Thai thick soups come in two popular styles. The traditional coconut milk-based Tom Kha Gai-style uses aromatics such as lemongrass, galangal, kaffir lime leaves, garlic, shallots, and fresh chilies, simmered with chicken or vegetable broth and full-fat coconut milk. Proteins like chicken, shrimp, or tofu are added along with mushrooms, and the soup is seasoned with fish sauce, lime juice, sugar, and salt, then garnished with cilantro and sliced green onions for a fresh, vibrant finish.
The Bangladeshi restaurant-style cornstarch-thickened version achieves a creamy texture with egg yolks and cornstarch. It typically combines chicken or shrimp with water or chicken broth and aromatics like ginger, garlic, green chilies, and lemongrass. Tomato ketchup, sweet chili sauce, soy sauce, vinegar, and red chili powder add a distinct tangy-sweet flavor, balanced with sugar, salt, and sometimes pepper, and finished with chopped cilantro.
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