Twiggy
Is in the Zone
Thai Chicken Soup
Serves 4 as snack 2 as Main meal. Whole recipe 3 points
2 pints Chicken Stock (made with Chicken oxo cubes)
227g/8oz Chicken breast skinned (3 pts)
1 inch piece fresh ginger peeled and chopped
Juice of 1 lime
2 tsps soy sauce
3 Spring onions slicked
1 small fresh red chilli, deseeded and thinly sliced
Salt & Pepper
Put the chicken stock, chicken breasts and ginger in a saucepan. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 30-40 minutes.
Remove the chicken from the pan and slice the meat thinly into strips. Return the sliced chicken to the pan with the lime juice, soy sauce, spring onions and chilli. Simmer gently for 5 minutes.
Season to taste with salt and pepper.
Serves 4 as snack 2 as Main meal. Whole recipe 3 points
2 pints Chicken Stock (made with Chicken oxo cubes)
227g/8oz Chicken breast skinned (3 pts)
1 inch piece fresh ginger peeled and chopped
Juice of 1 lime
2 tsps soy sauce
3 Spring onions slicked
1 small fresh red chilli, deseeded and thinly sliced
Salt & Pepper
Put the chicken stock, chicken breasts and ginger in a saucepan. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 30-40 minutes.
Remove the chicken from the pan and slice the meat thinly into strips. Return the sliced chicken to the pan with the lime juice, soy sauce, spring onions and chilli. Simmer gently for 5 minutes.
Season to taste with salt and pepper.
