Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Low Disaccharide

Serves: 4

Prep time: 15 mins

Cooking time: 30 mins

Ingredients

  • 2 tbsp olive oil
  • 3 tsp crushed garlic
  • 2 tsp crushed ginger
  • 3 carrots, shredded
  • 1 can (400mls) coconut milk/cream
  • 500 mls vegetable stock
  • 1 chicken stock cube
  • 1/4 cup Tamari sauce
  • 3 tbsp fish sauce
  • 1/4 cabbage, thinly sliced (red or green)
  • 1 tbsp Thai chilli paste
  • 1 tbsp sesame oil
  • 1/2 cup spring onions, thinly sliced
  • 1/2 cup coriander, chopped
  • Juice of 1 small lime/lemon
  • 1/2 cooked chicken, meat only, shredded

Method

  • In a medium saucepan heat oil and cook garlic and ginger while stirring.
  • Add the carrots, coconut milk/cream, vegetable stock and stock cube.
  • Bring to the boil and simmer for 10 minutes.
  • Add the Tamari sauce, fish sauce, cabbage, chilli paste, sesame oil, spring onions, coriander lime juice and simmer for 20 minutes.
  • Add chicken, and bring to the boil and remove from heat.
  • Serve alone or on cauliflower rice or mashed potato.

Notes


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