So what does one look for in Tom Kha Gai soup to discern good or bad?
There is a flavor that I like ... not much help, is it?
It seems that if they substitute out the galanga for a cheaper spice root, and use dried mushrooms, the flavor is just ... off.
The recipe for Tom Kah Gai from Bangkok City Thai, on Greenville Ave in Dallas, is the standard that I like. And even then one can tell that the flavors were not mixed well ...