Sake Tom Kha ‡ Recipe

In a medium saucepan, combine the stock, water, sliced galangal (or ginger), torn kaffir lime leaves, smashed lemongrass pieces, and smashed chilies. Bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low and let the aromatics steep for 10 minutes, partially covered. This infuses the liquid without boiling off delicate aromatics.

After steeping, stir in the sake and simmer 2 more minutes to mellow the alcohol.

Strain the broth through a fine-mesh sieve into a clean pot or back into the saucepan, pressing lightly on solids to extract flavor. Discard solids.

Return the strained broth to low heat. Whisk in the coconut milk until incorporated and warmed through; do not boil once coconut milk is added to prevent separation.

Season the broth with fish sauce and sugar; taste and adjust — it should be balanced salty, sour, and slightly sweet.

Bring the coconut-sake broth to a gentle simmer. Add the mushrooms and baby corn (or carrots) and simmer 2–3 minutes until they begin to soften but remain slightly firm.

Carefully add the salmon cubes to the simmering broth in a single layer. Simmer gently for 3–4 minutes, or until salmon is just cooked through and opaque in the center. Avoid vigorous boiling to keep salmon tender.

Add the halved cherry tomatoes and simmer 30 seconds to 1 minute just to warm and slightly soften them.

Turn off the heat. Stir in the fresh lime juice and chopped dill. Taste and adjust seasoning with additional fish sauce, lime juice, or salt if needed.

Ladle the tom kha into warmed bowls, making sure each bowl gets a good portion of salmon, mushrooms, and broth.

Garnish with cilantro if using, a sprinkle of white pepper, and serve with lime wedges on the side for extra acidity.