There is something fresh and delicious about Thai food. Lemongrass, Thai Basil, Ginger, Chilli and Garlic in a coconut broth is a tough taste to beat. Having lived in Malaysia for a number of years, I often zipped over to Thailand for the beautiful food and fabulous relaxation retreats, and I will always have fond memories.
Lucky for me that I have a mum who loves to experiment with recipes and a few weeks ago she let the whole family know about this wonderful soup that we all simply had to try. She found it in a Local Central Coast newspaper and as I am always on the hunt for healthy, tasty recipes to share with the community as well as cook in my home – I gave it a try!
And yes, it definitely made the cut as a regular on my dining table and possibly yours. Many recipes I experiment with, don’t perform in taste, and never make the website. This little beauty most certainly did.
It is always a criterion of mine that recipes need to be easy for the time poor amongst you and this soup is no exception.
This recipe is for two people. For those busy amongst you, making double is always a good strategy so that the stress of making lunch or dinner the next day is taken away.
Ingredients
- 3 teaspoons of coconut oil
- 1 fresh red chilli, sliced finely
- 3 spring onions, sliced finely
- 4 cloves of medium sized garlic cloves
- 4 cm piece of ginger, grated or finely sliced
- 2 sticks of lemongrass (use the bottom third of stick and after peeling outer layers, sliced finely lengthways)
- 10 cherry tomatoes, halved
- A few cups of sliced brown button mushrooms
- 1 large chicken breast, steamed and sliced (pre prepared)
- Healthy handful of roughly chopped Thai basil leaves
- 600 ml of chicken stock
- 1 ½ tablespoons of fish sauce
- A few grinds of sea salt
- 4 tablespoons of coconut cream
- 6 large kefir leaves, roughly shredded/pulled apart
- Juice of 1 small lime
- 1 ½ tablespoons of maple syrup
- 3 fresh lychees, roughly chopped in quarters
Instructions
Add your coconut oil to medium sized saucepan and heat on high. Turn to medium and add garlic, ginger, lemongrass, chilli and sauté for 2-3 minutes until fragrant. Now add your cherry tomatoes and cook for another few minutes.
Add the fish sauce, chicken stock, sea sat and simmer for 4-5 minutes. Now add your mushrooms, kaffir leaves, chicken, coconut cream, lychees, Thai basil, maple syrup and simmer for another few minutes until mushrooms are cooked.
Before serving add the lime juice and stir.
Ladle into bowls and enjoy.
