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Low-carb Thai broth

Recipe taken from the website https://www.instagram.com/p/C4KYlOstJ3o/ A little taste journey with this delicious Thai broth where I added leeks/mushrooms but you can vary the vegetables 🧑‍🍳. ➡️ For a complete dish, add some buckwheat noodles, quinoa, or chickpeas. I accompanied it with a slice of whole sourdough bread with avocado/lemon.

Low GI Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 30 minutes
Energy: 413 kcal / serving

Instructions

  • 1.   Steam the sliced leeks. Cook the sliced mushrooms and fish in a pan with a drizzle of olive oil.
  • 2.   Heat the water, add grated ginger and lemongrass. Pour in the juice of half a lemon, coconut milk, and soy sauce. Cook the udon noodles in it.
  • 3.   Add the vegetables and fish pieces. Season with salt and pepper. Add the chili pepper and coriander at the last moment.

Ingredients for servings

  • 500 ml of water
  • 1 leek white
  • 6 mushrooms
  • 100 ml of coconut milk
  • ½ limes
  • 4 tablespoon of soy sauce
  • 1 tablespoon of ginger
  • 1 tablespoon of lemongrass
  • 1 cod fillet
  • 10 stalk of fresh coriander
  • 1 teaspoon of chili paste
  • 100 g of udon noodle
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    413 kcal
    21 %
  • Fat
    11,29 g
    16 %
  • of which saturated
    8,71 g
    44 %
  • Carbohydrates
    41,17 g
    16 %
  • of which sugar
    6,22 g
    7 %
  • Protein
    33,15 g
    66 %
  • Fibers
    4,76 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.