11G CARB PER SERVE
Prep: 15 minutes | Cook: 15 minutes
The CSIRO Low-Carb Diet
Images and recipes from The CSIRO Low-Carb Diet by Associate Professor Grant Brinkworth and Pennie Taylor.
Available now, Macmillan Australia
1 large stalk lemongrass, cut into 6 cm lengths
1 × 5 cm piece ginger, peeled and thinly sliced
1 small fresh red chilli, thinly sliced (optional)
1.5 litres salt-reduced chicken stock
400 g chicken breast fillets, thinly sliced on the diagonal
150 g oyster mushrooms, torn in half if large
2 bunches broccolini, trimmed and
stalks cut into 2 cm lengths
2 baby bok choy, halved lengthways
100 g snow peas, halved on the diagonal
100 ml light coconut-flavoured evaporated milk
1 tablespoon lime juice
3 teaspoons fish sauce
5 kaffir lime leaves, finely shredded
150 g bean sprouts, trimmed
Small handful Thai basil leaves
Small handful coriander leaves
40 g raw unsalted cashews, toasted lime wedges, to serve (optional)
• Combine the lemongrass, ginger, chilli (if using) and stock in a large saucepan and bring to the boil over medium heat. Add the chicken, mushrooms and broccolini stalks and bring back to a simmer. Add the broccolini florets, bok choy, snow peas and evaporated milk and bring to the boil. Remove the pan from the heat and stir in the lime juice, ﬁsh sauce and kaffir lime leaves.
• Place the bean sprouts in four large serving bowls. Ladle the soup evenly into the bowls and scatter over the Thai basil, coriander and cashews.
Serve with lime wedges, if you like.
UNITS PER SERVE
Lean meat, fish, poultry, eggs, tofu 1
Low-carb vegetables 0.5
Mod-carb vegetables 1
Healthy fats 1
A good alternative to light coconut-flavoured evaporated milk is to use 100 ml light evaporated milk with ½ teaspoon natural coconut essence added.