Tom Kha Recipe

In a medium pot, combine the coconut milk and chicken (or vegetable) stock and bring to a gentle simmer over medium heat. Do not boil vigorously to prevent coconut milk from separating.

Add the sliced galangal, bruised lemongrass stalks, torn kaffir lime leaves, and smashed bird's eye chiles to the pot. Reduce heat to low and simmer gently for 8–10 minutes to infuse the broth.

Add the straw mushrooms to the simmering broth and cook for 3–4 minutes, until they are heated through and tender.

While the broth is infusing, heat a small skillet over medium heat (optional) and quickly fry the sliced shallots until just soft and translucent, 1–2 minutes; this mellows their sharpness. Alternatively, add them raw for a brighter shallot flavor.

Add the minced garlic and thinly sliced chicken (or cubed tofu) to the simmering broth. Stir gently and simmer for 4–6 minutes, until chicken is cooked through (internal temperature 165°F / 74°C) or tofu is heated through and flavored by the broth.

Remove the pot from heat. Fish out and discard the galangal slices and lemongrass pieces (and kaffir lime stems, if any). Keep the torn kaffir lime leaves if you prefer to leave them in for aroma, but remove before serving if desired.

Stir in the fish sauce (or soy sauce), lime juice, and palm sugar. Taste and adjust: add more fish sauce for saltiness, more lime juice for acidity, or a touch more sugar to balance heat and sourness. For more heat, finely chop or add another bird's eye chile to the broth.

Ladle the soup into bowls and garnish with the chopped cilantro, sliced green onions, and thinly sliced red chili if using. Serve immediately while hot.