Tom Kha Base

A coconut milk broth infused with galangal, lemongrass, and kaffir lime leaf, gentler and creamier than tom yum, forming the base of tom kha gai (galangal coconut chicken soup).

Flavor Profile

Rich and creamy from coconut milk, with galangal's sharp, citrusy warmth as the defining aromatic note over tom yum's more chili-forward profile.

Culinary Uses

Base for tom kha gai and related coconut-based Thai soups.

Regional Variations

Some versions add a small amount of chili for mild heat; the balance of galangal to lemongrass varies by region and household.

Storage

Refrigerate 2–3 days; freezes reasonably well given the coconut fat content.

Tom yum and tom kha are frequently confused by non-Thai speakers despite distinct textures (clear/sour versus creamy/coconut) and different primary aromatics.