Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Easy Tom Kha Gai

By , from the Zanne Miller collection
Serves 4


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

Related article: Chicken soup, eight ways

blueberry cake

This content is from the Zanne Miller collection.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice