6 Servings
Active Time: 30 min
Total Time: 55 min
Loosely based on Tom Kha Gai, Thai chicken soup recipe comes together in under an hour with easy to find ingredients.
INGREDIENTS
2 tablespoons vegetable oil
1 bunch scallions, whites and pale-greens thinly sliced, dark greens sliced 1-inch thick
4 garlic cloves
1 1-inch piece ginger, peeled, finely chopped
1 large carrot, peeled, shredded
1 jalapeño, with seeds, thinly sliced (or seeded if you prefer less heat)
1 cup quartered stemmed shiitake mushrooms
1 pound skinless, boneless chicken breasts or thighs
1 quart low-sodium chicken broth
1 14-ounce can coconut milk
1 tablespoon (or more) fish sauce (such as nam pla or nuoc nam)
Kosher salt
2 cups thinly sliced sugar snap peas
1 teaspoon lime zest, divided
Fresh tender herbs (such as cilantro or basil)
Lime wedges (for serving)
RECIPE PREPARATION
Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes. Add carrot, jalapeño, and mushrooms and cook until softened, about 3 minutes. Add chicken, broth, coconut milk, and fish sauce. Bring to a boil, reduce heat, and cook until chicken is cooked through, 15–20 minutes. Transfer chicken to a plate and let cool slightly.
Add fish sauce to soup and season with salt and more fish sauce, if desired. Shred chicken into large chunks and return to pot along with sugar snap peas. Stir in lime zest. Top with fresh herbs and serve with lime wedges alongside.
Enjoy!
