Tom Kha Gai Soup
with chicken, zucchini and mushrooms

Name: Tom Kha Gai Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless and skinless, chopped; 2 tsp + 1 1/2 Tbsp Fish sauce; 1 tsp + 1 tsp Brown sugar; 3 stalks Lemongrass, mashed; 1/2 inch Ginger, fresh, sliced thinly; 3 cloves Garlic, chopped; 1/2 lb Mushrooms, brown or shiitake, sliced thinly; 1 Zucchini, large, sliced thinly; 1 Tomatoes, medium, sliced thinly; 1 Tbsp Oil, cooking; 1 cup Coconut milk; 3 cups Stock, any type; 1 Jalapenos (opt), sliced thinly; 1/4 bunch Cilantro (opt), leaves torn off of stems; 1/2 Limes, sliced into wedges; to taste Hot sauce (opt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

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.

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