Tom Kha Recipe

Prepare aromatics: Trim tough outer layers from lemongrass, smash the stalks with the back of a knife and cut into 2–3 pieces. Peel and slice galangal into thin rounds. Tear kaffir lime leaves to release oils and thinly slice shallot.

In a medium pot over medium heat, combine the chicken or vegetable stock and 1 cup water. Add sliced galangal, smashed lemongrass, torn kaffir lime leaves, sliced shallot, and smashed chiles. Bring to a gentle simmer (do not boil vigorously) and simmer uncovered for 10–12 minutes to infuse the aromatics.

Reduce heat to low and stir in the coconut milk, heating gently until warm but not boiling (about 3–4 minutes). Maintain a gentle simmer to avoid curdling the coconut milk.

Add mushrooms to the gently simmering coconut broth and cook until tender, about 4–6 minutes. If using shiitake with stems, remove tough stems before slicing.

If using cooked chicken, add the shredded or sliced chicken to the pot and heat through for 2–3 minutes. If using raw thin-sliced chicken, add pieces to simmering broth and cook until opaque and cooked through, about 4–5 minutes depending on thickness.

If using tomato wedges, add them in the last 1–2 minutes just to warm and soften slightly without disintegrating.

Remove the pot from heat. Fish out and discard large pieces of galangal and lemongrass stalks (and kaffir lime leaf pieces, if preferred).

Stir in fish sauce (or soy sauce), lime juice, and palm/brown sugar. Taste and adjust: add more fish sauce for saltiness, more lime for acidity, or more sugar to balance if needed. The hallmark balance is salty, sour, a touch of sweet, and aromatic.

Ladle the soup into bowls. Garnish each bowl with chopped cilantro and sliced green onions (use mostly green parts for color). Add optional chili oil or extra sliced chiles to taste.

Serve immediately while hot. Provide extra lime wedges and fish sauce at the table for guests to further adjust seasoning.