The literal translation in Thai for “Tom” is “boiling a broth. “Kha” is galangal. So, “Tom Kha” is “galangal boiling broth”, which means no need to add “soup” when talking about this delicious and easy dish found on pretty much every Thai menu in the US. (Many of us know this dish as Tom Kha Gai or Tom Kha Kai. “Gai/Kai” means chicken.)
Our recipe uses our Thai Green Curry spice blend which is packed full of galangal and the other essential ingredient in Tom Kha — lemongrass. Not having to find and prepare fresh galangal and lemongrass cuts down significantly on prep, making this a super quick weeknight meal or a great starter for a multi-course Thai feast.
NOTE: feel free to add more vegetables!
4 oz firm tofu, cut into 1” cubes (or 4-6 oz chicken breast, thinly sliced)
1 medium-large tomato, diced into 1” pieces
1 medium shallot, roughly chopped
8 oz maitake mushrooms, (or mushrooms of choice)
½ C fresh cilantro, chopped
2 C broth (vegetable or chicken)
1 can coconut milk
Juice of 2 limes
1 TBSP soy or fish sauce
1 TBSP sugar (or sweetener of choice)
1.5 TBSP (½ pack) Masi Masa Thai Green Curry Spice Blend
1 tsp vegetable oil
1 fresh Thai (or Serrano) chili (optional)
1” fresh ginger, peeled and grated or minced (optional)
In a medium pot over medium-low heat, add 1 tsp vegetable oil. Once oil is hot (about 1 minute) add chopped shallots and mushrooms and sauté for 2-3 minutes.
Stir in 1.5 TBSP (½ package) of Masi Masa Green Curry Spice Blend and cook, stirring, until fragrant, about 1 minute.
Add 2 cups broth and chopped tomatoes.
Bring to a boil and add cubed tofu (or chicken) and 1 can coconut milk. Reduce to medium-low and cook for 10 minutes.
Remove from heat and stir in juice of 2 limes, 1 TBSP sugar, 1 TBSP soy (or fish) sauce, and grated/minced ginger (optional). (If you’d like more heat, add sliced fresh Thai chili.)
Ladle into soup bowls and top with chopped cilantro.