Chicken tom kha gai soup

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Chicken tom kha gai soup

Paleo, Gluten-Free, Soy-Free, Dairy-Free

2 Servings, 510 Calories/Serving

25–40 Minutes

Our paleo version of a Thai take-out favorite can be made in just one pot. Our custom lemongrass paste adds an authentically punchy, bright flavor to the broth.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic yellow onion
  • 6 ounces organic cremini or other button mushrooms
  • 1 organic red or other bell pepper
  • 10 ounces organic baby broccoli
  • Sun Basket lemongrass paste (lemongrass - EVOO - fresh garlic - fresh ginger - ground turmeric)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 1 cup coconut milk
  • 2 tablespoons sambal oelek (optional)

Nutrition per serving

Calories: 510, Protein: 37g (74% DV), Fiber: 10g (40% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 7g (35% DV), Cholesterol: 115mg (38% DV), Sodium: 210mg (9% DV), Carbohydrates: 36g (12% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and sear the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into ½-inch-thick strips; season generously with salt and pepper.
In a large sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pot.
While the chicken browns, start preparing the vegetables.

2

Prep the vegetables

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Cut the mushrooms into quarters.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.
  • Trim the root ends from the baby broccoli; cut the broccoli into 2-inch lengths.

3

Start the tom ka gai

In the same pot used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the onion, mushrooms, and lemongrass paste, season with salt and pepper, and cook until the onion and mushrooms start to soften, 1 to 2 minutes. Add ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the liquid is thickened slightly, 3 to 5 minutes.
Add the bell pepper, broccoli, and chicken and any accumulated juices and bring to a boil. Reduce to a vigorous simmer, cover, and cook until the vegetables are just tender and the chicken is cooked through, 4 to 6 minutes.
While the tom ka gai simmers, prepare the garnishes.

4

Prep the lime and cilantro; finish the tom ka gai

  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Coarsely chop the cilantro.
Remove the pot from the heat and stir in the coconut milk and 1 tablespoon [2 TBL] lime juice; season to taste with salt and pepper.

Serve

Transfer the chicken tom ka gai to individual bowls. Garnish with the cilantro and as much sambal oelek as you like. Serve with the lime wedges.
Kids Can!
  • Measure the onion.
  • Measure the water for the soup.
  • Juice the lime.
  • Garnish the soup with cilantro.