I'm a BIG fan of Thai food, but often find them to be full of onions and of course heavy on the carbs.
I wanted to make a recipe that was healthy, easy and filling, without loosing that classic Thai flavour. This low FODMAP/low carb variation sure fits the bill.
The delicious coconut milk adds the fat that fills you up, and skipping carbs from rice and noodles the spiralled carrot and zucchini 'zoodles' bulk up the soup and add fibre and vitamins.
Starting this one the night or day before by marinating the chicken will add incredible flavour to the dish (and makes cooking it on the night that much quicker!) I like to dice up and marinate the chicken before I head off to work in the morning, then finish off the dish for quick stove-to-table meal that night.
2 chicken breasts
1 stick lemongrass
2 shallots (green part only)
1 red chilli
1 knob of ginger
1 tsp garlic oil
1 Tab coconut oil
2 cups chicken stock
275mL coconut milk
2 carrots
2 zucchinis
Juice of 1 lime
1/2 cup basil leaves
Serves 2-3
Dice chicken breasts into cubes. Bruise lemongrass with back of knife, remove outer layers, slice as finely as you can. Slice shallots and red chilli (for a mild soup remove all seeds). Grate one knob of ginger then with the garlic oil add all ingredients to the raw chicken, combine well. Cover and refrigerate for at least 2 hours, or overnight.
Heat coconut oil in frypan and brown chicken. While chicken is browning add coconut milk to a saucepan and bring to the boil, reduce heat and simmer for 5-10min to reduce down slightly.
Using a spiralizer or vegetable peeler create zoodles of the zucchinis and carrots*. Using kitchen scissors chop the zoodles in half once spiralled so they aren't too long and stringy in the soup.
Once the coconut milk has reduced slightly add the chicken, chicken stock and zoodles. Juice the lime and tear up basil leaves and add to the pot.
Once well combined ladle the soup into bowls and serve immediately.
*Note the larger the carrots (in width) the better zoodles will turn out.
x K
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