Thai soup

This simple to make Thai soup is one of my favourites. Coconut milk together with lemon zest creates lovely taste and I can say I’m addicted to this soup. I make it at least once a week and enjoy every time I have it. Low in carb noodles (called shirataki or zero noodles) that you can buy in health or Thai shops makes it ideal dish for diabetics. It’s very easy to make and preparations takes no more than 20 minutes. I make it with chicken breast or sea food such as squid and prawns. Both versions delicious :)

Ingredients (makes 3 portions):

750 ml chicken broth
400g coconut milk
250g chicken breast, cut into little cubes
1 stalk lemon grass
1 tsp. ginger, minced
1 tsp. garlic, minced
Lime zest from 1 lime
3 shallots, chopped
1 little red chili, chopped
3 tbsp. fish sauce
Lime juice from ½ lime
1 tbsp. Coriander  

Preparation:

1.    In a medium sauce pan place chicken broth together with ginger, garlic, lime zest, shallots, chili and simmer for 10 minutes.

2.    Add coconut milk, fish sauce and lime juice and simmer for further 5 minutes.

3.    Add chicken breast and simmer for about 5 minutes until cooked.

4.    Serve with zero noodles and a bit of coriander. 

Enjoy :)

Carbohydrates and calories:

	Whole soup	1 portion
Carbohydrates	20g	6.6g
Calories	672	224