Learn how to make a Tom Kha Gai soup recipe! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this spicy Thai Coconut Chicken (or Turkey) Soup recipe!
Instead of having to fish out all the ginger and lemongrass, you can make a giant teabag out of cheese cloth and unwaxed tooth floss (butcher's twine might work too). Then you just leave the string over the side and lift it out when it's done it's job. It's great for things with small bits.
Oh man Chef John!! My aunt is Thai, and she used to make this for us all the time when I was a kid. At the time I didn't know how to make it or even what it was called . I just remember it as "that awesome Thai soup Auntie used to make us" and what do you know! Years later, I'm watching my favorite RU-vid Chef make my favorite Thai soup from my childhood. Thanks for this video!
I love it when people complain or make corrections to what Chef John does when he himself specifically explains what the correct/authentic version is and that he knows.
This right here. Like 4 times in this video he specifically says “this isn’t the authentic ingredient, the actual ingredient here would be X, and I explain in detailed writing elsewhere why we are making this substitution”
In one of chef John's early videos he made a Thai soup and he said that he actually wants people to cook it and that's why he doesn't make it completely authentic as it's hard to get all the ingredients so he doesn't want his viewers to be discouraged just because they don't have all the authentic ingredients...
I honestly never comment on videos but the responses to many Foodwishes videos of Asian recipes has seriously irked me. I feel that a minority group of people on BOTH sides are completely overreacting and being quite rude. Chef John NEVER claims to be authentic in his Asian or other dishes. He makes great dishes and provides us approachable recipes, not limiting people to harder to find ingredients. I find this really wonderful as a lot of what he is using is what he has on hand, much like how many people cook. I understand that many things can be found and bought easily online nowadays, but I personally don't completely trust some websites, shipping can be costly and it seems like far too much effort to go into a dish I'm trialling. I don't have the luxury of time and money to go out and find these rarer ingredients so I must make do, I'm sure many people would agree. Furthermore, I believe it is great that some people correct certain aspects such as in this video in regards to Kha being galangal and Khing being ginger - this is fact and as long as commenters are not saying it in a harsh manner, I totally respect what they are saying and I would rather learn these little facts than go on to call a dish something it isn't. For those acting harshly, feel proud that a national dish of yours is being recognised for its greatness and being spread around the world - this is one way in which your culinary history will continue on. To those people replying rudely to these comments from people "correcting" the recipe, food is a matter of pride and history for many countries. Shutting down completely is not only disrespectful but a sign of ignorance because how else do you learn without constructive criticism? This is a COMMUNITY, not a dictatorship where we must listen and follow only one persons words and recipes. Please be more aware that there is another human being on the other end of your sharp words and the world would be a better for it. Comment what you like, because I really can't stop you or be bothered to 'fight'.
sure sure. chef John is making our world a better place and all that. but if i had just been to a Thai restaurant and would love to learn to make a true Tom Kha Gai soup, this recipe is certainly not it. plus his way of making it takes twice as long preparing all that broth, which will discourage some people. lets be clear on what this soup is. this is a nice alternative where u also get to use your leftover chicken that went dry! probably a very nice soup. but not the real deal.
I am thai and i think it's good from chef John to give other people an alternative to some dishes,I think he knows as well that this isn't the original tom kha gai.And he says it tast good so just try it out.If he would make a video about the original version ,you all would be like "where can i find galangal or kefir lime leaves"... and for those who are rude to the people that are defending our dish tom=soup ,kha=galangal ,Gai=chicken .If it's made with ginger it's no longer tom kha gai..but the most important thing is not the name but the taste.
Im gonna do one right now out of water, chicken, ginger, coconut milk, chilies and some chicken broth for my hangover I‘m basically disrespecting every thai in the world hahahaha help the hangover is really bad fuck
I'm Thai, the basics are there, I guess living abroad make it hard to get all the ingredients, I live in Taiwan and doesn't find kalanga root, anyway I think Chef did good with the left overs and what he has. Cooking is about being inventive and do with what you have, adjust seasoning according to your taste. I would have add, tomato, spring onion, chilies paste. I love what you do, tonight I'm going to try your stuff calamari ; )
I'm fortunate to live in the area that I do because there is a large Asian community near me and lots of Asian markets that sell the ingredients for their dishes. I've bought Kaffir leaves before for another recipe. I might even be able to find this galangal root everyone keeps talking about. I'm can't wait to try this, THANKS CHEF JOHN!!
omg these people commenting on the authenticity of the recipe make me wanna kill myself..why can't people appreciate how great it is to be able to share and modify recipes, and create new flavours and ideas?! I'm Greek and every time I see or try a modified Greek recipe I get so excited to see how people approach our cuisine, instead of freaking out because someone put parsley in a Greek salad.
***** that is funny! my problem with 'authenticity' is that it's a very biased concept. I mean for example I have tried a Greek recipe called mousaka in so many different variations within Greece because each family makes it differently and it also depends on which part of Greece you eat it in. And I know that that's the case with many recipes from around the world. I do understand what you're saying about galangal and ginger but my initial point was that even if a recipe isn't authentic it doesn't matter to me because I actually like it when I see recipes being altered (that includes recipes from my own country). I also think that this helps encouraging people to try different flavours. I mean if Chef John had said to his viewers that they cannot absolutely cook this dish if they can't find galangal imagine how many people would be discouraged!
