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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 2021.

Tags

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 (17)
Gluten-free (1)
Paleo (1)
Vegetarian (5)

7 reviews

Liked this soup a lot more than expected! Greengrocer didn't have lemongrass so used galangal alongside ginger (but would've used kaffir lime had my tired brain thought of it at the time), asfoetida to replace garlic (intolerance), oyster mushrooms, and palm sugar.

By: Emily
Posted: Jun 27, 2022
Diet: Original
0 Helpful

We love this every time we make -- easy effort produces delicious and complex flavors!

By: Jenny
Posted: Jun 27, 2022
Diet: Original
0 Helpful

Used tofu. Hubs added shrimp left over from po' boy. Subbed broccoli slaw for zucchini. Added toasted sesame oil.

By: Alice
Posted: Jun 27, 2022
Diet: Original
0 Helpful

The chickpeas were so out of place in this one. Otherwise we liked it after adding quite a bit of fish sauce and soy sauce.

By: Angela
Posted: Jun 24, 2022
Diet: Vegetarian
0 Helpful

Loved this! Quick and tasty. Used Lite coconut milk since I had it on hand. I had lemongrass paste and lightly dried ginger so I skipped step 1 and just threw them (and the garlic) in with the chicken.

By: Nicole
Posted: Jun 23, 2022
Diet: Original
0 Helpful

So delicious and so easy!

By: Melissa
Posted: Jun 22, 2022
Diet: Original
0 Helpful