T2 Tom Kha Recipe

Smash and slice lemongrass

Trim tough outer layers of lemongrass, use the white lower portions, smash each stalk with the back of a knife to bruise and release oils, then cut into 2-inch pieces.

Slice galangal and shallot

Peel and slice galangal into 1/8-inch rounds. Thinly slice the shallot or red onion. If using chilies, slice them now (keep seeds for heat). Tear the kaffir lime leaves once or twice to release aroma.

In a medium pot over medium heat, combine coconut milk and broth. Stir gently to combine, preventing the coconut milk from separating. Bring the liquid to a gentle simmer (do not boil vigorously).

Add the sliced galangal, smashed lemongrass pieces, torn kaffir lime leaves, thinly sliced shallot, and sliced chilies to the simmering coconut broth. Reduce heat to low and gently simmer for 10 minutes to infuse the flavors.

After the aromatics have simmered 10 minutes, add the halved/quartered white mushrooms to the pot. Increase heat slightly so the soup returns to a gentle simmer and cook for 4–6 minutes, until mushrooms are tender but still hold shape.

Taste the broth and remove galangal slices, lemongrass pieces, and any large lime leaf stems if desired (they are fibrous and typically not eaten whole).

Stir in fish sauce (or soy sauce), lime juice, and sugar. Start with the amounts listed, then taste and adjust: more fish sauce/salt for saltiness, more lime for acidity, more sugar for balance. Heat only briefly to warm through; do not boil after adding lime juice.

Add roughly chopped cilantro (leaves and tender stems) and stir to combine. Cook one minute more to blend flavors, then remove from heat.

Ladle soup into bowls. Garnish with extra cilantro leaves, a few thin slices of red onion, a drizzle of chili oil or a pinch of crushed red pepper, and a lime wedge on the side. Serve hot.