Tom Kha Gai — Coconut Galangal Chicken Soup / ต้มข่าไก่
Tom kha is the coconut-rich counterpart to tom yum — the same aromatic base (galangal, lemongrass, kaffir lime leaves) but poached in coconut milk rather than clear broth, creating a soup that is silky, fragrant, and less aggressive than tom yum. The galangal ('kha' gives the soup its name) is the dominant aromatic — it must be fresh, young, and sliced in 5mm rounds so it infuses efficiently without becoming too dominant. Chicken thigh (skin-on for fat, on the bone for flavour) is the traditional protein. Oyster mushrooms or straw mushrooms complete the dish. Like tom yum, lime juice and fish sauce are calibrated off-heat — the boiled-lime problem applies equally here.
Three in town · two shipped · three elsewhere in British Columbia · one not yet within reach.
- In town
- 3 · fresh lime juice, cherry tomatoes, thai basil
- Shipped to you
- 2 · lemongrass, palm sugar
- Elsewhere in British Columbia
- 3 · coconut milk, galangal, cilantro
- Not yet within reach
- 1 · red curry paste
The Market List
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Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
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The Method
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What to Pour
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The whole pairing