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Tom Kha Gai Soup
with chicken / zucchini / mushrooms

Active: 30 Total: 30
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
Proteins
Cuisines

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

Nutrition Facts

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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.

Nutrition Facts

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Reviews

Ratings

Original (19)
No ratings yet.
Gluten-free (0)
No ratings yet.
Paleo (0)
Vegetarian (2)

Most Helpful

The prep took me quite a while, but it was easy to make and the end result was worth it. I subbed lemon zest for the lemongrass since I couldn't find any, but otherwise followed the recipe exactly. Great flavor and satisfying with all the veggies. I added a bit of sriracha for serving and liked the little big of heat I got with it and the jalapenos.

By: Caitlin
Posted: Jun 17, 2021
Diet: Original
1 Helpful

14 reviews

Cut the liquid by half as I do for most CS soups now. Cut the zucchini in half as well. Served it over rice. Would’ve used ramen if I’d had some. Very tasty, though.

By: Alana
Posted: Mar 28, 2022
Diet: Original
0 Helpful

I really love Tom Gha soup, so this recipe was just so-so for me. It's a nice-tasting soup, but it really needed something more: onion, red curry paste, a few sliced green onions. And the zucchini seemed like an odd addition - nice for the texture, but I don't think I've ever had it in Tom Gha soup before.

By: Caryn
Posted: Dec 13, 2021
Diet: Original
0 Helpful

This was really, really good! One of my absolute favourites!

By: Catherine
Posted: Sep 10, 2021
Diet: Original
0 Helpful

Great flavor that is even better the next day!

By: Nancy
Posted: Jul 09, 2021
Diet: Original
0 Helpful

Such good flavor!!

By: Erin
Posted: Jun 21, 2021
Diet: Original
0 Helpful

Easier than I thought. Skipped the marinating and used chicken thighs. Got rave reviews from the family. Will put in our regular rotation!

By: Bernadette
Posted: Jun 19, 2021
Diet: Original
0 Helpful