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Week of 6/14/21

Tom Kha Gai Soup
with chicken / zucchini / mushrooms

Active: 30 Total: 30
Original GF Paleo Vegetarian
Tom Kha Gai Soup
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 2020.
Tags
One Pot, Make Ahead, Freezer Friendly, Quick and Easy
Proteins
Chicken, non-ground
Cuisines
Asian - Thai
Save recipe
23

Ingredients

Metric
Servings:
4
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

  1. 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)
  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.
  4. Jalapenos / Cilantro / Limes - 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. 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.
  6. Season with hot sauce and more fish sauce if it’s not savory / salty enough. Remove lemongrass stalks before serving.
  7. Divide into bowls and serve with jalapenos, cilantro, and lime wedges.

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