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

One Serving (4 soup ladels) :   Carb 7g   Kcals 287

Note: On a Keto day I serve 300ml to get just 5g Carb

Fibre Protein Carbohydrate Fat
2g 26g 7g 17g


400g  chicken, dark & light meat

1 x Bone Broths (Sadies 350ml )

500ml of chicken stock cube

400ml full fat coconut milk

100g – 2  celery stick

100g – 1 small leek

300g – 5 to 6 large mushrooms of a mixed variety

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)

a good handful of Fresh coriander, finely chopped


Money & time-saving Tip: Buy a rotisserie chicken and it yields 40og of meat leaving you with extra for another meal OR 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


Was the veggies, wipe the mushrooms clean.

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, including the soy, fish sauce  and lime juice 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 4 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