Tom Kha Gai Soup at Thai House in Charlotte, NC. Tom Kha Gai, which is a Thai coconut chicken soup, is a Thai staple dish that can be found at most Thai restaurants both in the States and abroad. Many Thai restaurants serve a non-spicy, creamy/milky version of Tom Kha Gai that is primarily white in color while others serve a spicier (and more savory) version that is red/orange in color. Thai House will serve both versions, as they started making the red/orange version about a year ago when I showed the manager a picture of a version of Tom Kha Gai that I loved from another restaurant (Ruen Pair in Los Angeles). Sweet and spicy at the same time, this terrific soup is armed with lemongrass, galangal, cilantro, chili oil, crushed chili peppers, fresh mushrooms, tomatoes, fish sauce, lime juice, coconut milk, and tons of chicken. The fresh mushrooms and tomatoes, along with their blend of spices and the perfect proportion of coconut milk relative to the rest of the broth is what sets this version of Tom Kha Gai apart. Make sure you ask for the “Rich Cho” red/orange version and show them this picture, as their default is the creamy/milky, non-spicy version. If you can’t eat too spicy, still ask for the red/orange version (it’s much more savory and flavorful), and ask the server to set the spice level to mild. With an expansive menu and friendly service, Thai House is my favorite Thai restaurant in Charlotte. I also love their larb salad, beef salad, pineapple fried rice with Chinese sausage, and three flavor fish. Open for both lunch and dinner.