Tom kha kai

Tom kha kai, also known as tom kha gai or Thai coconut soup, is a cherished dish in Thai cuisine, celebrated for its harmonious blend of spicy and sour flavors, with coconut milk as a central ingredient. The traditional Thai recipe features a distinctive combination of ingredients such as galangal, kaffir lime leaves, lemongrass, Thai chilies, coriander or dill, straw mushrooms (or other varieties of mushrooms), chicken, fish sauce, and lime juice. For an extra kick, some variations also include fried chilies.

There are various versions of tom kha kai, each reflecting regional preferences. In the Thai-style tom kha kai, dill weed is typically omitted, whereas in the Lao-style version, dill weed is a common addition. In Thailand, coriander or cilantro frequently substitutes for dill weed in tom kha kai.

While the classic version is made with chicken, there are numerous alternatives that incorporate seafood, mushrooms, pork, or tofu. Interestingly, in the late 19th century, tom kha was not served as a soup. Instead, it was a dish where chicken or duck was cooked in a light coconut broth abundant with galangal, and it was accompanied by roasted chili jam for dipping.