13
180
60

Ingredients

  • 1 onions (peeled and halved)
  • 3 chicken breasts (about 400g)
  • 1 bay leaf
  • 1 centimeter fresh ginger root (piece, peeled and thinly sliced)
  • 1/2 stalk lemon grass (crushed flat)
  • 5 black peppercorns
  • 1 red chili peppers (small, deseeded and chopped)
  • 300 grams white cabbage (cut into strips)
  • 1 tablespoon curry powder
  • 2 red pepper (deseeded and cut into strips)
  • 225 grams bamboo shoots
  • 50 grams beansprouts
  • 15 grams fresh coriander (4 sprigs set aside for garnish, remainder finely chopped)

Directions

  1. Heat a skillet and add the onion halves cut-side down. Sear until dark brown.
  2. In a saucepan, bring the chicken and 6 1/2 cups of water to a boil. Add the bay leaf, ginger, lemon grass, peppercorns, chili and onion halves. Season with salt and simmer over a medium heat for 35 mins.
  3. Remove the chicken with a slotted spoon and cut into cubes. Strain the stock through a fine sieve into a clean saucepan. Add the cabbage and curry powder and simmer for 5 mins. Add the peppers and bamboo shoots and simmer for 5 mins. Add the bean sprouts, chicken and cilantro and bring to a boil again.
  4. Ladle into bowls and garnish with cilantro.
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NutritionView more

180Calories
Sodium5%DV125mg
Fat5%DV3g
Protein43%DV22g
Carbs5%DV15g
Fiber20%DV5g

PER SERVING *

Calories180Calories from Fat25
% DAILY VALUE*
Total Fat3g5%
Saturated Fat1g5%
Trans Fat
Cholesterol55mg18%
Sodium125mg5%
Potassium1060mg30%
Protein22g43%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate15g5%
Dietary Fiber5g20%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.