish sauce and shredded chicken.
4. Simmer for 5 minutes
5. Add carrots and Napa cabbage. You can also substitute purple or green cabbage. I like my veggies crunchy. If you prefer softer veggies add them with the chicken broth.
6. Simmer for 5 minutes.
7. Serve warm.

If you want to make glass noodle soup, you can add Chinese Vermicelli (bean thread noodles) to the broth. To cook bean thread noodles:
1. Warm water on the stove, but don’t let it get so hot it boils.
2. Soak bean thread noodles in warm water for 10 to 15 minutes.
3. Drain the noodles.
4. Use a pair of tongs and kitchen shears to cut the noodles into bite size pieces
5. If you don’t soak the bean thread noodles beforehand, you will either be unable to cook the noodles evenly, or the noodles will absorb all the liquid and soup.

Unfortunately adding the noodles adds a lot of carbs! ½ cup of cooked noodles adds about 100 calories which is all carbs.

Serving Size: makes eight 1.5 cup servings