Tom Kha Gai Soupwith chicken / zucchini / mushrooms
This coconut-based Thai soup has become one of our community's favorites since it was first introduced in March 2015. It's sweet, savory, and tangy all at the same time.
Smarts: We packed this soup with lots of veggies - feel free to swap in and out whatever you love best.
- Lemongrass - 3 stalks, mashed
- Ginger, fresh - 1/2 inch, thinly sliced
- Garlic - 3 cloves, chopped
- Mushrooms, any brown - 8 oz, thinly sliced (look for pre-sliced to save time)
- Chicken breasts, boneless and skinless - 1 lb, chopped
- Fish sauce - 2 tsp + 1 1/2 Tbsp
- Brown sugar - 1 tsp + 1 tsp
- Zucchini - 8 oz, thinly sliced
- Tomatoes, medium - 1, thinly sliced
- Oil, cooking - 1 Tbsp
- Coconut milk - 1 cup
- Stock, any type - 3 cups
- Jalapenos (opt) - 1, thinly sliced
- Cilantro - 1/4 bunch, leaves torn
- Limes - 1/2, wedges
- Hot sauce (opt) - to taste
- Heat a Dutch oven over medium-high heat. Add oil and then lemongrass, ginger, and garlic. Saute until fragrant, ~1 minute.
- Add chicken to aromatics and saute until golden, 2 to 3 minutes.
- Fold in mushrooms and saute for another 2 to 3 minutes until mushrooms start to turn golden.
- Pour in coconut milk, stock, and second parts of fish sauce and brown sugar. Cover and bring to a boil and then simmer uncovered for 4 to 6 minutes.
- While soup is cooking, slice jalapenos, pick off cilantro leaves, and slice limes into wedges.
- Fold in zucchini and tomatoes. If you sliced zucchini super thin, the residual heat will cook the zucchini and you can just turn off the heat. Otherwise, simmer for another 2 to 3 minutes to cook the zucchini.
- Season with hot sauce and more fish sauce if it’s not savory / salty enough.
- Divide into bowls and serve with jalapenos, cilantro, and lime wedges.
This meal has 44 reviews
One of my favoritest CS recipes! Be sure to increase all the aromatics and season the chicken with a little salt and pepper
Love this! I always add more broth.
We thought this was okay, but no one loved it.
Loved this. Used a whole can of coconut milk and split half soy and half fish sauce. It's also really good with a spoonful of chili sauce added to each bowl if you like spice!
I'm not sure if our fish sauce had gone bad, but the smell while we were cooking this was so off-putting, we could barely bring ourselves to eat it. It tasted all right, but not nearly creamy enough for what I'm accustomed to for tom kha. I'd put the whole can of coconut milk in next time, but I also probably wont' make it again.
Solid 4. Liked this and will be making again. Pretty simple and easy which is always nice. Soup felt light but was still filling. Baby corn weirds me out so I used a cup of frozen instead.