The Fastest Chicken Soup in the East

Coconut milk and tangy herbs make this simple Thai classic taste deceptively complex

by Nancie McDermott

Learn how to prepare tome kha gai. In this article, Nancy McDermott presents her simple method for preparing this quintessential Thai soup. She also explains how to get the ingredients if you don't happen to have an Asian market nearby.

From Fine Cooking 67, pp. 60-61
October 1, 2004

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