What is the difference between Tom Yum and tom kha?

Difference between Tom Yum and Tom Kha? The soup broth flavour base is the same, but the key difference is that Tom Kha has chilli paste and a splash of coconut milk added. In fact, Tom Kha is the creamy version of Tom Yum I’m sharing today if you use the coconut milk option instead of evaporated milk!

Is tom kha or tom yum better?

Tom yum typically has about 90 calories; tom kha has 350 due to the inclusion of coconut milk. Something to note is that both soups are flavorful and delicious. Compared to other favorites like French onion soup, they both have fewer calories.

Is Tom Kha soup good for a cold?

Tom Ka Gai or Tom Yam: Thai Coconut Soup Additional benefits: eases congestion and stimulates your taste buds; a plus given that your sense of taste is diminished during a flu or cold which contributes to lack of appetite. If you have someone who can cook the soup for you, that’s great.

How do you make tom kha gai soup?

Place coconut milk, 1/2 cup water, lemongrass, galangal and kaffir lime leaves in a saucepan over high heat. Bring to the boil. Then add the chicken and mushrooms. Reduce the heat to medium and simmer for 4-5 minutes or until the chicken is cooked through. Remove from heat. Stir through the bruised chillies, fish sauce, lime juice and sugar.

What can you substitute for Tom Kha soup?

You can’t make the best ever tom kha soup without it! Use vegetable broth instead of chicken broth. Substitute soy sauce for the fish sauce. Add a 1-pound block of tofu, cubed into bite-sized pieces, instead of chicken. And you won’t call it “tom kha gai,” if you don’t use chicken. You can call it “tom kha tofu”!

What are the ingredients in tom kah soup?

First of all ‘Kah’ is galanga in Thai. Traditionally ‘Tom Kah’ soup is predominantly flavored with three essential ingredients namely galanga lemongrass and kaffir lime leaves in which this recipe lacks.

What kind of milk is used in tom kha gai?

The base of any tom kha gai (ต้มข่าไก่) is coconut milk (น้ำกะทิ kati), and you couldn’t make this amazing Thai soup without it. Since I made this recipe in Thailand, I was able to use freshly squeezed coconut milk. If you have an opportunity to use fresh coconut milk, the flavor will be by far the best.