Galangal and ginger may look similar, but galangal has a sharper, more citrusy, almost piney flavor that’s foundational to authentic Tom Kha. Ginger works as a substitute and still makes a delicious soup, but if you spot galangal at an Asian grocery store, grab it — the difference is noticeable.

Fish sauce, lime juice, and coconut sugar work together to hit that signature sweet-salty-sour tightrope that makes Tom Kha so dang delicious. Add each one gradually and taste as you go — the right balance depends on your specific brand of fish sauce and how tart your limes are, so don’t commit to the full amount until you’ve tasted it!

Be sure to use coconut cream or coconut milk. Coco lopez, cream of coconut, and coconut creamer are not the same as coconut cream/coconut milk and will not work in this recipe.

To use shrimp, simply stir in 1 pound of raw shrimp instead of chicken. Simmer until just cooked through, pink, and no longer translucent.

• Use chicken broth. Use 2 tablespoons coconut aminos instead of coconut sugar. Use Red Boat fish sauce if so.

• Make it Vegan/Vegetarian: Use vegetable stock, preferably an Asian variety. Use a 1-pound block of firm or extra firm tofu (regular or silken) cut into bite-sized cubes. For vegan, use soy sauce (to taste) instead of fish sauce.