Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 3/20/17

Tom Kha Gai Soup
with chicken, zucchini and mushrooms

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Tom Kha Gai Soup
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.
Tags
Feeds a Crowd, Low Calorie, Make Ahead, Freezer Friendly, Quick and Easy
Proteins
Chicken, non-ground
Cuisines
Asian - Thai
Save recipe
132

Ingredients

Metric
Servings:
4
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

  1. 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)
  2. Lemongrass / Ginger / Garlic / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  3. Zucchini / Tomatoes - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. 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.
  2. Add chicken to aromatics and saute until golden, 2 to 3 minutes.
  3. Fold in mushrooms and saute for another 2 to 3 minutes until mushrooms start to turn golden.
  4. 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.
  5. While soup is cooking, slice jalapenos, pick off cilantro leaves and slice limes into wedges.
  6. 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.
  7. Season with hot sauce and more fish sauce if it’s not savory enough.
  8. Divide into bowls and serve with jalapenos, cilantro and lime wedges.

Reviews

Ratings

0 reviews