Authentic Tom Kha Gai Recipe ต้มข่าไก่ - Hot Thai Kitchen!

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

[@jerryjencik3879]

Hi Pai, love your cooking show. During my recent trip to Thailand i had this fantastic seaweed soup with minced pork and mushrooms. It was delicious. Could you do this soup in some of yours future videos?. Thanks

[@michaeldouglas6872]

How do You make it a little more creamier ?

[@sifaatulwakiah2515]

I am from Indonesia.. thanks for many recipes you shares.

[@mkvisini]

Love your videos, but you shouldn't be using the same spoon to cook with as you do for tasting. You're basically putting your spit into the soup every time you taste the soup then stick the spoon in to stir it.

[@dorisk.7083]

Why not use bone in chicken to make the stock and use the meat instead of buying boneless meat and adding to stock?

[@victorian-dad]

Hello Pailin, Just made this for my 15-year-old daughter. She has won "The most difficult child to cook for in the world" competition for the past 12 years! SHE LOVED IT! Thank you so much for your easy to understand and follow video. You have made my day!

[@yogidevendrabiriyani1777]

I learned this as my first dish YEARS ago..and its my best all these years later after all ive learned...I'm autistic

[@gingerlee960]

​@@yogidevendrabiriyani1777 I have never cooked anything Thai recipe before, and just ate this soup for the first time last night! Had to find a recipe and I hope mine turns out as great as yours did! Thank you for posting - you inspire me!!

[@yogidevendrabiriyani1777]

@@gingerlee960 lol i've been making it for years, in fact i weirdly seem to have a knack for making a lot of asian foods in general, my hubby raves about my asian food being on point!! My niece is half chinese but im italian irish so i dk where i get it from!!! 🤣🤣

[@wnose]

FYI, for North Americans, I highly recommend looking for frozen lemongrass from Thailand in your local asian grocery store. It's like night and day compared to lemongrass grown locally. I also suggest adding a tbsp of vinegar to the chicken thighs @ the outset since it helps with collagen extraction.

[@harnainbedi2932]

hello pailin...this is a compliment for what you are and not for what you cook...watching your videos makes me happy...with your voice and expressions you always spread so much positivity

[@grant575mixmaster]

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!!

[@brianpage1886]

First I made your chicken stock. I left out the salt as you said. I was taught to salt stock in French Cooking class with coarse sea salt. If you leave the salt out you can adjust the flavour based on what other ingredients you are using. Brilliant. I made a double batch so I have a freezer full. I will never salt stock again. This soup is fantastic, quick and easy. Another winner. Absolutely delicious. Luckily Sainsburys stock all the ingredients here in the UK so it is super convenient. Loving your books. My wife thanks you too for this recipe because she got to enjoy it after work with over some steamed rice!

[@DianeH2038]

Tom Kha Gai is my must-have soup when I'm sick (and as you said, even better when you're not sick!). I remember a trip to NYC where I had a miserable sinus infection and couldn't taste any of the delicious food I was eating, so I went to a good Thai restaurant to eat Tom Kha Gai and I added enough chili vinegar to open up my sinuses even more, plus cucumber salad on the side. by the end of the meal, I could taste everything and was well on my way to healing! I've since had sinus surgery and don't REQUIRE this soup like I used to, but I should remember to eat it anyway. it's very healing, for sure. and delicious!

[@belleaydelotte9593]

I’m Thai but never learned to cook from my grandma so your videos are so awesome! I want to make sure my kids are still connected in some way to Thai culture.

[@tmnprlsaicntr]

I've made this soup so many times, both original and vegetarian versions. They are both equally mind blowing! Credit goes to you Pailin!

[@christinajackson2662]

Oh my gosh, I made this tonight and it was WONDERFUL! Topped it with a little chili-garlic oil and I think it may be the best thing I've ever cooked. My kiddos and I especially loved sucking the broth off the aromatics, particularly the lemongrass.

[@joannietrotter2344]

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!

[@waywardmind]

0:40 That music kicked in and I swear I thought I'd see Mike Stoklasa give an inarticulate cry and hurl a VCR at Jay Bauman's head within three seconds. More relevant to the video, this recipe is absolutely exceptional! Thank you so much!

[@pingpong6861]

My first time making Tom kha gai, and it came out great! Thank you so much for sharing. I used Kitchen Basics Original Chicken Stock, and it didn't interfere with the flavor of the soup at all. I added some green beans and red bell pepper just because I like them. They go well with the rest of the soup.

[@claretoolis6662]

Made this last night for supper with friends, it was my first time cooking a Thai dish, I am glad to say it was bloody amazing! So delicious, thanks :)

[@cleancarnivore]

Thank you!!!! I am new to Thai food. I have never eaten, never cooked this soup before. WOW!!! It is NOT like anything I have every tasted. It is amazing. I stayed with the recipe to a "T" since I was able to find all I needed between Whole Foods and a large Asian grocery. As I began to write this I realized I had left out the mushrooms. I had only eaten a couple of spoonfuls so...back to the pot. A whole NEW dimension. Thanks again.

