Tom Kha Gai Soup
with chicken / zucchini / mushrooms

Name: Tom Kha Gai Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 stalks Lemongrass, mashed; 1/2 inch Ginger, fresh, thinly sliced; 3 cloves Garlic, chopped; 8 oz Mushrooms, any brown, thinly sliced (look for pre-sliced to save time); 1 lb Chicken breasts, boneless and skinless, chopped; 2 tsp + 1 1/2 Tbsp Fish sauce; 1 tsp + 1 tsp Brown sugar; 8 oz Zucchini, thinly sliced; 1 Tomatoes, medium, thinly sliced; 1 Tbsp Oil, cooking; 1 cup Coconut milk; 3 cups Stock, any type; 1 Jalapenos (opt), thinly sliced; 1/4 bunch Cilantro, leaves torn; 1/2 Limes, wedges; to taste Hot sauce (opt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Lemongrass / Ginger / Garlic / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
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)
Zucchini / Tomatoes - Prep as directed.

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Make

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.

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