Thai Green Curry Chicken Soup

Ingredients:
8-10 cups of water
4 chicken bouillon cubes
170g of celery, angle cut thin
8oz can of sliced water chestnuts
8oz can of bamboo shoots
240g of onions, sliver cut
100g mushrooms
30g of cilantro
15g of finely grated fresh ginger root
1/2 bottle of Thai Green Curry Paste (from Smiths)
S&P to taste
1/4 cup of key lime juice
2 packets of nutrasweet

Per Serving of Soup:
1 large diced fresh tomato (about 130g)
100g of raw chicken

Instructions: Bring water to boil with bouillon. Add the celery, onion, bamboo shoots, cilantro, ginger, and water chestnuts as they are cut. Add the salt and pepper, lime juice, and curry paste, and turn to low heat to season the flavors. Stir in the 2 packets of nutrasweet at the end of cooking. This is the soup...

When it is at soft boil, I put in the raw chicken breast into the soup to cook it. It will absorb some of the curry flavor. When it is cooked, take the chicken out of the soup and chill it. When it is chilled, shed the chicken into strips. Add a little lime juice and S&P to the chicken, and chill until serving.

Serving Instructions:
Ladle the soup out into bowls. (Makes about 4 portions) Then top the hot soup with the cold shredded chicken and fresh diced tomatos.

Calories:
The soup as configured above has 310 calories, which is about 80 per portion. When you add the shredded chicken and tomatos per serving, it is about 120 calories. So the bowl of soup comes in about 200 calories.