[@povpottery3648]

Thank you Pailin! I just followed this recipe exactly and it came out great! It is all gone but next time I cook it I will send a picture! Tom Ka Gai is my favorite food of all time, I have tried cooking it before unsuccessfully, but this time finally it was restaurant quality!

[@PailinsKitchen]

Awesome!

[@Jim-by8io]

Hi Pailin, I had cooking lessons in Thailand, we made this dish and it was great. At the near end of cooking we tasted, it was nice, then we added fish sauce, it was better, then we added lime juice and it made so much difference. I will try your version soon.

[@JonathanKandell]

You give excellent directions on how to balance the different flavors. Wish more recipes on youtube were like that, cause that's the key.

[@tattersb8072]

This is absolutely INCREDIBLE!! I made it with shrimp instead of chicken. STILL incredible!

[@squam.riviera854]

ur literally sooo gorgeous like what😭i’m trying to focus on the recipe!!!🤭💕

[@danagboi]

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!

[@jonathanroberts4615]

Just made this tonight and it was KILLER! However I would put all the lemon grass, galangal, dried red chilies and all other things not edible and wrap them up in a spice bag for removal. The flavors though were amazing and you are such a good teacher! Thank you very much!

[@eranmalloch]

My favourite thai soup! We have a local restaurant that makes this and it is SUPER delicious. I didn't realise how easy it was to make, so I might give this a go myself. Thanks for another great video.

[@johnjesberger5676]

Made it tonight. It was very tasty. Didn't have lime leaves. My local Chinese and Indian grocers are having some supply issues. I got the only piece of galangal I saw over 3 stores but no luck on lime leaves. So I went with some peeled lime zest. The stock pre-simmer really made the chicken tender and juicy.

[@Angrybahllz]

Your delivery/explanation is great!!!!

[@amoramor1725]

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👍👍👍👍

[@RegionalFoodJapan]

Hi from Japan! Now, I’m learning to cook SE Asian cuisine and Thai food is on the top of my list. Your videos help me a lot and I also love the cute mistakes that you sometimes make lol!

[@morganparry5867]

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!!!

[@alinehuntly]

I've seen other recipes that add the galangal, lemongrass and chilies while cooking the chicken but the lime leaves after. Makes sense to me!

[@eleniphotos]

I just had it for the first time. Loved it! Now, thanks to you I can make it!

[@camcurv-a-match2769]

I love how you deliver this video, so pleasing to the ears. Thanks for the recipe.

[@AkaniTV]

I just made this recipe for dinner. So delicious! And galangal is definitely a pine forest, WOW! 😂

[@jalhance]

Was looking for a recipe to make for a friend. Best; in terms of technique, information, and the eat part. Thanks for posting!

[@GG-oo3gl]

I has been in love with this dish and now thank to you i able to make it. It really delicious

[@stevencottam93]

When you started to explain why you were doing the chicken in that way and using this method I instantly subscribed. So excited to try this. 😀

[@DavidCesarVera]

Wow! I had no idea this was so easy! I love this delicious soup so much. I aways figured it had like 50 ingredients. Thank you for this recipe!! ❤

[@dalewolver8739]

Timeless. Making this tonight. Made fresh chk stock this morning

[@marcelbritsch5127]

Hello Pai, your recipes are fantastic, thanks for sharing. I'm trying to get a handle on Tom Yum and Tom Kha. What I find interesting is that some chefs start with a paste (usually chili, garlic, onions, lemon grass...) a bit like in green or red curry, while others add the ingredients whole to water or broth for soups. Do you have any strong opinions about this?

[@sublimegirl1]

I ate the galangal my first time having this soup at a small Thai restaurant. Definitely on the rough side, but the soup is so good, it hardly slowed me down. I look forward to trying your recipe. Thank you!

[@Soter_Rev]

First time making this! We love it as restaurants and have been wanting to make it for a while, and we can never get enough! This was better than any restaurant we've been to, and those have great Tom ka gai! Sooo good! The difference is the chicken thighs and letting them braise. Everywhere else uses a thin cut of chicken breast that is bland, no matter the one I've had at a restaurant. The tender, salty thighs make all the difference! 😊 Also, we used a concentrated chicken stock as our base. It turned out fantastic - though I would imagine with real homemade stock it would make it that much better! 😊

[@marielaberge8236]

I just made this soup and I love it! I'm definitely adding it to the list of comforting dishes I'll be making in the cooler months

[@ironman8o1]

best cooking show on youtube I cant wait to try your recipes pailin:)

[@Frostysleet]

I’m not sure why I never order this before whenever I go to Thai restaurant, my go to is always Tom yum. I just made this for dinner and it’s a hit!!! Kids love it too. Love the addition of lime juice, really brightens up the soup. It’s easy too! Pai, thank you so much for sharing all these amazing recipes! ❤️

[@billyjay1373]

Thanks so much Pailin! This is one of my Thai favs and have been making for years, but could never get it quite right, this time added the lime after the heat is off! Best tip ever, thank you it’s amazing!

