Thai chicken soup Tom kha gai

Tom kha gai is probably the second best-known Thai dish in America, with pad Thai being the first. Literally translated, Tom kha gai means “chicken galangal soup.” Whereas the dish is not famous in Southeast Asia - ex Thailand and Laos. 

Tom kha gai dish originates from Thailand and Laos, there are many variations of Tom kha in both countries. Tom kha gai means “chicken galangal soup”, so there are Tom kha gong “shrimp galangal soup”, Tom kha pla “fish galangal soup”. And other versions of tom kha kai made with seafood (tom kha thale, Thai: ต้มข่าทะเล), mushrooms (tom kha het, Thai: ต้มข่าเห็ด), pork (tom kha mu, Thai: ต้มข่าหมู) and tofu (tom kha taohu, Thai: ต้มข่าเต้าหู้) etc.

In a Thai-style tom kha kai, dill weed is not used, whereas in a Lao-style tom kha kai, dill weed (phak si, Lao: ຜັກຊີ) is used. Dill weed is a common herb which is used in Lao cuisine. The Thais' answer to dill weed (known in Thailand as phak chi Lao (Thai: ผักชีลาว), since it is known locally as a Lao herb) in Thai-style tom kha is coriander or cilantro (phak chi, Thai: ผักชี).

In the late 19th century, Tom kha gai was not a soup. It was a dish of chicken or duck simmered in a light coconut broth with a generous amount of galangal. It was then served with a basic roasted chili jam as a dipping relish