Tom Kha Gai Soup
with chicken, zucchini and mushrooms
This coconut-based Thai soup has become one of our community's favorites since it was first introduced in March 2015. It's sweet, savory and tangy all at the same time.
Smarts: We packed this soup with lots of veggies - feel free to swap in and out whatever you love best.
Smarts: We packed this soup with lots of veggies - feel free to swap in and out whatever you love best.
Tags
Ingredients
Tom Kha Gai Soup:
- Chicken breasts, boneless and skinless - 1 lb, chopped
- Fish sauce - 2 tsp + 1 1/2 Tbsp
- Brown sugar - 1 tsp + 1 tsp
- Lemongrass - 3 stalks, mashed
- Ginger, fresh - 1/2 inch, sliced thinly
- Garlic - 3 cloves, chopped
- Mushrooms, brown or shiitake - 1/2 lb, sliced thinly
- Zucchini, large - 1, sliced thinly
- Tomatoes, medium - 1, sliced thinly
- Oil, cooking - 1 Tbsp
- Coconut milk - 1 cup
- Stock, any type - 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
Just a moment...
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.
- Add chicken to aromatics and saute until golden, 2 to 3 minutes.
- Fold in mushrooms and saute for another 2 to 3 minutes until mushrooms start to turn golden.
- Pour in coconut milk, 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 jalapenos, 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 jalapenos, 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...
Reviews
Ratings
43 reviews
Smiled stevia and made a larger portion based on some reviews. It was absolutely delicious!!
0 HelpfulThought it would need more coconut milk (the broth looked thinner than when we usually get this at restaurants), but it actually ended up having an amazing flavor! I was also surprised by how much I liked the zucchini. My only complaint is that I think the portions for this one are underestimated.
0 HelpfulMan I am not sure where we went wrong, we followed the directions, and everyone seemed to like this but it was just not for us.... :(
0 Helpful