Tom Kha Gai Soup
with chicken, zucchini, and mushrooms
Tom Kha Gai a classic coconut-based Thai soup that gets its flavor from some of our favorite Asian aromatics. Don't worry if you've never cooked with them though - we have videos showing you how to easily prep all of them. You'll get a quick lesson and a delicious meal, all in one!
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
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
Proteins
Cuisines
Ingredients
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
Amount Per Serving
Calories
352
Just a moment...
% Daily Value
Total Fat
19g
29%
Just a moment...
Saturated Fat
12g
60%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
76mg
25%
Just a moment...
Sodium
1405mg
59%
Just a moment...
Total Carbohydrate
15g
5%
Just a moment...
Dietary Fiber
2g
9%
Just a moment...
Sugars
8g
Just a moment...
Protein
32g
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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
Amount Per Serving
Calories
352
Just a moment...
% Daily Value
Total Fat
19g
29%
Just a moment...
Saturated Fat
12g
60%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
76mg
25%
Just a moment...
Sodium
1405mg
59%
Just a moment...
Total Carbohydrate
15g
5%
Just a moment...
Dietary Fiber
2g
9%
Just a moment...
Sugars
8g
Just a moment...
Protein
32g
Just a moment...
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