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

1. Cut 1/2 of the chilli into 3 pieces, slice the rest thinly

2. Cut white part of 2 of the green onions into long pieces, slice the remaining thinly

3. Cut stems & roots from coriander

4. 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

5. Shred leaves of the broccoli, cut off the stems

6. Trim bok choy & chop coarsely

7. Remove coked chicken & slice thinly or shred

8. Simmer soup 2 min – season to taste

9. Put broccoli & bok choy in 4 bowls

10. Top with chicken

11. Sprinkle with some coriander & mint leaves

12. Pour over very hot soup

13. Top with bean sprouts & sliced chilli

14. Per Serve:

15. 5g fat

16. 1230 Kj

17. 6g carb

18. 52g protein

19. 5g fibre

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