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

To garnish

  • 1 tablespoon fresh cilantro
  • 2 teaspoons shredded fresh mint leaves
  1. In a small food processor, blend together the shallots, 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 paste 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 calories, protein 42.4g, fat 11.9g, saturated fat 3.2g, carbohydrate 16.8, toatal sugars 9.8g, fiber 2.5g, salt 1.97g, sodium 778mg

– from the book, “The Essential Diabetes Cookbook, Good Healthy Eating from Around the World,” by Antony Worrall Thompson with Louise Blair BSc.

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