You might not accept that you could lose weight while on a diet which includes kaeng som kai wan but it is feasible. It is crucial to not eat kaeng som kai wan or other high calorie poultry every day but in moderation.

This is what I do, I allow myself moderately high calorie food one day per week. I eat a low calorie diet 6 days a week, say 1500 to 1600 calories each day, and then one day, I eat what I please – without going crazy of course.

I have been sticking to this diet for the last month and it has enabled me to lose 5 kilos. I have not accelerated my exercise routine or taken any vitamins or diet drinks. I have only been aware of what I eat 6 days per week and then eat whatever I like one day per week.

I also think it makes things easier if you have professional support when on a weight loss program and for that I signed up with the Biggest Loser club. They have many tools to show you how to monitor your progress and achieve your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat thai food. I never imagined|thought|believed I could lose 5 kilos while eating thai meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some thai food, I suggest|advise|propose you make kaeng som kai wan which is one of my favourite|most admired|most adored|best loved thai recipes.

Kaeng Som Kai Wan (Sweet and Sour Chicken Soup)

Posted by WingsFan91 at recipegoldmine.com 11/14/2001 7:09 pm

This is a variant of kaeng som, which is a popular fish soup that is quite common in Thailand. Keang som is quite sour, and this dish has been given a degree of sweetness in keeping with making it from chicken.

If you can’t find krachai (lesser ginger) then use ordinary ginger.

About 1 1/2 pound chicken, skinned, filleted,
    and cut into bite-size pieces.
4 cups chicken stock
3 tablespoons sesame oil
1 tablespoon ginger, freshly ground
3 tablespoons chopped garlic
3 tablespoons chopped shallots
3 tablespoons krachai (lesser ginger), thinly sliced
3 tablespoons mixed red and green prik chi fa (jalapenos), thinly sliced or julienned
1 teaspoon kapi (shrimp paste)
1/4 cup fish sauce
1/4 cup tamarind juice
1 to 2 tablespoons palm sugar (to taste)
2 cups very coarsely chopped green vegetables
1 cup pineapple chunks (preferably fresh, not tinned)

Prepare the chicken and then add three tablespoons of sesame oil and one tablespoon of freshly ground ginger, mix, and leave to marinade or one hour.

Heat a wok, and then stir fry the chicken in the marinade until it just starts to change color.

Heat the stock to simmering point, and add all the ingredients except the chicken and pineapple, and return it to the boil.

Add the chicken, and the marinade and simmer until the chicken is cooked through. Add the pineapple, bring to the boil and then serve.

This dish can be eaten as a soup course, but as I have remarked before in Thailand soups are normally eaten with the other dishes of the dinner, rather than before them. Therefore you should use a slotted spoon to remove the chicken and serve it in individual bowls to the diners, the soup liquor is then placed in a large serving bowl, from where they can help themselves (you can use a fire pot or fondue cooker to keep it hot if you wish).

note that this can also be prepared as a stir fry still dish (whence it becomes pad som kai wan) by simply omitting the chicken stock. (If it is a little dry, then add a couple of tablespoons of stock to the wok.)

Special thanks to – Muoi Khuntilanont.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.