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Tom Kha Gai

Sunday, 8 December 2024 - 11:00 am (CET/MEZ) Berlin | Author/Destination: Asia / Asien
Category/Kategorie: General, Bon appétit Reading Time:  2 minutes

🔊 Listen to this Post Tom kha kai, tom kha gai, or Thai coconut soup (lit. ‘chicken galangal soup’) is a spicy and sour hot soup with coconut milk in Thai cuisine. 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.

Tom kha kai recipes typically include coconut milk, galangal (sometimes substituted with ginger), kaffir lime leaves, lemongrass, Thai chili, coriander (or dill), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added.

There are other versions of tom kha kai made with seafood (tom kha thale), mushrooms (tom kha het), pork (tom kha mu) and tofu (tom kha taohu).

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