Tom Kha Recipe

Prepare aromatics

Lightly bruise the lemongrass with the back of a knife and cut into 2–3 pieces. Slice galangal into 1/8–1/4-inch pieces. Peel and halve shallots and smash garlic cloves.

In a medium saucepan, combine coconut milk and stock over medium heat. Stir gently to avoid splitting the coconut milk. Add sliced galangal, bruised lemongrass, torn kaffir lime leaves, halved shallots and smashed garlic.

Bring the mixture to a gentle simmer (do not boil vigorously) and reduce heat to low. Simmer gently, uncovered, for 10–12 minutes to infuse the coconut broth with aromatics.

After simmering, taste the broth. Use a slotted spoon to remove the larger pieces of aromatics (or leave them in for stronger flavor if preferred).

While the broth simmers, prepare mushrooms by cleaning and slicing or tearing into bite-size pieces. Halve cherry tomatoes and thinly slice onion.

Raise heat to medium-low. Add the mushrooms, cherry tomatoes, and sliced onion to the infused coconut broth. Simmer gently for 4–6 minutes, until mushrooms are tender but still hold shape and tomatoes start to soften.

If using chicken, tofu, or shrimp, add them now. For pre-cooked chicken or tofu, warm through for 2–3 minutes. For raw shrimp, simmer until pink and cooked through (about 2–3 minutes). Ensure proteins are heated through but not overcooked.

Stir in fish sauce (or tamari), Thai red chili paste (or red curry paste), and palm sugar. Start with the listed amounts and adjust after balancing with lime.

Turn off the heat. Add fresh lime juice gradually, tasting as you go, to reach a balance of hot, sour and salty. Adjust salt if needed (add up to the indicated amount).

Ladle the soup into bowls. Garnish each bowl with chopped cilantro, sliced scallions, thinly sliced fresh chiles (if using), and a drizzle (about 1 tsp) of roasted chili oil per bowl.

Serve hot with lime wedges on the side for extra brightness.