Tom kha kai or Thai coconut soup, literally "chicken galangal soup", is a spicy and sour hot soup with coconut milk, in Thai and Lao cuisines. In Thailand, most tom kha kai recipes typically include coconut milk, galangal, kaffir lime leaves, lemongrass, Thai chili peppers, coriander, mushrooms, chicken, fish sauce, and lime juice. Fried chilies are sometimes added too. In a Thai-style tom kha kai, dill weed is not used unlike in a Lao-style tom kha. Dill weed is a common herb which is used in Lao cuisine. The Thai answer to dill weed is coriander. There are other versions of tom kha kai made with seafood, tofu and other variants. 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.