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Tom kha kai

Alternative names	Chicken coconut soup, galangal soup
Type	Soup
Place of origin	Thailand
Associatedcuisine	Thailand
Serving temperature	Hot
Main ingredients	Coconut milk,galangal,lemon grass,kaffir lime leaves,mushrooms andchicken
Cookbook:Tom kha kai  Media:Tom kha kai

Tom kha kai,tom kha gai, orThai coconut soup^[1][2][3] (Thai:ต้มข่าไก่,pronounced[tômkʰàːkàj];lit. 'chickengalangal soup') is a spicy and sour hot soup withcoconut milk inThai 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 calledtom kha pet, and it featured duck and young galangal in a coconut milk-based curry.^[4] Over time, chicken became a more popular protein choice and the dish evolved into the version known astom 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 astom kha kung.^[5][6][7]Tom kha shares many base ingredients with another popular Thai soup calledtom yam. However,tom kha is distinguished by the addition of coconut milk, which lends it a creamy texture and a milder, sweeter taste compared totom yam.^[8]

Tom kha kai recipes typically includecoconut milk,galangal (sometimes substituted withginger),kaffir lime leaves,lemongrass,Thai chili,coriander (orcilantro),straw mushrooms (orshiitake or other mushrooms),chicken,fish sauce, andlime juice. Fried chilies are sometimes added.^[9]

There are other versions oftom kha kai made with seafood (tom kha thale,Thai:ต้มข่าทะเล), mushrooms (tom kha het,Thai:ต้มข่าเห็ด), pork (tom kha mu,Thai:ต้มข่าหมู) and tofu (tom kha taohu,Thai:ต้มข่าเต้าหู้).

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  Tom kha kai at a restaurant
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  Tom kha kai
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  Tom kha, Thai coconut soup,Chiang Mai

• Tom yum
• Tom khlong
• List of soups

• An Ancient Siamese Recipe for Tom Kha (1890 AD)
• Ayusuk, S., Siripongvutikorn, S., Thummaratwasik, P., & Usawakesmanee, W. (2009). "Effect of heat treatment on antioxidant properties of Tom-Kha paste and herbs/spices used in Tom-Kha paste".Kasetsart Journal Natural Science, 43(5), 305–312.
• Buasi, J.Joy's Thai Food Recipe Cookbook. Apornpradab Buasi.
• Sunanta, S. (October 2005).The globalization of Thai cuisine. In Canadian Council for Southeast Asian Studies Conference, York University, Toronto (pp. 1–17).

• Thai soups
• Chicken soups
• Foods containing coconut
• Laotian soups

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