Its normal~they are worried about people with so such knowledge would mistaken the real and authentic way to do the traditional dishes,anyway,chef john would normally tell people about this~how he change one thing to another,so it is fine actually... sometimes people want to share how they make it~it is another good way to exchange the cooking experience
I don't get it either, people need to think a lil logically here. Thanksgiving is only a few days away, so even if someone wanted to try the "authentic" way, there would be no time to order the dried stuff, so I think his method would be easier for such a short time span.
Here are my nitpick: Lime leaves + cilantro are pretty delicate and volatile aroma. The way I'd do it (I won't nitpick with ingredients) is that I'd add lime leaves, lemongrass and cilantro stem. Then bring back to simmer and fish those out. Turn off the heat, add lime juice, and stir. Chopped cilantro (as a garnish) go in last so aroma still retains. It's great to see Tom Kha Gai without breaking the bank. It's comfort food for us Thai afterall. No need to be pricy nor fancy. Simple and delicious are all that matters. Keep up your great vid, Chef John. Cheers from Thailand
As a thai...this is not typical style of Tom Kha Kai. but i appreciate your present and thanks to demonstrate this dish to everyone on youtube. This is my favorite dish.
I had very low expectations about this recipe and I can tell you the moment I tasted it to see if it needs anything, my brain just lid up. The falvors in my mouth were so refreshing.. Comforting.. Sour savory sweet.. I just couldn't stop tasting.. This recipe is genius. Perfect for winter. I used galangal for the first time in my life and I can tell you the broth was beautiful, delicious! Thank you!
Dude, seriously? I've been obsessed with this soup and have read like 5 million recipes for this online recently. None of them looked just right and then you post this! I haven't even watched yet, but I know it will be just perfect because duh, it's you. THANK YOUUU!
Why is everyone claiming to be Thai so mad? Saw this on the Singapore recipe too. He never claimed this is the authentic recipe. Chef John does great interpretations aimed at the average household cook. It's not disrespectful. If you don't like it, don't cook it!
This is my go to when out for Thai. Never thought I could make it as good as the restaurant though. I added cabbage and yellow onion and a lot more thai peppers. Sooo good. TY!!
I was looking for Irish leek and potatoe soup.and here I am learning to make a wonderful soup by Chef John........I adore all the ingredients got to make this before the week is out. THANK YOU CHEF!
A comment regarding your citrus press. I used to use that yellow one too. Over the years I noticed that the yellow paint was missing (meaning it worked its way into my food) so I found on Amazon a stainless steel one. I suggest to everyone that they purchase that press. It is great!
This is an amazing soup!!! Made it exactly as the recipe (with turkey) and my mind was blown! So was my husbands. Once again, another easy to approach, great break down of a yummy dish. As I learn to cook- you are my go to! Thank you!
I will definately give it a try to this recipe because all the ingredients are accessible. For those questioning the authenticity of this dish, you can go to RinS Cook Book channel and good luck finding fresh galangal, kaffir lime leaves, and palm sugar if you don't have an asian market near by.
Looks gorgeous. Family turkey feeds are no longer part of my life, but this looks so good, I think I'll go out and buy the original SE Asian jungle fowl (aka chicken) and try it that way. Thanks for he inspiration.
my favourite soup in the whole wide world of soups. Thanks for this "that's what I have in the fridge" version! Knowing your substitutes is always very handy :)
I recently stumbled on to this channel and now has become my go-to channel for food. The recipes are as interesting as Chef John's voice. It's nice to see people learning about foods all over the world. But the thing I like most about this is that chef is flexible with recipes. Finding ingredients can be tough, and his substitutes are pretty close to the real deal. Sure, it messes up with the purists, but in the end YOU have to enjoy the food you made.
*This sounds so DELICIOUS!* wow, this recipe is an explosion of amazing flavors! love to try this for sure! (turkey broth, fish sauce, coconut milk, ginger + lemon grass + cilantro, taco oil, lemon, etc)
Every time I go out for Thai I have to get this soup. I just love to compare since it's a dish that needs exactly the right balance. I'm so excited to make it myself now! Thanks for the recipe!!
Oh Chef John, great effort in making this for us. Please just ignore the rude and inconsiderate comments. It surprises me how simple you make cooking even though your years of experience shows in the clips. Please keep up the great work. Your international subscribers do look forward to each new instalment. BTW, I have tried to make several of your recipes and by following your steps and guidance, I have had success each time.
Ive been making this and Chef John's green thai chile....AMAZING both of them...The only real changes i make are the mushrooms...I only use shiitake, cus of their immunity claims......DELICIOUS!!! Chef John...You are the most enjoyable person on you tube......or anywhere....please keep making great recipes and videos......Well gnite all....and as always.....E.N.J.O.Y..... :)
just came back from Thailand and took a cooking class and made this!!!! very awesome! ps those mushrooms ate called shimiji mushrooms if you're looking in an Asian store. In addition oyster mushrooms would traditionally be used.
