Tom Kha Gai Recipe ต้มข่าไก่ – Hot Thai Kitchen!

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  1. Heh. Guess I will never make it, because we don't have 2/3 of incridients where I live and we are not allowed to bring or order food from abroad, even in pouder form.

  2. I love this soup. We had it in Bangkok several years ago at the Mandarin Oriental but it was quite thick. Would they have just thickened it at the end with starch? What do you think? I love your channel.

  3. I love you so much, Pai!!! You're so beautiful, not just pretty (and you are) but a beautiful person! You're talented and entertaining and I've learned so much from your videos. I really hope you're doing okay with the pregnancy, I'm so happy for you!! You are gonna be such a great Mom! That kid is sooo lucky!
    Love you, take care XOXOXO

  4. Hi Pailin. Im a Filipina lives in Belgium. I have been following you for a long time. I learnd cooking thai food thanks to you. In 3 hours my friends are coming over im going to make this dish wich they love so much. Im always proud when they are here an i served thai food👍👍👍👍

  5. This was absolutely amazing! We like a lot of flavor in my house so we added the lime leaves, galanga, lemon grass, and Thai chilies while cooking the chicken and we were very happy. But seriously this is the best thing ever! We are obsessed!!!

  6. I have been watching Pai's channel now for a week. It's the best Asian cooking channel hands down. What I like the best is how Pai makes mistakes but does not edit them out, it makes the videos so much more relatable, and more importantly if you make the same mistake you know what to do!!

  7. Sawat Dee Krap Pai….Love your show….I'm currently making Tom Ka Gai…..but instead of chicken I'm using…Crocodile..( I picked it up frozen at T&T)….Sorry I don't know the Thai word for Croc…:-)

  8. Pai, you really make me laugh because even though you are a phenomenal chef, you sometimes forget to add an ingredient at the right time (like most of us average cooks!) so you either salvage or adapt. 😃.. It just proves that it can, and does, happen to the best of us. I love it!

  9. I made this I picked the Lemon grass dug up the galengal and picked the cafier lime leaves all the herb flavours were very strong is this due to them being super fresh ?

  10. I am making it with ginger or ginger powder (unfortunately Asian ingridients are not so accesable in my country, only in specialized shops and very expensive), and it tastes same as I have tried in restaurants.

  11. Hello dear, I bought dried galangal and dried kefer lime leaves. As you are using the fresh one in your recipes. Please guide me how to use these dried forms? In soups specifically. Thank you

  12. Thanks for the recipe – one of my favourite thai dishes; I always order it. The best one I ever tried used a technique I have not seen anywhere else. They used dried chillies which they deep fried until quite dark. When the soup arrived, one could see the colour leeching out of those chillies into the soup. The toasty chilli flavour was out of this world. Many thanks for your great videos and keep up the good work!

  13. Could I make this recipe vegan by omitting the chicken and using vegetable broth & soy sauce instead? Or is there a traditional vegan version? I love all of your videos & recipes, especially those that are vegan or vegan-applicable!

  14. Love this soup and video! But is there a vegan version? I plan to substitute the chicken with tofu. What type of stock would you suggest to make it vegan? Thanks Pailin!

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