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.
Living a healthy lifestyle will only deprive you of poor health, lethargy, and fat Jill Johnson