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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
- 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 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.
- Without boiling, stir chicken until cooked (5-10min)> Add lime juice and fish sauce.
- Add broccoli florets and zoodles - while not traditionally served with these, I love any excuse to get in some sneaky veggies
- Serve with mint and basil leaves.I use a Chinese-style spoon because I think slurping really brings out the sweet sour and spicey :)
- This recipe was entered in the contest for Your Best Warm Weather Soup