Recipe: https://hot-thai-kitchen.com/tom-ka-gai/
When I used to teach in-person cooking classes, tom kha gai was always on the menu. This is because it gave me an opportunity to talk about important herbs in Thai cuisine AND it is guaranteed to wow people with its flavour. With very little to no spice, it’s loved by just about anyone, including kids. Indeed this was my favourite soup as a child.
Because it uses the same trinity of herbs as tom yum – lemongrass, galangal, makrut lime leaves – I’ve always thought of it as the sister of tom yum, but more demure, more mindful.
What’s your go-to cold-and-flu dish?