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

Fibre Protein Carbohydrate Fat
2g 23g 6g 17g

Ingredients

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)

Fresh coriander

Method

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