In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Chicken tom kha gai soup with mushrooms, peppers, and Brussels sprouts
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 540 Calories/Serving
25–40 Minutes
A quintessential Thai dish brimming with a generous helping of vitamin-packed vegetables makes a soothing and healthful meal.
In your bag
- Chicken options:
- 2 boneless skinless chicken thighs (about 6 ounces each)
- 2 boneless skinless chicken breasts (about 5 ounces each)
- 1 organic yellow onion
- 4 ounces organic cremini or other button mushrooms
- 1 organic red bell pepper
- ¼ pound organic Brussels sprouts
- Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - ground turmeric)
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- ½ cup coconut milk
- 2 tablespoons sambal oelek (optional)
Nutrition per serving
Calories 540, Total Fat 32g (41% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 200mg (9% DV), Total Carb. 28g (10% DV), Fiber 8g (29% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 40g
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, Sesame.
Instructions
Wash produce before use
1
Prep and sear the chicken
- 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 ends from the Brussels sprouts. Cut the sprouts in half lengthwise; cut any large sprouts into quarters.
3
Start the tom kha 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 1 cup [2 cups] 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, Brussels sprouts, 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, 3 to 5 minutes.
While the tom kha gai simmers, prepare the remaining ingredients.
4
Prep the remaining ingredients; finish the tom kha gai
- Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
- Coarsely chop the cilantro.
Serve
Kids Can!
- Measure the onion.
- Measure the water for the soup.
- Juice the lime.
- Garnish the soup with cilantro.