Tom Kah Gai is very similar to the Thai national dish of Tom Yum, and the process involved in preparing both dishes is almost identical. The major difference between the two is that Tom Kha adds coconut milk to the soup, making it creamier, and slightly sweeter.
The spices and seasoning used to make Tom Ka Gai include onions, garlic, ginger, lemon grass, kaffir lime, coriander, lime juice, fish sauce, chillies and soy sauce.
Most of these herbs and spices will be mixed together using a mortar and pestle to make a paste, only the lemon grass, onions and ginger will be added in larger pieces.
Some Thai chefs will use a mixture of coconut milk (purchased in cartons) and coconut juice (fresh from the coconut) to make Tom Ka Gai. The reason for this is simply due to the exceptional flavour produced by using fresh coconut juice. However, using coconut juice a…