Light Thai soup with green vegetables and chicken!

Recently, I wrote about Brussels sprouts, and because it is still available in our grocery stores,  I will use it  in this recipe. I will remind you briefly what values are hidden in the “mini cabbage.” Brussels sprouts are rich in  chlorophyll, indoles, dithiothiony, karetonoidy, glucosinolate and vitamins K, C, A, B6 and B1. It also contains potassium, magnesium and sodium. In addition let’s add matching color broccoli and zucchini;)

Light Thai soup with green vegetables and chicken!

Preparation:

On a frying pan, heat up coconut oil  and simmer shredded ginger. Add  coconut milk, curry, other spices and  zest of lime (wash it it first with boiling water and soak in the soda). In the meantime, slice the zucchini, cut brussel sprouts in half, and divide broccoli into pieces. Wash the chicken breast and finely dice into small pieces.

Add the vegetables and chicken to coconut milk and ginger, add water and cook for approx. 10 minutes – until the vegetables are soft.

Season with additional spices – according to your taste. Serve in a bowl sprinkled with almonds.

Bon Appetit!