Recipe: Asian-spiced chicken and vegetable soup

lightly spiced leftovers soup


After completing last week’s Big Juice Spring Clean (five days of nothing but juice – lost 7lbs, yay!) I found I had quite a lot of ingredients left over, unexpectedly. I could of course have just juiced them all; but having had five days without solid food, my tastebuds were desperate for something delicious and solid for a change. The first recipe I created was a lovely rainbow courgetti, but there were still plenty of leftovers to warrant a second recipe… and in fact a third recipe, which I’ll share in a couple of days’ time.

It didn’t take much effort to come up with this recipe, if I’m honest… I love all sorts of Asian food, from delicately spiced Thai dishes to fairly hot Indian curries, with a bit of Chinese and Vietnamese along the way… so once I took a look in the fridge and saw what was available, this soup was rather a no-brainer!

I had roast chicken and salad for dinner, the night after the detox ended, and there was a little chicken left over as well as a bunch of veg from the detox itself. Now, if you’re a vegetarian, you can omit the chicken from this soup, and use vegetable stock instead of chicken stock. And if you’re a vegan, you can leave out the egg too. I’m sure the flavour will be just as good if you make this a vegan soup – it just happens that I really enjoy the flavour of chicken, and I love Chinese soups with egg stirred through, so that’s what inspired this recipe :)

  • 1tbsp hemp oil (amazing flavour, highly recommended!)
  • 1tbsp coconut oil
  • 1 small red onion, finely chopped
  • 2 medium mushrooms, finely chopped
  • 4-6 broccoli florets, finely chopped
  • 1 small carrot, reasonably finely sliced or julienned
  • 2 handfuls sliced greens or kale
  • A handful of sugar snap peas, sliced about 1cm thick
  • 1 lemongrass stem (remove the tough outer layers, and finely chop the tender inner layers)
  • 1cm piece of ginger, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 1.5 pints chicken stock (I use Kallo Organic – it’s delicious)
  • 4 asparagus tips, sliced about 1cm thick
  • 1/2 cup chopped cooked chicken
  • 2tbsp frozen sweetcorn
  • 2tbsp desiccated coconut
  • Pink Himalayan crystal salt and freshly ground black pepper – to taste
  • 1 egg, beaten

Heat the oil and fry the onions and mushrooms until the onions have softened.

Add the broccoli, carrots, greens/kale and sugarsnap peas. Stir well and add the lemongrass, ginger and garlic.

Add the chicken stock and bring to the boil, stirring occasionally. Once the soup is boiling, turn the heat down a little and simmer for 5 minutes.

Add the asparagus and chicken, and cook for another five minutes.

Stir in the sweetcorn and desiccated coconut. Season with the salt and pepper to taste.

Finally, drizzle the beaten egg into the soup – the egg should set pretty much immediately. The soup is now ready to serve.

I found I got two very generous portions from this recipe – enough for two hearty lunches. If you were serving this as a starter at a dinner party (and yes, I really believe it’s tasty enough to be served at a dinner party!) then you’d squeeze four starter-sized portions out of this recipe.

I ate half of this for lunch today – can’t wait until tomorrow lunchtime when I get to eat the other half – yay! :)

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2 Responses to “Recipe: Asian-spiced chicken and vegetable soup”

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