Tom Kha Gai
Bangkok, Thailand
This comforting soup features tender chicken slices simmered in a silky coconut milk broth infused with galangal, lemongrass, and kaffir lime leaves. It is seasoned with fish sauce, lime juice, and fresh chilies to create a creamy, sour, and mildly spicy finish.
Why locals eat it
Historically documented in Thai recipe books dating back to the late 19th century, this soup highlights the ancient Southeast Asian use of galangal ('kha') as a primary medicinal herb. It has since become a global ambassador of traditional central Thai cuisine.
Local tip
Avoid eating the large chunks of galangal, lemongrass, and lime leaves; they are left in the bowl purely to infuse the broth with aroma.
Typically made with
chicken, coconut milk, galangal, lemongrass, kaffir lime leaves, straw mushrooms, lime juice, fish sauce, chilies. Recipes vary — always check with the vendor if you have allergies.