Top | Zanne Miller

Easy Tom Kha Gai

(recipe, Zanne Miller)


  1. 2 Tbsp. peanut or other vegetable oil
  2. 1 white onion, sliced into strips ⅛-inch thick
  3. 3 garlic cloves, minced
  4. 2 cans (14 ounces each) coconut milk
  5. ½ qt. (16 ounces) chicken broth
  6. 2 Tbsp. minced ginger
  7. 4 red Thai chile peppers or serrano peppers, sliced into rings
  8. 1 lb. boneless chicken breast, cubed
  9. 1 can (16 ounces) diced tomatoes
  10. 10 oz. sliced white mushrooms or canned straw mushrooms
  11. 10 lime leaves, deveined and thinly sliced
  12. 1 stalk lemongrass, finely chopped
  13. Salt and pepper, to taste
  14. 1 Tbsp. brown sugar or minced palm sugar
  15. ¼ cup lime juice
  16. Chopped cilantro, for garnish


  1. Put the peanut oil in a large (at least 4 quarts) stock pot. Over medium heat, sauté the onion until translucent. Add the coconut milk, broth, ginger, and peppers, and simmer for 10 minutes.
  2. Meanwhile, put the cubed chicken in a separate saucepan and cover it with water. Heat to boiling. Strain off the fat, then add the remaining liquid and the chicken to the soup pot.
  3. Add the tomatoes, mushrooms, lime leaves, and lemongrass, and simmer for another five to 10 minutes. Add salt and pepper to taste, then add the sugar and lime juice.
  4. Ladle the soup into bowls and garnish with the cilantro.