Tom Kha Gai Soup
with chicken, zucchini, and mushrooms
This classic, coconut-based Thai soup 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!
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 - 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
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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)
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Lemongrass / Ginger / Garlic / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
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Zucchini / Tomatoes - Prep as directed.
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Make
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Heat a Dutch oven with cooking oil over medium-high heat. Add lemongrass, ginger, and garlic to heated oil. Saute until very fragrant, ~1 minute.
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Add chicken and saute until golden brown on all sides, 2 to 3 minutes (don't worry if it isn't cooked all the way through).
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Fold in mushrooms and saute for another 2 to 3 minutes until mushrooms start to turn golden.
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Pour in coconut milk, chicken stock, and second parts of fish sauce and brown sugar. Bring to a simmer, reduce heat, and gently simmer uncovered for 4 to 6 minutes, or until chicken is cooked through and flavors have come together.
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While soup is cooking, slice jalapeños, pick off cilantro leaves, and slice limes into wedges.
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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.
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Season with hot sauce, and more fish sauce if it’s not savory enough.
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Divide soup into bowls and serve with jalapeños, cilantro, and lime wedges. Enjoy!
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