Thai · soup

Tom Kha Teacups

Name: Tom Kha Teacups
Prep time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 4 cups good chicken broth, preferably homemade; 2 pieces lemongrass stalks, very roughly chopped, white and tender green parts only; 1 piece galangal (or ginger), 2 inches in size, very roughly chopped; 1 ounce shrimp shells (optional, but highly recommended); 1/2 cup coconut milk; 1/4 cup fish sauce; 1 tablespoon palm sugar simple syrup; 8 kaffir lime leaves; 1/4 cup cilantro leaves, roughly chopped and packed; 2 thai chiles, stems removed, roughly chopped

Tom Kha Teacups reads umami 6.6, funk & ferment 6.0 and salinity 5.9 on Palate's 0–10 flavor X-ray — a Thai soup, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.3 / 10
Sweet & Fruity — 4.8 / 10
Sour & Bright — 4.8 / 10
Bitter & Earthy — 1.3 / 10
Rich & Fat — 4.3 / 10
Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Umami 6.6 · Funk & Ferment 6.0 · Salinity 5.9 · Marine & Briny 4.9 · Citrus 4.4 · Sweetness 4.3 · Herbaceous 3.7 · Richness 3.6 · Nutty 2.4 · Floral 2.3 · Heat 2.1 · Fruity 1.8 · Warm Spice 1.3 · Earthy 1.3 · Sourness 1.2

What's in it (10)

4 cups good chicken broth, preferably homemade
2 pieces lemongrass stalks, very roughly chopped, white and tender green parts only
1 piece galangal (or ginger), 2 inches in size, very roughly chopped
1 ounce shrimp shells (optional, but highly recommended)
1/2 cup coconut milk
1/4 cup fish sauce
1 tablespoon palm sugar simple syrup
8 kaffir lime leaves
1/4 cup cilantro leaves, roughly chopped and packed
2 thai chiles, stems removed, roughly chopped

Time & effort: about 25 min (15 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 44.5 kcal, 2.1 g protein, 2.1 g fat, 5.3 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

In a saucepan on high heat, add the chicken broth, lemongrass, galangal, shrimp shells (if you're using them), coconut milk, fish sauce, and palm sugar simple syrup. Bring to a boil, then bring the heat down to low and cover. Simmer for 15 minutes.
Remove the lid and turn the heat off. Add the lime leaves, cilantro, and thai chiles, then put the cover back on. Let stand for 4 minutes.
Strain the broth and discard all the aromatics. Serve in teacups, bowls, or just leave it in the sauce pan and use a bendy straw.

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Keep reading: what umami, funk & ferment, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.