BrokeAss Gourmet

BrokeAss Gourmet

Tom Kha Gai

  • Prep Time 0:20
  • Cook Time 0:30
  • Estimated Cost $13.50-$17.00

On Sunday I had the pleasure of helping with a soup-off in the home of Gourmet Gastronomer blogger Danny Gabriner. Several people, (including me), submitted recipes, which were voted on by Gourmet Gastronomer readers. The top 4 were prepared and served at an awesome daytime party at Danny’s house. I showed up early to help and was put in charge of a very nontraditional version of Tom Kha, a luscious chicken-coconut soup. The recipe’s creator, Michael, called for a flavorful and creamy coconut broth and a variety of garnishes including shredded chicken, fried plantains, minted peas, and caramelized fennel. While it was absolutely delicious, it provoked in me a craving for traditional Tom Kha Gai.

As I tipsily walked home from Danny’s (3 glasses of wine on an unusually sunny day will have that effect…), it occurred to me that Tom Kha Gai is totally BrokeAss. Score.


  • 2 14-oz. cans chicken or vegetable stock $2
  • 2 carrots, peeled and sliced $1
  • 2 cloves garlic, minced Pantry
  • 1 12" stalk lemongrass, cleaned and sliced thinly $1
  • 1 2" piece ginger, peeled and minced $1
  • 1 red bell pepper, seeded and chopped $1
  • 6 large white button mushrooms, cleaned and sliced $1
  • 1 14-oz. can regular coconut milk $1.50
  • 1 skinny chile (jalapenos work), seeded and minced $1
  • 2 boiled chicken breasts, shredded or 8 oz. tofu, cubed $5/$1.50
  • 1 small bunch fresh cilantro, chopped $1
  • 1 small bunch fresh mint, chopped $1
  • 1 lime cut into wedges $0.50
  • 1 tbsp vegetable oil Pantry
  • salt to taste Pantry

Recipe Serves 2


  1. Heat the oil in a large soup pot over medium heat. Add the lemongrass and garlic and cook 1-2 minutes, stirring frequently. Add the carrots, bell pepper, mushrooms, and ginger and cook for 3-4 minutes until very fragrant. Add the stock plus 1 can of water and stir well. Allow to simmer uncovered for 20 minutes.
  2. Stir in the coconut milk and salt to taste. Add the chicken/tofu and allow to cook for another 5 minutes.
  3. To serve, ladle into bowls and garnish with mint, cilantro and a squeeze of lime.

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What They're Saying

marguerite, on Mar 9, 10:22 AM, wrote:

That sounds great!!

Cailin, on Mar 9, 12:17 PM, wrote:

tom kha is one of my favorite things! chai-yo on polk st has my favorite, but maybe i’ll try making this at home. mmmm

Ray Martin, on Mar 9, 03:04 PM, wrote:

I’m thrilled to hear that you and your friends have “offs”! I have a group of friends who have one about twice a year. We have had a soup-off, dip-Offs, dance-offs, and the most poular have been the pie-offs. These evenings are full of very interesting submissions. We all vote and the host awards prizes. What a great reason to get together with friends and have some great food and drinks!

Dana, on Apr 28, 09:49 AM, wrote:

I made this recipe with a few changes: no mint, added 3 chopped green onions, and upped the broth to coconut milk ratio (i.e., more broth). It was super yummy and I got two dinners and two lunches out of it. YUM and CHEAP!

judi togel, on Oct 2, 02:50 AM, wrote:

tom kha gai

situs judi poker, on Nov 21, 07:21 PM, wrote:

tom kha is one of my favorite things