READY IN 45 mins

Tom Kha Gai

Read Reviews (2)

"An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste." — blue tuberosa

Directions

Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

Footnotes

Cook's Notes:
I pick up kaffir lime leave at an Asian market in Seattle and I've found that they keep really well in the freezer. You can also buy them online - fresh, dried, or powdered.
I also sub fresh lemongrass with a squeeze of lemongrass paste, as fresh is not available in my local store.

Reviews More Reviews

Apr 12, 2013

Okay, so I followed this pretty closely. I found some frozen kaffir lime leaves at the Asian market, and thawed them, which worked perfectly. I didn't have chicken, so I subbed some tofu. I just -really- disliked the canned button mushrooms. I picked them ALL out, and replaced them with fresh button mushrooms that I chopped and sauteed in a pan before adding to the completed soup. Any fresh mushroom would be better than the straw ones, which are kind of slimy and have a weird taste. I think this soup would be better with the chicken for sure, but the tofu was nice in a pinch, and the rest of the flavors were out of this world.

—ilkaisha

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Apr 03, 2013

This was amazing! Just like ordering from a thai restaurant. However, I did add about 1 tablespoon of salt and another can of unsweetened coconut milk to the soup to give it more flavor. Also let it simmer on low for 30 minutes otherwise the zuccini will not be soft enough. Will definately make again!

—emykay157

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2 Ratings

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Nutrition

Calories
330 kcal
17%

Carbohydrates
20.8 g
7%

Cholesterol
61 mg
20%

Fat
17 g
26%

Fiber
4 g
16%

Protein
26.7 g
53%

Sodium
1318 mg
53%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tom Kha Gai

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 330
Calories from Fat: 153

% Daily Value *
Total Fat 17g 26 %
Saturated Fat 13.1g 65 %
Cholesterol 61mg 20 %
Sodium 1318mg 53 %
** Potassium 601mg 17 %
Total Carbohydrates 20.8g 7 %
** Dietary Fiber 4g 16 %
Protein 26.7g 53 %
** Sugars 11.6g
** Vitamin A 16 %
** Vitamin C 22 %
** Calcium 9 %
** Iron 43 %
** Thiamin 15 %
** Niacin 103 %
** Vitamin B6 29 %
** Magnesium 31 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.