Categories: Low carb, chicken, soup
Ingredients
- 800g chicken breast
- 1 long green chilli
- 1 bunch fresh coriander
- 2L (8c) salt reduced chicken stock (or homemade!)
- 2cm sliced fresh ginger
- 2 cloves garlic, halved
- 1 bunch Chinese broccoli
- 1 bunch baby bok choy
- 1/2 bunch mint leaves
- 1c (80g) bean sprouts
Directions
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Cut 1/2 of the chilli into 3 pieces, slice the rest thinly
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Cut white part of 2 of the green onions into long pieces, slice the remaining thinly
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Cut stems & roots from coriander
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Put chicken in large pot, cover with stock & simmer for 15 in with ginger, garlic, chilli pieces, white parts of onion & stems/roots of coriander
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Shred leaves of the broccoli, cut off the stems
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Trim bok choy & chop coarsely
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Remove coked chicken & slice thinly or shred
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Simmer soup 2 min – season to taste
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Put broccoli & bok choy in 4 bowls
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Top with chicken
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Sprinkle with some coriander & mint leaves
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Pour over very hot soup
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Top with bean sprouts & sliced chilli
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Per Serve:
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5g fat
-
1230 Kj
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6g carb
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52g protein
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5g fibre