Tom Kha Gai Soup | from 3/9/15
with chicken, zucchini, and mushrooms
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
- 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
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.
Nutrition Facts
Reviews
Ratings
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!
0 HelpfulThis 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!!!
0 Helpful