Ingredients Chicken Tom Kha Gai 5.0 (1) 2 Reviews Chef Andrew Zimmern's quick version of this classic Thai coconut soup gets flavor from a combination of fish sauce, chili paste, lemongrass, and lime leaves. Slideshow: More Soup Recipes By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. Food & Wine's Editorial Guidelines Updated on May 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 40 mins Yield: 4 Ingredients 1 pound skinless, boneless chicken thighs, trimmed and sliced crosswise 1/4 inch thick 1/4 cup fish sauce 3 cups chicken stock or low-sodium broth 3 tablespoons nam prik pao (Thai chili paste) (see Note) 2 tablespoons light brown sugar 2 fresh or frozen makrut lime leaves 1 stalk fresh lemongrass, tender inner white part only, minced (about 2 tablespoons) Two 14-ounce cans unsweetened coconut milk 1/2 pound shiitake mushrooms, stems removed and caps thinly sliced 1/4 cup fresh lime juice 2 Thai chiles, seeded and very thinly sliced on the diagonal, plus more for garnish Kosher salt 1/3 cup cilantro leaves, for garnish Limes wedges, for serving Directions In a medium bowl, toss the chicken with the fish sauce. In a medium saucepan, combine the stock with the chili paste, sugar, lime leaves and lemongrass and bring to a boil over moderately high heat. Stir in the coconut milk and simmer for 5 minutes. Add the chicken and fish sauce to the saucepan along with the shiitakes and simmer, stirring occasionally, until the chicken is cooked through and the mushrooms are tender, about 5 minutes. Remove from the heat and discard the lime leaves. Stir in the lime juice and chiles and season with salt. Ladle the soup into bowls. Sprinkle the soup with the cilantro and serve with lime wedges and sliced chiles. Notes Nam prik pao is a sweet and spicy Thai condiment. It's available at Asian markets and online at kalustyans.com. Suggested Pairing Briny, citrus-inflected white. Rate it Print