Makes 10-12 bowls
To make this soup Medifast friendly, discard the carrots and use low sodium soy sauce. Fish sauce should be naturally gluten free, but double check the bottle to be sure.
You can find napa cabbage and bok choy at Wal-mart, but it will probably be cheaper at an Asian market.
- 1 tsp olive oil
- 4 cloves of garlic
- 2 tbsp fresh ginger, about a 1 x 1 knob
- 5 chicken breasts
- 6 cups chicken stock
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 carrots
- 1/2 head of napa cabbage
- 2 stalks bok choy
- 1 tsp lime juice
1. Peel the garlic, cut off the ends, and finely chop. Peel the ginger, cut into thin slices, and then finely chop. In a large sauce pan, heat the oil over medium-high heat. Add the garlic and ginger and sauté about 1 minutes, stirring occasionally.
2. Trim the chicken of excess fat and lightly season with salt. Chop the chicken into small cubes, no larger than a 1/2 inch. Add the chicken to the saucepan and cook until lightly golden, about 10 minutes.
3. Add the chicken stock, fish sauce, and soy sauce and bring to a boil.
4. Chop off the hard ends of the napa cabbage and bok choy. Wash the leaves carefully then pat dry. Cut the bok choy stalks in half then cut into small slices. Depending on your head of cabbage, you may need to cut out and discard the hard stalk of the leaves. Either way, slice the napa cabbage like you did the bok choy. Uniform and thin slices will cook the best.
Wash and peel the carrots, discard the outer peels. Using a vegetable peeler, go to town on the carrot until you reach the core and cannot peel it any longer. You want lots of thin strips. I start at the middle of the carrot and work my way down, rotating and flipping the carrot over occasionally to peel each side evenly.
5. Add the carrots, napa cabbage, and bok choy to the saucepan. Cook until the bok choy is tender, about 3-4 minutes. Remove from heat and stir in the lime juice. Season with salt and serve.
Based off of the recipe found at Paleo Savvy