Tom kha is a Thai soup that originated around 1890 and was first recorded in a Thai recipe book. The earliest recorded version of the soup was called Tom kha pet, and it featured duck and young galangal in a coconut milk-based curry.[4] Over time, chicken became a more popular protein choice and the dish evolved into the version known as Tom kha kai, which is made with chicken instead of duck. In addition to chicken, shrimp is also a popular protein option and is often referred to as Tom kha kung.[5][6][7]Tom kha shares many base ingredients with another popular Thai soup called Tom yam. However, Tom kha is distinguished by the addition of coconut milk, which lends it a creamy texture and a milder, sweeter taste compared to Tom yam.[8]
There are 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).
Ayusuk, S., Siripongvutikorn, S., Thummaratwasik, P., & Usawakesmanee, W. (2009). "Effect of heat treatment on antioxidant properties of Tom-Kha paste and herbs/spices used in Tom-Kha paste". Kasetsart Journal Natural Science, 43(5), 305–312.
Buasi, J. Joy's Thai Food Recipe Cookbook. Apornpradab Buasi.
Sunanta, S. (October 2005). The globalization of Thai cuisine. In Canadian Council for Southeast Asian Studies Conference, York University, Toronto (pp. 1–17).