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Week of 3/11/19

Tom Kha Gai Soup
with chicken / zucchini / mushrooms

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Tom Kha Gai Soup
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.
Tags
One Pot, Low Calorie, Make Ahead, Freezer Friendly, Quick and Easy
Proteins
Chicken, non-ground
Cuisines
Asian - Thai
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79

Ingredients

Metric
Servings:
4
Tom Kha Gai Soup:
  • 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

Prep

  1. Lemongrass / Ginger / Garlic / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  2. Chicken - Chop into bite-sized pieces. Toss with first part of fish sauce and first part of brown sugar. Tenderize with a fork. (Can be done 1 day ahead)
  3. Zucchini / Tomatoes - Prep as directed.

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then lemongrass, ginger, and garlic. Saute until fragrant, ~1 minute.
  2. Add chicken to aromatics and saute until golden, 2 to 3 minutes.
  3. Fold in mushrooms and saute for another 2 to 3 minutes until mushrooms start to turn golden.
  4. 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.
  5. While soup is cooking, slice jalapenos, pick off cilantro leaves, and slice limes into wedges.
  6. 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.
  7. Season with hot sauce and more fish sauce if it’s not savory / salty enough.
  8. Divide into bowls and serve with jalapenos, cilantro, and lime wedges.

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