Summer sweater - Thai coconut sweet and spicy soup

By vanessa green
August 18, 2014
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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

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
  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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