Tom kha gai is the soup you order at your local Thai place when you want something soothing but still full of punch. Creamy coconut milk is infused with galangal, lemongrass and kaffir lime leaves, then loaded with tender chicken and mushrooms and finished with a good squeeze of lime.
It tastes rich without being heavy, and the balance of sour, salty and sweet is what keeps you going back for another spoonful. A little chilli gives it warmth rather than serious heat, so it suits the whole table.
At home it comes together in one pot in about half an hour, and the aromatics do all the hard work for you. Serve it on its own or with a bowl of steamed jasmine rice.
