Spicy Thai Coconut Soup for Bigger Breasts

This is yummy goodness, plus the breast enhancement benefits. Enjoy!

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Ingredients for the stock:

1 Whole Chicken (yes, including the head and the feet)

5 – 6 Chicken Feet

4 Quarts Cold-Filtered Water

3 Cloves of Garlic, Whole

1 Stalk of Lemongrass

4 Kaffir Lime Leaves

1 Cup Shiitake Mushrooms, Sliced

1 TSP Grated Ginger

1 – 3 Fresh Red Chilies

1 Can of Coconut Milk

2 TBSP Lime Juice

2 TBSP Fish Sauce

1 TSP Brown Sugar

Handful of Fresh Coriander Leaves

3 Spring Onions, Sliced


  1. Place whole chicken and the extra feet into a large pot and cover completely with the filtered water. Let sit for an hour without the stove on.
  2. Bring the pot to a boil and scoop out the scum that rises to the top.
  3. Reduce to a simmer and leave it alone for anywhere between 5 to 24 hours. The longer, the better since it gives more time for the gelatin from the feet to get released into the stock. Go do your breast massages while waiting.
  4. Strain the stock through a fine mesh sieve into a glass container. You can and should save the cooked chicken meat for your soup or salad or other dishes.
  5. Place your glass container in the fridge so that the top layer of fat can congeal.
  6. Remove the congealer layer, heat up 6 cups of the just-prepared chicken stock.
  7. While waiting for the soup to heat up, slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
  8. Add the chicken, mushrooms, the prepared lemongrass, lime leaves, and the fresh chili.
  9. Boil for 5 – 8 minutes.
  10. Turn heat down to medium and add the ginger and half a can of the coconut milk, and the fish sauce.
  11. Simmer gently for 2 minutes, turn the heat down and add the lime juice.
  12. Enjoy!
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