Curry Soup with Chicken, Bok Choy, and Potato
Ingredients
- —120 g chicken breast strips
- —150 g potato
- —1 medium carrot (about 80 g)
- —120 g bok choy
- —1/2 shallot
- —1/2 stalk lemongrass
- —400 ml water
- —1/4 chicken bouillon cube without fat or sugar
- —1/2 tsp curry powder
- —1 tsp lemon juice
- —pepper to taste
Instructions
Bring water with the chicken bouillon cube to a boil, add potato cubes and carrot, and cook for about 8 minutes,
then add chicken strips and let them simmer gently for 5 minutes
before adding shallot, bok choy, lemongrass, and curry powder, and cook for another 3 to 4 minutes until the vegetables are just tender,
remove the lemongrass and season the soup with pepper and a few drops of lemon juice.
A fragrant, light meal soup where tender chicken is combined with fresh bok choy, carrot, and soft potato. The curry and lemongrass add warmth and depth without heavy sauces — just as a Metabolic Balance meal is meant to be: pure, clear, and nourishing.
Serving Tip
Serve this light curry soup warm in a deep bowl so the aroma of lemongrass and curry is released immediately when served.
Storage Tip
Store covered in the refrigerator for up to 2 days and gently reheat in a pan.