Serves 4, Hands-on time: 13 minutes, Total time: 23 minutes

2 tbsp safflower oil, divided
8 oz boneless pork chops, trimmed of visible fat, cut into 1/2-inch cubes
4 oz mushrooms, sliced (1 cup)
1/2 cup finely chopped red onion
1 lb tomatoes (about 4 medium), diced
2 cups low-sodium chicken broth
1 jalapeno pepper, unseeded and finely chopped
1 cup light coconut milk
1/2 packed cup chopped cilantro leaves
1 tbsp fresh grated ginger
3 stevia packets
1/2 tsp sea salt
1 lime, quartered

Heat 1 tbsp oil in a large saucepan on medium-high. Add pork and cook for 2 minutes or until almost opaque in center, stirring frequently; set aside on a plate.

Cook mushrooms in remaining 1 tbsp oil for 2 minutes, then add onion and cook for 2 minutes more or until mushrooms are soft, stirring occasionally. Return pork and any accumulated juices back to pan. Add tomatoes, broth and jalapeno. Bring to a boil over high heat, then reduce heat to a simmer, cover tightly and cook for 10 minutes. Stir in remaining ingredients, except lime, and cook for 5 minutes. Serve soup with lime wedges on the side to squeeze into soup, as desired.

Nutrients per 1 1/4-cup serving Calories 243, Total Fat 13g (Sat Fat 4g, Mono 6g, Poly 2g), Carbs 14g, Fiber 2g, Sugars 5g, Protein 17g, Sodium 344mg, Cholesterol 32mg

Clean Eating FEBRUARY 2011

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