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

Active: 30 minTotal: 30 min

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

Servings:
4
Metric
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

Nutrition Facts

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

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, 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.
  5. While soup is cooking, slice jalapeños, 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 jalapeños, cilantro, and lime wedges.

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Reviews

This meal has 43 reviews

Oh this soup is a winner! The veggies are perfectly crisp and the broth is so simple but tasty. I did end up adding extra coconut milk and stock as I like my soup a little more 'brothier'. I didn't have a good tool to mash the lemongrass with, and will probably use a different method for incorporating it next time. Overall, it's a beautiful and delicious dish!

By: Max
Posted: Dec 27, 2018
Diet: Vegetarian

This is a favorite that we keep coming back to! Love it and it's so easy.

By: Emily
Posted: Jun 29, 2016
Diet: Gluten-free

Made it again doubled recipe for 8 so more could enjoy!

By: Matthew
Posted: Jun 01, 2016
Diet: Gluten-free

This has become a family favorite! I've modified a bit though, I add 2 cans of coconut milk plus the broth, makes more soup and brings out the coconut flavor. I add less veggies due to the picky family and I cook rice noodles to add into our bowls to make it more filling. Love this soup!!!

By: Heather
Posted: Apr 11, 2016
Diet: Original

Subbed mock duck for tofu and made some soba noodles to go with it. Everyone loved it.

By: Megan
Posted: Mar 01, 2016
Diet: Vegetarian

Loved this! I made it with half the amount of honey and it was so tasty.

By: Vickie
Posted: Feb 24, 2016
Diet: Paleo