• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Advertise
  • Issues
  • About
  • Competitions
  • Calendar
  • Contact Us
  • Facebook
  • Instagram
  • Twitter
  • Linkedin

DUO Magazine

Go to Category
  • HOME
  • Style
  • Health
  • Home + Travel
  • Community
  • Business
  • Arts + Events
  • Food + Drink
  • Seen
Home|Food + Drink|RECIPE: Thai Chicken Soup with Greens

Food + Drink

RECIPE: Thai Chicken Soup with Greens

11G CARB PER SERVE

Serves 4

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
RRP $34.99


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


NOTE

A good alternative to light coconut-flavoured evaporated milk  is to use 100 ml light evaporated milk with ½ teaspoon natural coconut essence added.

May 10, 2017
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
Email this to someone
email

Primary Sidebar

logo
Finally, a women's lifestyle magazine that covers all of North Queensland. Now in its thirteenth year, DUO is the elegant bi-monthly publication that features exclusive and insightful interviews with the amazing women of our region as well as the latest in home design, style and fashion, dining and recipes, travel and the arts.
  • Facebook
  • Instagram
  • Twitter
  • Linkedin

Read It

Newsletter

  • This field is for validation purposes and should be left unchanged.
© 2022 DUO Magazine
  • Disclaimer
  • Privacy Policy
Web Design by iCreate