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 2022.
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)
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.