This Chicken Dhal, Corn & Coconut Soup Will Keep You Full For Hours

Buh-bye afternoon snack.

Chicken Dhal Corn Coconut Soup Recipe from The Energy Guide by Dr Libby Weaver
Image: The Energy Guide by Dr Libby Weaver, published by Macmillan

If you’re familiar with Dr Libby Weaver, you’re undoubtedly a fan. Chances are, you take her word as gospel. After fourteen years at university and even more in practice, she really knows nutrition. While she could talk under water about any area, energy is one thing she is particularly passionate about. So much so, she wrote a whole book on it.

The Energy Guide by Dr Libby Weaver is a step-by-step plan for finding the energy you need to flourish. In the Western World, we’ve used weight as the benchmark for health for far too long. According to Dr Libby, energy is the true health currency. “Every day in my practice, I see otherwise healthy people telling me that they feel exhausted and overwhelmed. It doesn’t need to be this way,” writes Dr Libby. “It’s time people understood what levers to pull to get their energy back.”

The Energy Guide By Dr Libby Weaver
The Energy Guide By Dr Libby Weaver

Along with information about the direct link between nutrition and energy, The Energy Guide is full of nourishing recipes designed to keep you full—and energised, of course—for hours. Along with her creamy cheese-free risotto, six satiating breakfasts and low-cal salad dressings, we can’t go passed her chicken dhal, corn and coconut soup.

“This cross between a dhal and chicken-and-corn soup is fresh, creamy and quite simply delicious. Legumes are an excellent source of fibre and are high in protein, while the coconut cream is rich in dietary fat – a combination that will keep you feeling sustained for hours,” says Dr Libby.

Buh-bye afternoon snack, hello productivity.

Chicken Dhal, Corn & Coconut Soup

Serves 4

Prep: 15mins | Cook: 35mins

Ingredients

1 cup (210 g) split mung dhal or red lentils
4 organic chicken thigh fillets (400 g), skin removed, cut into thin slices
2 corn cobs, kernels removed (2 cups/400 g)
4 spring onions, chopped
1 tablespoon grated ginger
8 kaffir lime leaves, torn
1 tablespoon finely chopped lemongrass stalk, white part only
1. 5 litres good-quality chicken stock
1 tablespoon extra virgin coconut oil
100 g baby spinach leaves, shredded
2 tablespoons freshly squeezed lime juice
1⁄2 cup (125 ml) coconut cream
2 tablespoons chopped coriander leaves
1 large green chilli, halved, seeded and finely chopped (optional)
1 tablespoon finely grated lime zest

Method

  1. Place the dhal or lentils, chicken, corn, spring onion, ginger, kaffir lime leaves, lemongrass, stock and coconut oil in a large saucepan. Bring to the boil over high heat, then reduce the heat to medium and simmer for 30 minutes or until the dhal is soft and creamy.
  2. Remove from the heat and stir in the spinach and lime juice. Cover and set aside for 5 minutes.
  3. Meanwhile, place the coconut cream, coriander and chilli, if using, in a bowl and mix to combine.
  4. Ladle the soup into four bowls, top with a spoonful of coriander coconut cream and finish with a sprinkling of lime zest.

+ Save time … remove kernels from corn cobs, chop lemongrass and make coriander coconut cream mix ahead of time to reduce preparation.

+ Save waste ... This soup can be frozen in an airtight container. Just make sure you leave a little room at the top for the soup to expand as it freezes.

Images and recipes from The Energy Guide by Dr Libby Weaver, published by Macmillan.