Soup: Thai Lemongrass Soup

A yummy twist on chicken noodle.

This recipe includes superfoods such as:

Kale, Chicken Breast, Lemon

Health benefits of Thai Lemongrass Soup

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 breast, bone and skin removed chicken breast
1 lime yields lime juice
0.12 cup cilantro
1/2 cup chopped kale
2 tbsps lemongrass chili paste
4 small mushrooms
2 cups water
1 cup rice noodles

Instructions

1. Prepare rice noodles, chop kale, slice mushrooms, chop cilantro - set aside.

2. Bring water to a boil.

3. Add lemongrass chili paste.

4. Reduce to simmer.

5. Add chicken breast and kale - simmer until chicken and kale are cooked through.

6. Add noodles, mushrooms and lime juice - simmer for a couple more minutes.

7. Garnish with cilantro and serve.

8. Note: this is also nice with the addition of ginger, basil, mint and/or coconut milk.

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