Low Protein Sweet Corn and Coconut Soup

This recipe contains .61 mg/g of Phenylalanine.

I felt like the one thing missing from most PKU recipes on Pinterest is the amount of Phe in them so the recipes on here will have the Phe content listed.  When we are deciding what to make for Laurel, we are so much more likely to make something out of one of our low protein cookbooks because the Phe is listed.

Let’s face it, everyone is super busy and the last thing you want to be doing with the few minutes or hours you have with your kid is a ton of weighing and math.

Going forward I will list both the measurements and weights on the ingredients (we threw away the post-it...oops!).

Ingredients

• 1 Tbs coconut oil
• 1 onion
• 2 cloves garlic
• 2 medium sweet potatoes
• 1 chopped red pepper
• 1 cup frozen corn
• 2 cups unsweetened coconut milk
• Chopped basil or cilantro (if desired, not included in listed phe)

Cooking with coconut oil is amazing because of the smell alone.

Instructions

• Melt coconut oil in large pot over medium heat.  Add onion and garlic.  Cook for 5 minutes.
• Add red pepper and sweet potatoes and cook for 15 minutes.
• Add corn and cook for 5 minutes.
• Add coconut milk, place lid on pot, turn heat to low, and simmer 10-15 minutes.