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
Ingredients
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3 cups
duck (or chicken) broth (I make this ahead and have it read in the freezer)
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2
lemongrass stems, white parts bruised and halved
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2
chicken breast fillets / 0.8pd chicken, sliced thin (thighs work great too)
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2 handfuls
button mushrooms, quartered
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2
ginger, inch, peeled and julienned
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1
red chilli, chopped
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2 teaspoons
coconut sugar
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12
broccoli florets
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2
zucchini, 'zoodled' or peeled into noodles
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2 tablespoons
fish sauce (I use red boat - it's JUST fish sauce!)
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2 tablespoons
Lime juice, and zest
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1 handful
Thai Basil and mint
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4
kaffir lime leaves, julienned
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1
coconut milk, BFA free can
Directions
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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.
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Without boiling, stir chicken until cooked (5-10min)> Add lime juice and fish sauce.
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Add broccoli florets and zoodles - while not traditionally served with these, I love any excuse to get in some sneaky veggies
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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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