Summer sweater - Thai coconut sweet and spicy soup

August 18, 2014
1 Rating
Author Notes

Originally a Thai soup called Tom Kah Gai, I'm not Thai so can;t call it that right? I love this soup in the middle of a humid summer's day in Australia. The sweet satisfies my summer taste buds, the hot and sour gets my sweat on and cools me down. There seems a lot of ingredients but this is soooo quick and easy and delicious for a hot night's dinner! —vanessa green

  • Serves 4
  • 3 cups duck (or chicken) broth (I make this ahead and have it read in the freezer)
  • 2 lemongrass stems, white parts bruised and halved
  • 2 chicken breast fillets / 0.8pd chicken, sliced thin (thighs work great too)
  • 2 handfuls button mushrooms, quartered
  • 2 ginger, inch, peeled and julienned
  • 1 red chilli, chopped
  • 2 teaspoons coconut sugar
  • 12 broccoli florets
  • 2 zucchini, 'zoodled' or peeled into noodles
  • 2 tablespoons fish sauce (I use red boat - it's JUST fish sauce!)
  • 2 tablespoons Lime juice, and zest
  • 1 handful Thai Basil and mint
  • 4 kaffir lime leaves, julienned
  • 1 coconut milk, BFA free can
In This Recipe
  1. In a saucepan, bring the stock, lemongrass, ginger, chilli, kaffir lime leaves and coconut sugar to a gentle simmer. Add the chicken, mushrooms and coconut milk.
  2. Without boiling, stir chicken until cooked (5-10min)> Add lime juice and fish sauce.
  3. Add broccoli florets and zoodles - while not traditionally served with these, I love any excuse to get in some sneaky veggies
  4. Serve with mint and basil leaves.I use a Chinese-style spoon because I think slurping really brings out the sweet sour and spicey :)
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4 Reviews

Author Comment
vanessa G. August 21, 2014
love2cook August 21, 2014
Thanks so much! I'm going to try it tomorrow!
Author Comment
vanessa G. August 19, 2014
Hi love2cook. I'm sorry - typo. Just the one can. Thankyou for letting me know! :)
love2cook August 19, 2014
How much coconut milk? I don't see any on the ingredient list.