Delicious and simple Thai inspired soup. I have added extra meat from the traditional version to help with macros and to make a full meal in a bowl.
Prep Time 10 minutes
Cook Time 30-35 mins
Servings 4
Ingredients
- 1.5 ltrs Chicken Bone Broth
- 500 gm Organic Pork Mince
- 200 gm Uncooked prawns, minced
- ¼ cup pork lard
- 2 birdseye chillis finely chopped
- 250 gm Bok Choy (chopped)
- 200 gm Chinese Cabbage
- 1 cup chopped watercress
- 1 tbsp Tamari Sauce
- 1 tsp salt
- 1 tsp pepper
Paste
- 50 gm coriander root (well washed)
- 1 tsp Pink Himalayan Salt
- 1 tsp cracked black pepper
Instructions
- Place all paste the ingredients into a mortar and pestle and pound into a coarse paste.
- Heat lard in wok over high heat
- Add paste and stir until golden
- Mix prawn mince with the pork mince then add to the wok along with optional chillis, and stir fry for 2-3 mins or till almost cooked.
- Add chicken bone broth and bring to the boil
- If any impurities floating on the top, skim off
- Add the greens excluding the spring onions and allow to come to the boil.
- Add Tamari, salt and pepper to taste
- Serve with chopped spring onions on top
Nutrition (approx calculations)
Calories: 476 cal | Net Carbs 3.1g | Protein: 37.2g | Fat: 33.8g | Fiber: 1.1 g | Sugar: 1.1g