Thai-Style Chicken Detox Soup Recipe

Now I don't know about you, but when I've had a pretty heavy weekend filled with stodgy food and lots of drink, I find myself craving something lighter. After a massive BBQ and a family meal last weekend I found myself dreading dinner on Monday. I remembered a soup I had made last winter when I was feeling a bit grotty and decided to tweak the recipe a little, eventually coming up with this bad boy. It's super easy and quick to make, perfect for after an indulgent few days. 

Ingredients
(serves 1)

- 1 tsp Coconut Oil

- 136g Chicken Breast

- 1 Stick of Lemongrass

- 1 tsp Chillies
(Optional: I like my soup with a kick, you may want to use less or omit completely!)

- 1 tsp Chopped Ginger
- 1 Vegetable Stock Cube

- 1 tbsp Reduced Salt Soy Sauce

- 1 Cup Spring Onions

- 90g Babycorn

- 70g Mangetout

- 1/2 Lime

- Sprinkling of Coriander 

(If you're feeling extra peckish you can always add some rice noodles!)

Method

Begin by adding a teaspoon of coconut oil to a hot pan and wait for it to melt. I can't get enough of the stuff at the moment, it's so versatile!

Add your chicken and cook until it's a golden brown.

Whilst you're waiting for the chicken, make up the stock using 400ml of boiling water and add a tbsp of soy sauce.

Add around 100ml of the stock to the saucepan along with the lemongrass, chillies, ginger and spring onion. Give it a little stir to combine the flavours before covering with a lid and leaving to cook for 3 minutes.

Now you can add the rest of the stock and the mangetout! Stir again and cover for a further 6 minutes. 

Turn off the heat and squeeze the juice from the lime into the soup, stir it once more before serving and garnish with some coriander.

It really is that easy!

What's your go-to detox meal?

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Nutrition

Calories: 360

Fat: 12g

Saturated Fat: 6.8g

Sodium: 573.1mg

Carbs: 27.7g

Fibre: 5.6g