Thai Chicken & Vegetable Soup
Soup has been shown to greatly help weight-loss by leaving people feel fuller for longer. This soup has a kick to it and is full of flavour to stimulate the satiety button via the senses.
Makes 5 servings
The full recipe is : Carb 26g Protein 91g Fat 84g Fibre 10g
One Serving (5 soup ladels) : Carb 5g Kcals 235
400g chicken, dark & light meat
1 x Bone Broths (Sadies 350ml )
1 chicken stock cube & 1000ml boikling water
400ml full fat coconut milk
100g – 1 celery stick
100g – a large leek or 2 small leeks
300g – 5 to 6 large mushrooms
15g – grated fresh ginger root (optional)
1 lemongrass stalk (optional)
juice of a lime
1 to 2 chillis – green & red
5ml, 1 teaspoon Nam Plaa or fish sauce
30ml, 2 tablespoons soy sauce (low carb)
Money & time-saving Tip: Cook a 1500g free-range chicken. Remove the 2 breasts (300g) for another meal and then pick off all remaining meat off the carcass and add to this soup. I get about 400g of chicken for the soup. Otherwise buy 4 chicken breasts.
Finely chop the celery , leek, mushroom, coriander and chilli. Grate the ginger and remove outer coat from lemon grass.
Add the bone broth and chicken stock water to a saucepan.
Add in all the other ingredients and bring to a gentle simmer to cook the vegetables – this takes about 15 minutes
Finally add the cooked shredded chicken.
Allow the soup to cool then split it into 5 bowls if you have the storage space in your fridge. Cover each bowl with cling film and Da Dah! – there is your evening meal when you come home.
Note: you do not eat the lemongrass and if the lime is organic, grate some zest/ skin of the lime into the soup