- 1 oz. (42⁄3 tbsp) 28 g (70 ml) fresh ginger, peeled
- 2 2 garlic clove, peeledgarlic cloves, peeled
- 2 2 red chili pepperred chili peppers
- 1 1 lemongrass stalk, outer layer removed and roughly chopped
- 1 tsp 1 tsp turmeric, dried
- 2 tsp 2 tsp salt
- 1⁄3 cup 80 ml water
- 1 tbsp 1 tbsp coconut oil
- 1 (4 oz.) 1 (110 g) small , finely slicedsmall , finely sliced
- 1 (4 oz.) 1 (120 g) , thinly sliced, thinly sliced
- 1¾ cups 425 ml
- 2¼ cups 550 ml warm chicken stock
- 2 2 fresh or dried lime leaffresh or dried lime leaves (optional)
- 1¼ lbs 550 g salmon, boneless filletsalmon, boneless fillets
- 9 oz. 260 g , shredded
- 4 4 large egglarge eggs
- 1 1 lime, cut into wedgeslimes, cut into wedges
- 1 tbsp 1 tbsp
- In a small food processor, blend the ginger, garlic, chilies, lemongrass, turmeric, salt, and water into a smooth paste. Set aside.
- Heat a large saucepan or wok over medium-high heat and add coconut oil.
- Sauté onions until soft and translucent.
- Add red pepper and spice paste, and stir-fry until sizzling and fragrant.
- Pour in coconut milk, stock, and add lime leaves. Bring to a boil, then reduce the heat and simmer gently, uncovered for 5 minutes.
- Add the salmon and simmer for about 5 minutes or until the fish is cooked.
- Carefully add the eggs to boiling water and boil for 7 minutes (if you like the yolks slightly runny). Remove the eggs from the water and cool them off in ice cold water. When cool enough to handle, peel, and halve, the eggs.
- Divide the cabbage between four deep bowls and ladle the broth into the bowls.
- Top each bowl with two egg halves, cilantro, a lime wedge, and a few shakes of tamari before serving.
This is one of those meals that tastes even better the next day, making it perfect for leftovers.
Feel free to substitute shrimp, shredded chicken, or tofu for the salmon.
Double the spice paste and freeze half to help you get this on the table even faster next time!
You can substitute the lemongrass with the zest of one lime for four servings.
You could also use fresh turmeric - about 1/4 oz (7 g) for four servings.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Katie's cookbook, "The Low Carb Weight‑Loss Cookbook".