Hawaiian Star Soup (Hoku Soup)
| Prep Time: |
20 minutes |
| Cook Time: |
40 minutes |
| Serves: |
6 |
| Serving Size: |
1 ½ cups |
| Per Serving: |
220 calories, 4g fat, 18g carbs, 28g protein,3g fiber, 520mg sodium, 65mg chol |
Hoku is Hawaiian for star, and because so many events in Hawaii are held outside in the evenings, this soup was created to complement the vast variety of other foods shared at potluck events.
Of course any small pasta can be substituted, along with any meat, poultry, fish or tofu.
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet)
Leave off the garnish & DO NOT ADD SEASONINGS AFTER COOKING.
Ingredients:
| 3 Tbsp cornstarch |
1 tsp cayenne pepper, ground |
| 4 14-oz cans reduced-sodium chicken broth |
½ tsp chili paste |
| 2 ribs celery, thinly sliced |
¼ cup chopped fresh parsley |
| 3 medium carrots, peeled & thinly sliced |
1 pound cooked chicken, diced |
| 2 Tbsp grated fresh ginger root |
½ cup uncooked star pasta |
| ¼ cup reduced-sodium soy sauce |
black pepper, optional, to taste |
Cooking Instructions:
| 1. |
Dissolve the cornstarch in ½ cup cold water in a large stock pot. Add the broth, celery, carrots, ginger, soy sauce, cayenne, chili paste, and 2 cups water. |
| 2. |
Simmer 30 minutes. Add the parsley, chicken, and pasta; bring the soup to a boil. Cook the pasta as directed on the package and add it to the soup. |
| 3. |
Garnish the soup with the green onions. Adjust the spiciness with black pepper or more cayenne, if desired. |
Recipe from: The American Dietetic Association’s “Cooking Healthy Across America” 2005
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