The most perfect warming coconut and lime winter soup with a lovely Thai twist. This packs a punch with its copious amounts of veggies too. It’s slightly tangy, has a little kick and is delicious with chicken, veggie Quorn chicken pieces or tofu.
Ingredients: (serves 2).
1/2 tin of coconut milk (you can use light or normal)
2 chicken breasts cut into chunks or Quorn veggie chicken chunks to add some protein
1/3 red pepper sliced
A small handful of green beans sliced or mangetout
A small handful of green peas
A handful of broccoli chopped roughly
10 cherry tomatoes
1/2 onion sliced
2 garlic cloves crushed
1 inch of ginger chopped into 3 slices
1tsp chilli flakes
1/2 a lime juiced
300ml vegetable stock
A small handful of fresh coriander chopped
What to do:
Fry the onion, garlic and ginger until soft.
Add the stock, coconut milk, chicken, broccoli, green beans, and chilli flakes, adding a little more water until it almost covers the veg. Put on a low boil for 5-8 minutes until the chicken is almost cooked through.
Add the rest of the ingredients (pepper, peas, tomatoes and mangetout if replacing for beans) and simmer for a further 2-3 minutes.
Pour in the lime juice and serve with a sprinkle of fresh coriander on top.
BSc Sport and Exercise Science
Women’s Fitness Specialist and Personal Trainer