meal components: protein + veggie

Phase 2 hCG Recipe | Thai Chicken Tomato Soup - AP

Phase 2 hCG Diet Recipe - 215 calories: Thai Chicken Tomato Soup - hcgchicarecipes.com - protein + veggie meal

Meal Type

AP - Alternate Protocol, Dinner, Lunch, Main Meals, Protein + Veggie, Soups & Stews

Food Group

Meat Protein

Ingredients by Protein

Chicken

Ingredients by Veggie

Bell Pepper, Tomato

Servings

servings

Ingredients

1 tbsp minced lemongrass
1 tsp minced garlic
3 1/2 cups chicken stock
1/2 tbsp minced ginger
2 tbsp tomato puree
1/2 tbsp fish sauce
2 tsp Thai Kitchen Red Thai Curry Paste
1 1/2 cups diced tomatoes
1 cup diced red bell pepper
7 oz boneless skinless chicken breast cut into two bite slices
1/4 cup packed Thai basil leaves

Meal Type

AP - Alternate Protocol, Dinner, Lunch, Main Meals, Protein + Veggie, Soups & Stews

Food Group

Meat Protein

Ingredients by Protein

Chicken

Ingredients by Veggie

Bell Pepper, Tomato

Servings

servings

Ingredients

1 tbsp minced lemongrass
1 tsp minced garlic
3 1/2 cups chicken stock
1/2 tbsp minced ginger
2 tbsp tomato puree
1/2 tbsp fish sauce
2 tsp Thai Kitchen Red Thai Curry Paste
1 1/2 cups diced tomatoes
1 cup diced red bell pepper
7 oz boneless skinless chicken breast cut into two bite slices
1/4 cup packed Thai basil leaves

Instructions

In a large heavy saucepan over medium-low heat, add lemongrass and garlic. Cook until browned, approximately 10 minutes.
Add chicken stock, ginger, tomato puree, fish sauce, and curry paste. Simmer, uncovered, for 15 minutes.
Strain stock through a fine mesh sieve, pressing down on the solids to get all the flavor out. Discard solids.
Return soup to the saucepan and bring back to a simmer over medium heat. Add tomatoes, bell pepper, chicken and basil.
Gently simmer until the chicken is cooked through. Serve warm.

HCG DIET ADVICE:

Name: Phase 2 hCG Recipe | Thai Chicken Tomato Soup - AP
Yield: 2 servings
Ingredients: 1 tbsp minced lemongrass; 1 tsp minced garlic; 3 1/2 cups chicken stock; 1/2 tbsp minced ginger; 2 tbsp tomato puree; 1/2 tbsp fish sauce; 2 tsp Thai Kitchen Red Thai Curry Paste; 1 1/2 cups diced tomatoes; 1 cup diced red bell pepper; 7 oz boneless skinless chicken breast (cut into two bite slices); 1/4 cup packed Thai basil leaves