Tom kha kai

Tom kha kai, tom kha gai, or Thai coconut soup is a spicy and sour hot soup with coconut milk in Thai cuisine.

History

Tom kha is a Thai soup that originated around 1890 and was first recorded in a Thai recipe book. The earliest recorded version of the soup was called tom kha pet, and it featured duck and young galangal in a coconut milk-based curry. Over time, chicken became a more popular protein choice and the dish evolved into the version known as tom kha kai, which is made with chicken instead of duck. In addition to chicken, shrimp is also a popular protein option and is often referred to as tom kha kung. Tom kha shares many base ingredients with another popular Thai soup called tom yam. However, tom kha is distinguished by the addition of coconut milk, which lends it a creamy texture and a milder, sweeter taste compared to tom yam.

Ingredients

Tom kha kai recipes typically include coconut milk, galangal, kaffir lime leaves, lemongrass, Thai chili, coriander, straw mushrooms, chicken, fish sauce, and lime juice. Fried chilies are sometimes added.

Variations

There are other versions of tom kha kai made with seafood, mushrooms, pork and tofu.