Soups and Chili
HCG Diet Thai Beef Soup Recipe
This aromatic Thai beef soup is a Phase 2 HCG diet powerhouse, packing bold flavors without any added fats or sugars. Tender lean beef strips simmer in a fragrant broth of ginger, lemongrass, and chili for a satisfying and metabolism-friendly dinner.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Level
- Easy
- Per serving
- 185 kcal
Method
Prepare a large soup pot over medium heat and add two tablespoons of beef broth to prevent the aromatics from sticking.
Add the minced garlic, grated ginger, and bruised lemongrass to the pot, sautéing for 2 minutes until the mixture is highly fragrant.
Pour in the remaining beef broth and the Bragg Liquid Aminos, then bring the liquid to a gentle simmer.
Add the thinly sliced lean beef to the pot and cook for approximately 5 minutes until the beef is no longer pink and is cooked through.
Stir in the sliced bok choy and crushed red pepper flakes, simmering for an additional 3 minutes until the greens are tender and wilted.
Remove the pot from the heat and stir in the fresh lime juice to brighten the flavors.
Remove the lemongrass stalks and discard them before ladling the soup into bowls. Garnish with fresh cilantro and serve immediately.
Notes
Freeze the beef for 20 minutes before slicing to achieve paper-thin strips.
Ensure your beef broth has no hidden sugars or oils to remain strictly HCG Phase 2 compliant.
If you cannot find lemongrass, use a strip of lemon zest for a similar citrus aroma.
Always slice the beef against the grain to ensure it remains tender in the quick-cooking broth.
