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Tom Kha Gai – Spicy Thai Coconut Chicken (or Turkey) Soup Recipe ctm magazine

Learn how to make a Tom Kha Gai soup recipe! Visit http://foodwishes.blogspot.com/2014/11/thanksgiving-leftover-special-tom.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this spicy Thai Coconut Chicken (or Turkey) Soup recipe!



  • Unstoppable Zone on April 4, 2021

    Eat with rice…or over rice…as the Thai's do

  • Jalbiin Dolcheey on April 8, 2021

    I thought I was crazy for adding oil to my soups.

  • TechVlogger on April 10, 2021

    Q: Soup kaha hai?
    A: Tom Kha Gai

  • Forge T on April 16, 2021

    LOL. Use many of your recipes but wouldn't this one have been better called Coconut Chicken Soup inspired by Tom Kha Gai? I'm sure it tastes good and will try it the next time I have no Thai ingredients in the house. You made some significant substitutions: no Kaffir leaves, no galangal, no Thai chilies.

  • Brani79 on May 15, 2021

    I am missing something…yes, where is the Cayenne? 😆

  • marco campeggio on May 17, 2021

    mehr suppen bitte

  • mike kowalski on May 22, 2021


  • Tyler K Fisher on May 24, 2021


  • raquel januario on May 31, 2021


  • Peter on June 2, 2021

    It needs cheese

  • John J Perricone on June 4, 2021

    Making this soon.

  • PumpkinMozie on June 30, 2021

    I imagine this would also taste good cooked with rice in the soup…I wanna try it haha

  • Amanda Muzyka on July 1, 2021

    Just made it! Yummy!

  • Lukshiga Samayal on July 5, 2021

    Super… nice preparation

  • John Doe on July 8, 2021

    Hi chef John. I've had this type of soup many times with and without the coconut milk(Tom Yum). One component that you did not include that I think should be in there are tomatoes. They are usually grape/plumb tomatoes, peeled and cut in half. They add color and bring a nuanced flavor that works with the sourness of the lime juice.

    The year you posted this video, galangal could only be found in Asian grocery stores. Now, it's not uncommon see it on the shelves of Kroger, even in the mid-west. The good news is that galangal and ginger both freeze well, so if you see some, buy it and store it away toward the day you make this soup, which is one my favorites. Thank you.

  • Drew Who on August 10, 2021

    I want to go back to Thanksgiving in 2014

  • Cris Ribeiro on September 20, 2021

    What could I use to substitute the mushrooms?

  • Queen of Swords on September 23, 2021

    You know Chinese restaurants that have a few Thai dishes on the menu NEVER bother with half that authentic sh*t. I don't have most of it, but with ginger, chilli, garlic, coconut milk and fish sauce, plus some sort of sugar (even honey) it will be fine, and taste just like your local Chinese take away. And it tastes good. I can't remember the last time I had lemon grass.

  • jeff slater on October 16, 2021

    Sorry buddy, but, you are pretty good, ever thought about a you-tube channel? Naw… didn't think so.

  • 710LENNY on October 17, 2021

    You're right about restaurants not caring about straining the "seasoning veggies" out of the stock. I don't mind. I ask for a doggy bag and I can usually get enough to flavour another pot of soup, just adding shrooms and meat (or like the year I had the turkey stock but no turkey, seafood). As Chef John says, that's just me cooking.

  • Natalie Cartier on October 19, 2021

    I just made this and it was great! Substituted the leftover turkey for precooked shrimp. 😁

  • MW4601 on October 25, 2021

    ….the hua nha (boss) of your Tom Kha….

  • Moshugaani on November 5, 2021

    This was truly fantastic! I served it with rice in a separate bowl on the side, like they often do in Thailand.

  • MiewMiew MaewMaew on December 28, 2021

    Thank you very much ka 👍

  • Vin Delanos on December 29, 2021

    I would like to point out to everyone that tom kha gai is perfect hangover food.
    As Chef John said – borderline medicine.

  • Idalina on January 6, 2022

    Will try! Thank you for sharing!!

  • Cherie La Croix on January 15, 2022

    Delicious! Thank You

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