Amazingly enough, my local supermarket has large galiga roots marketed as Thai ginger and I picked one up this week. Now I know what to do with it. Thanks, Chef John.
Oh my gosh this looks beyond delicious!! And i like cilantro but basil sounds amazing too. Best "what to do with leftover thanksgiving turkey" idea ever.
I love this stuff. And he is right, restaurants leave the inedibles in the soup. The first time I had it, I was wondering why I couldn't eat half the stuff in the soup.
Recently, I found this at my local grocery store while looking for something else. I was intrigued and decided to try it. Oh, it was good! I'd get it again! And I'd try Chef John's recipe, but probably with a carton of chicken stock. -- Also, a story: Back when I was in high school, a friend I wish I had known better was a Thai guy, popular and outgoing. One day in the cafeteria, we saw each other, so I went over to say hi after I'd had my tray. He had some leftovers wrapped in foil, rice with vegetables and a little sauce. I don't know what the dish was. I didn't say much, because I didn't want to risk him doing something like giving me his food out of courtesy. But I remember thinking wow, that looked so much better than what I had just eaten. I don't know if it was homemade or from a local restaurant, and I don't know what his family did. But it has always stuck with me that he had something that had to be really tasty and healthy. I remember also a conversation after school one day, waiting for my mom to pick me up after some activity. He came over to talk for a minute after tennis practice. I no longer remember his name. I wish we'd been better friends. He was a neat guy, and the first Thai I had met, though there were many Vietnamese refugee immigrant kids and many Chinese-American and native Chinese immigrant kids along with all the other variety of people where I grew up (big city). I was impressed. Ironically, I don't know enough about Thai food, but the very Americanized versions I've had, store-bought, have been tasty. (I don't like a lot of hot/spicy peppers, but if it's mild enough, I'll enjoy it, and I try things anyway.) To him and to other friends growing up, thank you all for making my life better.
Hi there, just jot'n down that this is one of my favorite dishes. I mean that this is a staple from my family too. It'll warm you up, help cure from a cold spell, clear your sinuses, and pretty much get you back on your feet. Yeah it's all that, thanks mr. foodwishes...
Chef John, I made this. Wow!!! Really good. I made some changes to it, though. I added 2 TBSPS of tamarind sauce. the soup was really awesome. I didn't remove the Thai ingredients, but it was a bit cumbersome picking through them. Next time I think I'll remove them. Chef John, do you think it would be wise to place those ingredients in a cheese cloth, to be later removed? I looked all over for the Thai ingredients (galangal, kafir leaves, lemongrass). The only one I was successful finding was the lemongrass (in my local supermarket). I noticed that they also carry it in a dehydrated baggie (haven't tried that, but it should work). But then I lucked out and found this store that carries all types of Thai ingredients in Chinatown. For those of you who are out west, or not in a very diverse area, Amazon carries these three ingredients. Yes, it's true. They sell each individually, and also as a trio. I've not tried getting them from Amazon, since I have them available here. The reviews on them were good. And, I understand that you can slice up the galangal and freeze it until you need it. Same thing with the kafir leaves and lemongrass. I froze mine and they were fine.
Also meant to add...you might try a hispanic bodega or supermarket for the lemongrass. they might stock it, as I understand they use it in some of their cooking.
Thank you Chef John! Another successful meal. The soup got rave reviews from my visiting family. We've had a Chef John inspired thanksgiving, complete with cranberry sauce a spatchcocked bird.
This is an amazing soup.Truly amazing and easy to make. even better it is even twice as good the next day! Everyone who's tried it - loves it - never tasted anything like it. Most excellent Great recipe and thank you Chef John
Seems like a great combination of flavors, giving it a try ASAP! By the way, try growing your own Thai chili's if you like, pretty forgiving plant and a just few of them will provide you with tons of peppers.
Dude, I'm having a hilarious breakdown over here... "just in cas my guests are wimps"... you're killing it :-DDD I so love your videos, thanks a lot man! greetings from Austria!
I think you should eat Tom Kha (in this case khing? Lol its okay) Gai with rice or something because the flavour is too strong to eat as just a soup. I also recommend using Indian oyster mushroom. They go well with this because their spongy texture absorb so much flavour! & thanks for appreciating thai food. :)
Your markets have beautiful mushrooms like that?! I am so incredibly envious! They look heavenly. And, yes, I am catching up on the back catalog while I am down with the flu wishing I had some of this soup to clear up my cough. Never thought of this as a Turkey Day Cleaner Upper, but it is perfect!
Outstanding and easy. Could not find the leaves and lemon grass. Used a cut up lemon and cut up limes. I used shrimp instead. Really tasty as all your recipes are. Thanks for sharing
My Asian specialty store sells Tom Kha Gai kits that include everything (including Galangal) you need to make it. I prefer this with shrimp/prawns but this looks good as usual =)
