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
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