Tom Khai Gai soup with red rice
The Tom Khan
Our creamy tom kha gai brims with all the comfort, flavor, and aromatic spices you’d expect from a Southeast Asian soup. The original Thai recipe was first published in 1890, and was made with young galangal, duck, and a chili jam relish. As French Indochina expanded over the course of the Franco–Siamese War, the recipe fused with bordering Lao cuisine to create the soup we know today: sweet-and-sour, hot and seasoned with fresh herbs. Our chicken-and-vegetable version is lean and nutritious, yet no less complex. Fragrant galangal, kaffir lime, garlic, and ginger bring anti-inflammatory and immune support, while rich coconut milk turns the soup into a satisfying hug.