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Ingredients
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Broth & aromatics
Proteins & main add-ins
Seasoning & finishing
Garnish
Method
Broth & aromatics
Prepare aromatics
Peel and slice galangal into 2 thin slices (or peel and smash a 1-inch piece of fresh ginger if substituting). Trim lemongrass: remove tough outer layers, bruise the stalk by hitting with the back of a knife and cut into 2–3 pieces. Halve the shallot. Lightly crush the chilies to release heat but keep them whole.
In a medium saucepan, combine 4 cups water or fish stock and 1 cup coconut milk. Add the galangal slices, bruised lemongrass, kaffir lime leaves (torn once to release oils), halved shallot, and crushed chilies. Bring to a gentle simmer over medium heat.
Reduce heat to low and simmer gently, uncovered, for 10 minutes to infuse the broth. Stir occasionally and do not boil vigorously (to prevent coconut milk from breaking).
Proteins & main add-ins
After 10 minutes of simmering, add 1 tablespoon sake and 1 cup halved shiitake mushrooms. Continue to simmer for 4–5 minutes, until mushrooms are tender.
Gently add the salmon pieces to the simmering broth in a single layer. Simmer at a gentle poach (simmer, not boil) for 3–4 minutes, or until salmon is just cooked through and opaque in the center. Cooking time will depend on piece thickness—avoid overcooking.
Seasoning & finishing
Remove the pot from heat. Fish out and discard galangal slices and lemongrass pieces if desired (they are fibrous). Taste the broth.
Stir in 2 tablespoons fish sauce, 2 tablespoons fresh lime juice, 1 teaspoon sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper. Adjust to taste—balance salty (fish sauce), sour (lime), and a little sweetness. If more heat is desired, add sliced chili now.
Add 2 tablespoons chopped fresh dill and, if using, 2 tablespoons chopped Thai basil or cilantro. Gently stir to distribute without breaking the salmon pieces.
Serve & garnish
Ladle the tom kha into warmed bowls, ensuring each bowl gets pieces of salmon and mushrooms. Garnish with extra dill fronds, thin lime wedges, and a few thin slices of fresh chili if desired.
Serve immediately with steamed jasmine rice on the side or alone as a soup. Leftovers: cool to room temperature, refrigerate in an airtight container for up to 2 days; reheat gently to avoid splitting the coconut milk.