Summer Sweater - Thai Coconut Sweet And Spicy Soup

• 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 :)

duck, lemongrass stems, chicken, mushrooms, ginger, red chilli, coconut sugar, broccoli florets, zucchini, fish sauce, lime juice, handful, lime, coconut milk

Taken from food52.com/recipes/30511-summer-sweater-thai-coconut-sweet-and-spicy-soup (may not work)