Tom Kha Gai — ต้มข่าไก่
Cuisine: Thai · Origin: Thailand
Tom Kha Gai is a creamy Thai coconut soup that combines tender chicken with aromatic spices and fresh herbs. The dish's name translates to 'boiled chicken with galangal,' referring to the galangal root that gives it a distinctive warm, peppery flavor. Made with coconut milk, chicken broth, galangal, lemongrass, lime leaves, and fresh lime juice, the soup balances richness with bright acidity. Typically garnished with cilantro and red chilies, Tom Kha Gai offers a harmonious blend of creamy, tangy, and spicy notes. It's a staple in Thai cuisine, served in homes and restaurants throughout Thailand, and has become popular globally. The soup is often enjoyed as a comforting main course or appetizer, and variations may include shrimp, mushrooms, or vegetables for different dietary preferences.
Standard serving: ~300 kcal (1 bowl (400g), estimate)
Tom Kha Gai became internationally famous only in the last few decades—before the 1980s, it was primarily a regional specialty of central Thailand, but globalization of Thai cuisine transformed it into one of the most recognized Thai dishes worldwide.
Photo by TeamTeam2002 (CC BY-SA 4.0), source.
椰奶雞湯 — ต้มข่าไก่
料理：Thai · 起源地：Thailand
Tom Kha Gai is a creamy Thai coconut soup that combines tender chicken with aromatic spices and fresh herbs. The dish's name translates to 'boiled chicken with galangal,' referring to the galangal root that gives it a distinctive warm, peppery flavor. Made with coconut milk, chicken broth, galangal, lemongrass, lime leaves, and fresh lime juice, the soup balances richness with bright acidity. Typically garnished with cilantro and red chilies, Tom Kha Gai offers a harmonious blend of creamy, tangy, and spicy notes. It's a staple in Thai cuisine, served in homes and restaurants throughout Thailand, and has become popular globally. The soup is often enjoyed as a comforting main course or appetizer, and variations may include shrimp, mushrooms, or vegetables for different dietary preferences.
標準份量：約 300 kcal（1碗（400克），估計值）
椰奶雞湯在最近幾十年才享譽國際——1980年代之前，它主要是泰國中部的地方特色菜，但隨著泰國菜全球化的浪潮，它已經搖身一變成為世界上最知名的泰國菜之一。
圖片來源：TeamTeam2002（CC BY-SA 4.0）— 來源