Look for fat-free coconut milk and curry powder in the ethnic-foods section of your supermarket. Cilantro can be found in the herbs section of the produce department.

Curried Thai Sweet Potato and Chicken Soup

Sweet potatoes, peeled and cut into 1/2-inch chunks (Women: 8 ounces/Men: 12 ounces) 2 cups low-sodium chicken or vegetable broth 1 teaspoon canola or vegetable oil 1/2 medium onion, chopped 1 (1-inch) piece fresh ginger, peeled and minced (optional) 2 teaspoons Thai curry powder 4 tablespoons canned fat-free unsweetened coconut milk 2 tablespoons lemon juice Cooked chicken breast, shredded (Women: 2 ounces/Men: 4 ounces) Ground black pepper 1 sprig fresh cilantro or 1 teaspoon dried coriander

In a large soup pot over medium heat, simmer the sweet potatoes in the broth for 15 minutes until tender.
Heat the oil in a skillet over low-medium heat and sauté the onion and ginger (if desired) until soft, about 4 minutes. Stir in the curry powder.
Add the curry-onion mixture to the sweet potatoes and broth in the soup pot.
Add the coconut milk, lemon juice, and chicken and heat until the soup is just about to boil, approximately 2 minutes.
Season with pepper to taste.
Pour the soup into a bowl and garnish with cilantro.

Makes 1 serving.

Note: Do not use canned sweet potatoes in syrup. To save time, try frozen skinned sweet potatoes instead.

Serving Suggestion: Serve with steamed spinach.

Per serving (women): 435 calories, 20 g protein, 76 g carbohydrates, 6 g total fat, 10 g dietary fiber, 259 mg sodium

Per serving (men): 699 calories, 52 g protein, 104 g carbohydrates, 8 g total fat, 14 g dietary fiber, 370 mg sodium

Reprinted from: The Serotonin Power Diet: Use Your Brain's Natural Chemistry to Cut Cravings, Curb Emotional Overeating, and Lose Weight by Judith J. Wurtman and Nina Frusztajer Marquis © 2006 Judith J. Wurtman and Nina Frusztajer Marquis. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling at (800) 848-4735.