Photo: Julie Bidwell; Styling: Stephanie Hanes 
Prep Time
30 Mins
Cook Time
37 Mins
Serves: 4

"This is my healthy version of Thai tom kha gai soup--so easy to make at home."

Lisa Huddleston, 40, Chicago

How to Make It

Step 1

Warm 1 Tbsp. oil in a skillet over medium heat. Sauté mushrooms until golden, 15 to 17 minutes. Transfer to a bowl. Add 1 Tbsp. oil to skillet. Sauté carrots until tender, about 5 minutes. Transfer to bowl.

Step 2

Add remaining 1 Tbsp. oil to skillet. Sauté shallots, stirring, until softened, 2 to 3 minutes. Stir in garlic; sauté 30 seconds. Add chicken; sauté until cooked through, about 3 minutes.

Step 3

Stir in broth, fish sauce, soy sauce, coconut milk and curry; add lemongrass, if desired. Turn heat to medium-high; bring to a boil. Reduce to medium and simmer 5 minutes, stirring once or twice. Remove from heat, discard lemongrass and stir in herbs. Serve.

Ratings & Reviews

stellacorona's Review

September 11, 2014
very good. made as directed. mixed udon noodles in with it. might add extra broth next time. even had some lemongrass. used onion instead of shallot. will make again.