Sake Tom Kha Recipe

Prep aromatics: bruise the lemongrass by hitting it with the back of a knife, then cut into 2–3 pieces. Lightly smash the galangal (or ginger) slices, halve the shallot, and smash the garlic cloves. Tear lime leaves into a few pieces to release oils.

In a medium pot, combine 4 cups water or stock, lemongrass, galangal/ginger, shallot, garlic, torn lime leaves and sliced chiles. Bring to a gentle simmer over medium heat.

Simmer gently, uncovered, for 10 minutes to infuse the broth. Taste for aromatics; if you want stronger flavor, simmer an additional 5 minutes but do not boil vigorously to preserve delicate aromatics.

Strain the broth into a clean pot or ladle out solids with a slotted spoon, reserving some of the solids (a few small lime leaf pieces and one lemongrass piece can remain for presentation if desired). Return broth to the pot and keep at a gentle simmer.

Stir in 1 cup coconut milk and warm through over low heat; do not boil once coconut milk is added to avoid separating. Adjust heat so broth is hot but not aggressively bubbling.

Prepare salmon and vegetables: cut salmon into 1-inch cubes and pat lightly dry. Slice mushrooms and wash greens; halve cherry tomatoes if using.

Add mushrooms to the hot coconut broth and simmer gently for 3–4 minutes until they begin to soften.

Add the salmon pieces to the broth in a single layer. Simmer gently for 3–5 minutes, depending on chunk size, until salmon is just cooked through and flakes easily. Avoid stirring vigorously to keep salmon pieces intact.

In the last 1–2 minutes of cooking, add baby bok choy or spinach and cherry tomatoes. Cook until greens are wilted but still bright (about 1 minute for spinach, 2 minutes for bok choy greens/stems).

Turn off heat or reduce to the lowest setting. Stir in 2 tablespoons fish sauce, 2 tablespoons fresh lime juice, and 1 teaspoon sugar. Taste the soup and adjust seasoning with salt (start with 1/2 tsp) and black pepper. Balance salt, sour and sweet to your preference — add up to 1 more tablespoon fish sauce or another 1 tablespoon lime juice if needed.

Fold in 2 tablespoons chopped fresh dill and 2 tablespoons chopped cilantro (if using). Let the herbs infuse for 30 seconds to 1 minute off the heat.

Ladle the soup into warmed bowls, making sure each bowl gets an even distribution of salmon and mushrooms.

Garnish with extra dill fronds, sliced green onion, and a lime wedge on the side. Serve immediately while hot.

Optional: offer extra fish sauce, lime wedges, and sliced chiles at the table for guests to adjust seasoning and heat.