Tom Kha Gai Soup | from 3/9/15
with chicken, zucchini, and mushrooms

Name: Tom Kha Gai Soup | from 3/9/15
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless & skinless; 2 tsp + 1 1/2 Tbsp Fish sauce; 1 tsp + 1 tsp Brown sugar; 3 stalks Lemongrass, mashed; 1/2 inch Ginger, sliced thinly; 3 cloves Garlic, minced; 1/2 lb Mushrooms, brown or shiitake, sliced thinly; 1 Zucchini, large, sliced thinly; 2 Tomatoes, small, sliced thinly; 1 Tbsp Oil, cooking; 1 cup Coconut milk; 3 cups Stock, chicken; 1 Jalapenos (opt), sliced thinly; 1/4 bunch Cilantro (opt), leaves torn off of stems; 1/2 Limes, sliced into wedges; to taste Hot sauce (opt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

We featured Tom Kha Gai, a classic coconut-based Thai soup, back in March and it won such rave reviews that we had to bring it back. Clearly the dynamic combo of sweet, savory, and tangy won everyone over. Enjoy it for the first time or again!
Smarts: We use 1 cup of coconut milk (based on 4 servings) tonight here and the other cup gets used in tomorrow night's dinner. #ReduceFoodWaste

Ingredients

Metric

Servings:

Tom Kha Gai Soup with Chicken, Zucchini, and Mushrooms:

Chicken breasts, boneless & skinless - 1 lb
Fish sauce - 2 tsp + 1 1/2 Tbsp
Brown sugar - 1 tsp + 1 tsp
Lemongrass - 3 stalks , mashed
Ginger - 1/2 inch , sliced thinly
Garlic - 3 cloves , minced
Mushrooms, brown or shiitake - 1/2 lb , sliced thinly
Zucchini, large - 1 , sliced thinly
Tomatoes, small - 2 , sliced thinly
Oil, cooking - 1 Tbsp
Coconut milk - 1 cup
Stock, chicken - 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

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

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Make

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.
Next add chicken and saute until golden, 2 to 3 minutes.
Fold in mushrooms and saute for another 2 to 3 minutes until mushrooms start to get golden.
Pour in coconut milk, chicken 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.
While soup is cooking, slice jalapeños, pick off cilantro leaves, and slice limes into wedges.
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 enough.
Divide into bowls and serve with jalapeños, cilantro, and lime wedges.

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