Tom kha kai
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|Tom kha kai|
|Chicken coconut soup, galangal soup|
Place of origin
|Thailand and Laos|
|Coconut milk, galangal, lemon grass, kaffir lime leaves, mushrooms and chicken|
|Cookbook:Tom kha kai Tom kha kai|
Tom kha kai or Tom kha gai or Thai coconut soup  (Thai: ต้มข่าไก่, RTGS: tom kha kai, IPA: [tôm.kʰàː.kàj]; Lao: ຕົ້ມຂ່າໄກ່, tom kha kai, IPA: [tôm.kʰāː.kāj]), literally "chicken galangal soup") is a spicy and sour hot soup with coconut milk in Lao cuisine and Thai cuisine.
In Thailand, most tom kha kai recipes typically include coconut milk, galangal, kaffir lime leaves, lemongrass, Thai chili peppers, coriander (or dill weed), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lemon juice. Fried chilies are sometimes added, and this creates a smoky flavor as well as texture, color, and heat; however, they are not added so much that they overwhelm the soup. The key is to get a taste balance between the spices.
In a Thai-style tom kha kai dill weed is not used, whereas in a Lao-style tom kha kai dill weed (phak si Lao: ຜັກຊີ) is used. Dill weed is a common herb which is used in Lao cuisine. The Thais' answer to dill weed (known in Thailand as phak chi Lao Thai: ผักชีลาว, since it is known locally as a Lao herb) in Thai tom kha is coriander or cilantro (phak chi Thai: ผักชี in Thai).
There are other versions of tom kha kai made with seafood (tom kha thale; Thai: ต้มข่าทะเล), mushrooms (tom kha het; Thai: ต้มข่าเห็ด), pork (tom kha mu; Thai: ต้มข่าหมู) and tofu (tom kha taohu; Thai: ต้มข่าเต้าหู้).
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- Sunanta, S. (2005, October). The globalization of Thai cuisine. In Canadian Council for Southeast Asian Studies Conference, York University, Toronto (pp. 1-17).
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