Soup: Tom Ka Gai

Thai inspired coconut milk soup with chicken and bok choy.

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 60 mins

This recipe includes superfoods such as:

Chicken Breast, Lemon

Health benefits of Tom Ka Gai

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

2 tsps peanut oil
2 garlic cloves, thinly sliced
2 tbsps fresh ginger root, grated
1/4 cup lemon grass, chopped
2 tsps crushed red pepper
1 tsp ground coriander
1 tsp ground cumin
1 small onion, thinly sliced
1/4 cup cilantro, chopped
1/4 cup fish sauce
4 cups water
2 cups bok choy, shredded
2 medium chicken breasts, chopped
10 fl oz lite coconut milk

Instructions

1. In a large saucepan over medium heat, heat peanut oil.

2. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, about 2 minutes.

3. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, about 5 minutes.

4. Stir in bok choy and cook until it begins to wilt, 5-10 minutes.

5. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

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