Feel great, be healthy


Asian Chicken Soup




  • 2 tbsp of olive oil
  • ½ tsp of sesame oil
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, deseeded and finely chopped
  • 1 lemongrass stem, white part only, deseeded and finely chopped
  •   2 cm cube of fresh ginger, peeled and finely chopped
  • 1 handful of spring onions, chopped
  • 1 litre of chicken stock
  • 1 ½ tbsp of fish sauce
  • 2 tbsp of lime juice
  • 1 tsp of Splenda® or Nativa™ (optional)
  •   Sea salt to taste
  • 4 palm-sized portions of chicken breast, finely sliced
  • 4 handfuls of mushrooms, sliced
  • 4 handfuls of bok choy (stems and leaves), sliced
  • 4 handfuls of red capsicum, sliced
  • ½ handful of coriander leaves, chopped
  • 8 basil leaves, chopped


  1. Heat olive oil and sesame oil in a heavy bottomed soup pot.
  2. Add garlic, chilli, lemongrass, ginger and spring onions and fry until fragrant (almost browning).
  3. Add chicken stock and bring to boil. Reduce heat to a simmer, and add fish sauce, lime juice, sweetener and salt to taste.
  4. Add the chicken and mushrooms and simmer until almost cooked (approximately 5 minutes).
  5. Add bok choy stems and capsicum and simmer until tender (approximately 2 minutes). Remove from heat, add bok choy leaves, coriander and basil. Stir well and serve into large soup bowls.
Take care of your body. It’s the only place you have to live Jim Rohn