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This is awesome! I discovered this by accident while making a recipe for fish. I was loving the flavour of the left over juices and thought, this would make an excellent low carb treat! I'm winging it here, so you might want to play with the measurments.
You'll need about 4 cups of chicken broth, I prefer the low sodium. Or, if you go to a butcher, you can get beef bones, and boil them to make your own broth.
4 cups broth
Thinly sliced cooked chicken or beef strips and/or shrimp
4 tbls fish sauce (asian markets carry this, some grocers too)
1 glove garlic
1 tbls cilantro (Italian Parsley)
1 tbls chopped green onion
1 freshly squeezed lime
1 tsp red chili pepper
1 tbls fresh peeled and chopped ginger
1 tbls soya sauce
Heat the broth with your meat. Mix remaining ingredients together in a seperate bowl, blending well to allow the flavours to marry. Then add them to the broth.
Garnish;
Bean sprouts
Lemon grass
Mint leaves
Sorry, I don't have the break down of the nutritional information here.
You'll need about 4 cups of chicken broth, I prefer the low sodium. Or, if you go to a butcher, you can get beef bones, and boil them to make your own broth.
4 cups broth
Thinly sliced cooked chicken or beef strips and/or shrimp
4 tbls fish sauce (asian markets carry this, some grocers too)
1 glove garlic
1 tbls cilantro (Italian Parsley)
1 tbls chopped green onion
1 freshly squeezed lime
1 tsp red chili pepper
1 tbls fresh peeled and chopped ginger
1 tbls soya sauce
Heat the broth with your meat. Mix remaining ingredients together in a seperate bowl, blending well to allow the flavours to marry. Then add them to the broth.
Garnish;
Bean sprouts
Lemon grass
Mint leaves
Sorry, I don't have the break down of the nutritional information here.