Tom Kha Gai Soup
with chicken / zucchini / mushrooms

Name: Tom Kha Gai Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 stalks Lemongrass, mashed; 1 Tbsp Ginger, fresh, diced; 3 cloves Garlic, chopped; 8 oz Mushrooms, any brown, 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 Jalapenos (opt), thinly sliced; 1/4 cup Cilantro leaves, torn; 1/2 Limes, wedges; 1 Tbsp Oil, cooking; 1 can Coconut milk (14 oz / 397 g); 3 cups Stock, any type; to taste Hot sauce (opt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This Thai-inspired soup has become a staple in Cook Smarts meal plans and it always gets great reviews for being flavorful and fast. The last time we featured this soup was in 2019.

Ingredients

Metric

Servings:

Tom Kha Gai Soup:

Lemongrass - 2 stalks , mashed
Ginger, fresh - 1 Tbsp , diced
Garlic - 3 cloves , chopped
Mushrooms, any brown - 8 oz , 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
Jalapenos (opt) - 1 , thinly sliced
Cilantro leaves - 1/4 cup , torn
Limes - 1/2 , wedges
Oil, cooking - 1 Tbsp
Coconut milk (14 oz / 397 g) - 1 can
Stock, any type - 3 cups
Hot sauce (opt) - to taste

Prep

Lemongrass / Ginger / Garlic / Mushrooms - Prep as directed. Combine lemongrass, ginger, and garlic in one container. Store mushrooms separately. (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.
Jalapenos / Cilantro / Limes - 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.
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. Remove lemongrass stalks before serving.
Divide into bowls and serve with jalapenos, cilantro, and lime wedges.

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