Tom kha kai

Tom kha kai, tom kha gai, or Thai coconut soup (, ; ) is a spicy and sour hot soup with coconut milk in Thai cuisine.
Ingredients.
In Thailand, most "tom kha kai" recipes typically include coconut milk, galangal, kaffir lime leaves, lemongrass, Thai chili, coriander (or dill), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added.
Variations.
In a Thai-style "tom kha kai", dill weed is not used, whereas in a Lao-style "tom kha kai", dill weed ("phak si", ) is used. Dill weed is a common herb which is used in Lao cuisine. The Thais' answer to dill weed (known in Thailand as "phak chi Lao" (), since it is known locally as a Lao herb) in Thai "tom kha" is coriander or cilantro ("phak chi", ).
There are other versions of "tom kha kai" made with seafood ("tom kha thale", ), mushrooms ("tom kha het", ), pork ("tom kha mu", ) and tofu ("tom kha taohu", ).
In the late 19th century, "tom kha" was not a soup. It was a dish of chicken or duck simmered in a light coconut broth with a generous amount of galangal. It was then served with a basic roasted chili jam as a dipping relish.