NUTRITION

SERVINGS

INGREDIENTS

4 oz (170g) chicken breast

1 cup (100g) green beans

1 medium (125g) tomato

0.5 medium (55g) yellow onion

1 cup (70g) baby bok choy

1.5 tbsp (24g) tamarind paste

1 tbsp (15ml) fish sauce

3 cups (710ml) water

0.25 tsp (1.5g) sea salt

0.25 tsp (0.5g) black pepper

PREPARATION

• 1

  In a large pot, combine the water, sliced onion, and diced tomato, then bring to a boil over medium-high heat.

• 2

  Add the chicken breast pieces to the pot and reduce the heat to medium to maintain a simmer.

• 3

  Stir in the tamarind paste and fish sauce, ensuring the paste is fully dissolved into the broth.

• 4

  Add the trimmed green beans and continue to simmer for 5 to 7 minutes until the chicken is cooked through.

• 5

  Season the broth with sea salt and black pepper to enhance the savory notes.

• 6

  Add the baby bok choy and cook for 1 additional minute until the leaves are just wilted.

• 7

  Ladle the soup into a large bowl and serve immediately while hot.