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Tom kha kai soup!


This time a soup recipe with lots of vegetables :-) and chicken. Chicken is part of a healthy diet, mainly because of its proteins, vitamins and minerals. This concerns unprocessed chicken, like chicken breast.



  • 1 carrot

  • 200 grams of onion

  • 250 grams of mushrooms

  • 1 red pepper 

  • 30 grams green beans

  • 1 lime

  • 1 ginger root 

  • red pepper

  • 2 cloves of garlic

  • 1 stalk of lemongrass

  • 2 vegetable stock cubes

  • 400 ml coconut milk light 

  • 300 grams chicken breast

  • 2 tablespoons soy sauce

  • 1,25 litre water

  • olive oil

  • pepper

  • fresh coriander



1. Clean the vegetables. Cut the lemongrass lengthwise and tie it in a knot. The stem breaks and the flavors are released. Finely chop the garlic. Cut the ginger root into 5 slices. Halve the red pepper lengthwise, remove the seeds and cut into half rings. Peel and finely chop the onion. Peel the carrot with a vegetable peeler and cut it into pieces. Cut the ends of the green beans and cut into pieces. Quarter the bell pepper, remove the seeds and cut the bell pepper into strips. Cut the lime into wedges and the mushrooms into slices.

2. Meanwhile, bring a pan of water to the boil and cook the green beans in it for 4 minutes. Immediately drain the green beans and rinse with cold water.

3. Cut the chicken breast into small cubes and sprinkle with pepper. Heat the oil in a wok and fry the chicken for 4 minutes until golden brown.

4. Add the ginger, lemongrass, onions, bell pepper and carrot and cook for 2 minutes.

5. Add the mushrooms, garlic and pepper and cook for another 2 minutes.

6. Add the water, stock cubes, green beans, coconut milk and soy sauce and bring to the boil.

7. Let the soup slowly cook for 5 minutes, remove the ginger and the lemongrass and serve the soup with the lime wedges and some fresh coriander.


Enjoy your meal!


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