Tom kha kai or Thai coconut soup (Thai: ?????????, pronounced [tôm k?à: kàj]; Lao: ??????????, pronounced [tôm k??: k?j]; literally "chicken galangal soup") is a spicy and sour hot soup with coconut milk in Thai and Lao cuisines.
Video Tom kha kai
Ingredients
In Thailand, most tom kha kai recipes typically include coconut milk, galangal, kaffir lime leaves, lemongrass, Thai chili peppers, coriander (or dill weed), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added.
Maps Tom kha kai
Variations
In a Thai-style tom kha kai, dill weed is not used, whereas in a Lao-style tom kha kai, dill weed (phak si, Lao: ?????) is used. Dill weed is a common herb which is used in Lao cuisine. The Thais' answer to dill weed (known in Thailand as phak chi Lao (Thai: ????????), since it is known locally as a Lao herb) in Thai tom kha is coriander or cilantro (phak chi, Thai: ?????).
There are other versions of tom kha kai made with seafood (tom kha thale, Thai: ??????????), mushrooms (tom kha het, Thai: ??????????), pork (tom kha mu, Thai: ?????????) and tofu (tom kha taohu, Thai: ?????????????).
In the late 19th century, tom kha was not a soup. it was a dish of chicken or duck simmered in a light coconut broth with a generous amount of galangal. It was then served with a basic roasted chili jam as a dipping relish.
Gallery
See also
- List of soups
References
Further reading
- 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).
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