Tom Yum Soup with Tilapia

So... my New Year's Resolution is to create one recipe every two weeks that both Scotty and I will eat.  We LOVE Tom Yum Soup - well, any Thai food is okay with us.  This week I decided to try Tom Yum (with Tilapia).  I will probably have to make it with chicken for Scotty, but since I am the only one eating it - I'm makin' it with fish!

I must apologize... the pictures don't make it look that good - but it is SOOOO yummy!!!  I swear!  I even think it would pass the "boy test".  One thing to remember - DO NOT try to eat the lemon grass AND cut it up in BIG chunks so that you can remove it easily.  I hope you like it as much as me :).

Oh, yeah, I used barley.  I know, I know - super weird.  BUT I needed to up the calories and I need to use up all my barley before I graduate in 13 weeks - yes I'm counting.  

Yields roughly 10 servings at about 1 ¼ cup each

Nutrition Information:  112 calories, 12g carbs, 2g fat, 14g protein, 23mg Cholesterol, 409mg Sodium, 3g sugar, 3g fiber

Ingredients:

• 1 container Pacific – Organic Tom Yum Soup Base (80 calories total)
• 4 cups water
• 1 lime - juiced
• 1 teaspoon coconut oil
• 3 tablespoon fish sauce
• 8 ounces (½ pound) Mushrooms
• ½ cup Cookwell & Company Green Chile Stew (45 calories total)
• 1 jalapeno pepper
• 1 cup cilantro
• 1 cup carrots
• 1 container Polar Bean Sprouts (30 calories total)
• 1/3 cup pearled barley (raw)
• 3 cups Bok Choy
• 14.5 ounces tilapia
• ¾ of a red bell pepper
• Lemon grass shoot – for flavor (cut in large pieces so you can remove them easily when done)
• A few chunks fresh ginger – for flavor
• 1 tablespoon Thai curry paste (10 calories total)
• Garlic Salt
• Coriander

Directions: 

1. Chop all vegetables up.
2. Place carrots, mushrooms, jalapeno, red bell pepper, ginger, and coconut oil in pot and sauté.
3. Add cubed tilapia to pot and slightly cook outsides.
4. Fill pot with liquids and add raw pearled barley, ginger, limejuice, and lemon grass (cut in very large pieces).
5. Bring to boil.
6. Add remaining ingredients and stir.
7. Turn stove off, cover and let sit for 20 minutes or until ready to serve.
8. Once cooled, store.
9. Can freeze up to two weeks.