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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.

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Ingredients

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (13)
No ratings yet.
Gluten-free (0)
No ratings yet.
Paleo (0)
Vegetarian (1)

10 reviews

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

Added 1/4c dry sherry.

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

Wow! This was so tasty! Will definitely be adding this to our favourites

By: Laura
Posted: Jun 17, 2021
Diet: Original
0 Helpful

Pretty easy and I really liked the flavor. I used lemongrass paste instead of mashing the actual lemongrass - worked well.

By: Karen
Posted: Jun 17, 2021
Diet: Original
0 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
0 Helpful