Thai Soup - recipes to support you during breast cancer treatment

Thai Soup – recipes to support you during breast cancer treatment

Looking for recipes to support you during your breast cancer treatment? This recipe is an aromatic hug in a bowl, packed with nutrition for breast cancer treatment.

Benefits for breast cancer treatment

This recipe serves 4 people, simply double up for easy meal prep that can be chilled or frozen to heat thoroughly for a quick warming meal. With the nights drawing in, this recipe saves you time for some much-needed rest and relaxation.

All recipes from this fantastic cookbook (The Cancer Wellness Cookbook) were developed to be nourishing, easy and enjoyable whilst providing helpful advice and support for you during treatment. Read below to see our Little Lifts take on Thai Soup!

This recipe maybe simple but is packed with flavour, great for changing taste buds that may occur as a side effect of breast cancer treatment. Simply swap the chicken for tofu and chicken stock to vegetable stock to make this recipe entirely vegan!

Recipe

Ingredients:

4 cloves of garlic, minced

2-inch piece of fresh ginger, grated

2 tablespoons extra-virgin olive oil

1 small onion, thinly sliced

1 medium red pepper, seeded and sliced

1 medium carrot, peeled and sliced

A handful of baby plum tomatoes

400g chicken breast/tofu, thinly sliced

500ml stock or broth of your choice

400ml coconut milk

4 heads of baby bok choy, sliced

To serve:

A sprinkle of fresh chives and coriander, chopped

1 teaspoon of dried red chillies, crushed

* Recipe adapted from The Cancer Wellness Cookbook

Method:

1. Prepare the ingredients as described above.

2. Grate the garlic and ginger, then combine with a few teaspoons of water to create a paste.

3. Heat oil in a large pot, then add the garlic and ginger paste. Sauté for about a minute until fragrant.

4. Add the chopped onion, red pepper, tomatoes, and carrot to the pot. Cook for a few minutes until the vegetables begin to soften.

5. Stir in the chicken/tofu, cooking for an additional 5 minutes or until it starts to brown.

6. Pour in the stock and coconut milk, then bring the mixture to a boil.

7. Add the baby bok choy, and cook for another 2 minutes until just tender.

8. Serve the soup hot, garnishing with chopped chives, fresh coriander, and a sprinkle of crushed chillies.

We hope you enjoy this recipe, we would love to share more… so, let us know if you’ve given this a go by tagging us in your recreations on socials @littlelifts_uk on Instagram or Little Lifts on Facebook.

If you’d like to be inspired by more lovely recipes and get support during your experience of breast cancer check out The Cancer Wellness Cookbook.