There are few soups in the world that bring me as much comfort as classic Tom Kha; slow simmered with an exotic amalgamation of creamy coconut milk, lemongrass, makrut lime, and the subtle heat that can only come from galangal or Thai ginger. I first had the soup when visiting New Orleans when I was a college freshman; a small group of friends and I found a dark, mysterious Thai restaurant outside of the quarter, and after feasting for nearly three hours, I realized my deep affinity for not only Thai food, but more specifically the creamy richness of Tom Kha. In a weird and utterly terrifying conclusion, we all leaned forward on the glass tabletop, only to have it crack from the center out emanating a loud “click, click, click, click” sound that left us all dumbfounded, embarrassed, and scared. We escaped without further incident, but I will always remember the flavors and sounds of my first truly authentic Thai dinner.
Like so many food experiences from my past, I’ve since worked studiously at replicating the mysterious comfort of Tom Kha; the meaning of the words together are quite simple, TOM translated as “boiling a broth” while KHA is “galangal” and then when listed as the familiar TOM KHA GAI, it’s served with chicken. I love it with poultry and shrimp, but the base soup also stands up brilliantly to vegetables; hence, my version with peppers and hearty mushrooms is every bit as satisfying as other recipes with chicken, shellfish, or meat.
Perhaps the reason I’ve struggled so much at duplicating the experience of my first Tom Kha is due to the fact that it’s extremely difficult to procure true ingredients from Thailand like galangal, and makrut…but with the help of the entire line of authentic ingredients that come with every Blue Elephant Royal Thai product, the taste of Thailand can be enjoyed in your home. This soup is special to me…that’s why I only trust Blue Elephant Tom Kha. Thump thump!
