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Week of 3/9/15

Tom Kha Gai Soup
with chicken, zucchini, and mushrooms

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Tom Kha Gai Soup
Tom Kha Gai is a classic coconut-based Thai soup. It's sweet, savory, and tangy all at the same time, but most importantly, it's warming comfort in a bowl.
Smarts: We tried to pack this soup with lots of veggies - feel free to swap in and out whatever you love best.
Tags
One Pot, Feeds a Crowd, Low Calorie, Quick and Easy
Proteins
Chicken, non-ground
Cuisines
Asian - Thai
Save recipe
210

Ingredients

Metric
Servings:
4
Tom Kha Gai Soup:
  • Chicken breasts, boneless and skinless - 1 lb , chopped
  • Fish sauce - 2 tsp + 1 1/2 Tbsp
  • Brown sugar - 1 tsp + 1 tsp
  • Lemongrass - 3 stalks , mashed
  • Ginger, fresh - 1/2 inch , sliced thinly
  • Garlic - 3 cloves , chopped
  • Mushrooms, brown or shiitake - 1/2 lb , sliced thinly
  • Zucchini, large - 1 , sliced thinly
  • Tomatoes, medium - 1 , sliced thinly
  • Oil, cooking - 1 Tbsp
  • Coconut milk - 1 cup
  • Stock, any type - 3 cups
  • Jalapenos (opt) - 1 , sliced thinly
  • Cilantro (opt) - 1/4 bunch , leaves torn off of stems
  • Limes - 1/2 , sliced into wedges
  • Hot sauce (opt) - to taste

Prep

  1. 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 up to 1 day ahead)
  2. Lemongrass / Ginger / Garlic / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  3. Zucchini / Tomatoes - Prep as directed.

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Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then aromatics - lemongrass, ginger, and garlic. Saute for ~1 minute, until very fragrant.
  2. Next add chicken and saute until golden, 2 to 3 minutes.
  3. Fold in mushrooms and saute for another 2 to 3 minutes until mushrooms start to get 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. While soup is cooking, slice jalapenos, pick off cilantro leaves, and slice limes into wedges.
  6. 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.
  7. Season with hot sauce, and more fish sauce if it’s not savory enough.
  8. Divide into bowls and serve with jalapenos, cilantro, and lime wedges.

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