Usually eaten as an appetizer soup, this is a traditional Thai soup with coconut milk as the base, marked by the sweetness of coconut milk that precisely neutralizes the pungent aroma of lemongrass and ginger, the refreshing sourness of lime juice, and the mild spiciness from the chili peppers, creating a balanced taste of “sweet-sour-slightly spicy”.
What is tom kha soup?
Originating from central Thailand, this cuisine represents the “best of both worlds”, together with Tom Yum. However, Tom Kha is milder due to its coconut milk flavor compared to Tom Yum, and is a national soup adored by Thai street stalls and upscale restaurants equally.
Its most notable feature is the perfect blend of coconut milk’s mellow sweetness and a variety of spices – lemongrass for lemony freshness, galangal for warmth and spiciness, lime leaves for citrus aroma, lime juice for tartness and chili peppers for mild spiciness to enhance the flavor, and finally fish sauce for a fresh and salty base.
Tom kha vs Tom Yum
TTom Kha: Made with coconut milk and stock, it has a mildly sour and spicy flavor mixed with a rich, mellow taste that is definitely coconut sweet. It tastes excellent with rice or as a hot soup.
Tom Yum: Made with clear broth (or a tiny bit of coconut milk), it has a more pronounced sour and spicy flavor and is lively and refreshing. If an aroma exists, a little bit of coconut milk helps to accentuate it.
How it’s made:
Ingredients
- 4 cups coconut milk
- 1 cup chicken stock
- ¼ cup finely chopped cilantro
- 1 stalk lemongrass, tough outer parts removed, thinly sliced
- 1 (2 inch) piece galangal, thinly sliced
- 2 fresh Thai chile peppers, minced
- 6 makrut lime leaves, thinly sliced
- 2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces
- ½ head cabbage, thinly sliced
- 5 limes, juiced
- ¾ teaspoon fish sauce
Directions
- Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chili peppers, and lime leaves; cook for 5 minutes.
- Increase heat to medium-high heat. Add chicken; boil until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; toss in lime juice and fish sauce.
The recipe is from: Tom Kha Soup
Frequently Asked Questions
If I don’t have galangal, what can I use?
Fresh ginger can be substituted. Even though the flavor will be a little different, the soup will still gain depth and warmth.
How can I balance the flavors if the soup is too hot or too sour?
Add a sprinkling of sugar or a bit extra coconut milk if the soup is too sour. Cut back on the Thai chili if it’s too hot.
Can I get it ready beforehand?
You can preserve it in the fridge for up to three days. To keep the fresh citrus flavor, squeeze in some lime juice immediately before serving.
Tom Kha Soup
Ingredients
- 4 cups coconut milk
- 1 cup chicken stock
- ¼ cup finely chopped cilantro
- 1 stalk lemongrass tough outer parts removed, thinly sliced
- 1 2 inch piece galangal, thinly sliced
- 2 fresh Thai chile peppers minced
- 6 makrut lime leaves thinly sliced
- 2 pounds boneless chicken thighs cut against the grain into bite-sized pieces
- ½ head cabbage thinly sliced
- 5 limes juiced
- ¾ teaspoon fish sauce
Instructions
- Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and lime leaves; simmer for 5 minutes.
- Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