[@elizabethbennet4791]

YAYAYAYAY!!! I just got back from the Asian market here in Florida having found ALL the ingredients I needed, for the firsst time!! I used to shop at asian markets in nyc but never looked for galangal before! Awesome! Im going to use your recipe to tom kha gai not the other ones I was watching.

[@BintyMcFrazzles]

This is my favourite Thai dish, I love it. I especially love it with prawns.

[@milletquintos222]

What can i use to substitute galangal? Its hard to find it here in manila.

[@PailinsKitchen]

Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). So click on "Show more" above to see how to contact her. Cheers!

[@foodbyweeri]

Not sure if you can substitute it with anything as it has it's own unique flavor. Isn't it available in a dried form?

[@cliffordwright1844]

I just made this! I made for a friend and myself. It turned out great, I am by no means a chef but really enjoyed the product. I made my own chicken stock too! In the end it turned out a bit less creamy than I expected, and I am not sure if the soup is supposed to be a little thin or not, but with that said, I only followed approximate proportions as I think I had quite a bit more stock than what you started with, had much more chicken too. Also threw in some fresh red bell pepper after cooking it all and loved it. I really appreciate these videos, you're helping me find courage to explore my cooking at a deeper level! Thank You!

[@PailinsKitchen]

Clifford Wright The soup is not super rich, but next time you can adjust creaminess to your liking, if you want it creamier just add some more coconut milk :) Glad it turned out well!

[@mingsong]

Clifford Wright it should be thin, taste rich but fresh too.

[@tlb2732]

I'm a 60 year old American man. I retired from my career as a telephone lineman 4 years ago and I do almost all the cooking in our home where I live with my wife of 39 years and my mother-in-law. I've enjoyed cooking all my life. My mother, father, and grandparents were ALL quite skilled in the kitchen. And I was a very interested student of their recipes. My favorite part of cooking is Sunday dinner where our whole family gathers at our house. Like me, our grandchildren are keenly interested in gardening, fruit growing, and food and family. I strive to foster their interest by giving them hands-on opportunities in my garden and kitchen. Even though I'm 60, I'm still a student. I love learning and sharing new recipes from other parts of the world. I'm especially interested in the multitude of East Asian recipes, ingredients, spices, seasonings, and techniques. So much so that I use my stainless steel wok for a large portion of all my cooking. Once I learned to use it properly, I realized it is the best cooking vessel I own. The keenest of my interest in East Asian cuisine is my love of broths. I seek out and try most every broth or soup I discover, except for curry based versions. I've tried many recipes. But curry and me don't get along. But I've already watched every stock and soup video I found on your channel. Most are soups I've enjoyed and prepared myself. A few I've yet to try. I would greatly enjoy any additional broth, stock, or soup recipes you post in the future plus any other channels or resources you might recommend to further my learning. Thanks for your great channel! Your content and professional production as well as your personality are very uplifting.

[@sallgal]

Love this recipe! It’s the first recipe for tom-kha gai that I’ve attempted on my own and it’s so simple and yummy!

[@v00d00child187]

love your style of cooking.thank you, my gf will surely enjoy this. my father usually put in some kurkuma roots and chilli oil for some extra colour, gonna try this . khop kun kaaaap!

[@selmachang3341]

I just made this soup but Im not sure if I made it right? at first it was sweet, then added more fish sauce then the lime juice! either way this soup is really good but ill have to go to an authentic thai place to try how its really done!

[@CamDiggy]

Hi Pailin, you have THE BEST Thai recipes on KZbin! :) Could you please show us a recipe for pineapple curry?

[@ketsaradesign]

อยากให้มีแกงเทโพด้วยค่ะ

[@josechenao52]

Hi, Pailin. I just used this recipe and it turned out wonderful, thanks a lot.

[@Daniel-xg3ul]

My favorite soup of all time.

[@tanusvlog4539]

🙏🏻 Hii Mam 😘😘 I am from India but i stay in Thailand last 5 yrs & i love ❤ Thai food & your channel also ☺ you are perfect 🌹

[@CoachingWithLucy]

Best Tom Kha ever, it was so tasty, will be making it again and again! Thank you!

[@paulking962]

This is one of my go to dishes 😋 that and chicken panang and Thai beef salad. This one restaurant owner doesn't like it when I mix my dishes, But who's eating it. ME. Thanks again. I appreciate it that I can understand everything that you say. Very pleasant presentation 👌

[@TriniFietser]

Great job! I normally leave the salt out and just use the fish sauce....wonderful flavours :)

[@wuffpaw]

I've made this recipe a bunch of times. It's amazing. The best. I like to add red bell pepper diced at the end. BE CAREFUL not to use typical American chicken broth with celery seed etc in it, it will mess up the flavors. Ask me how I know...Bone broth unseasoned or similar works well

[@SakuraiKunLikes]

I love Tom Ka Gai! I tried it first during my vacation at Phuket and I really have to try it at home, so I did it exactly like your recipe but with some additions of big wedges of onions for sweetness, prawn, squid and some clams for delicious umami flavour, and a bunch of cilantro because i love them :D

[@mikemartin2020]

This looks so good, Pai. I'm just wondering. Do Thai people ever make this soup with duck? Seems like it could be a nice variation.

[@sarahsachacohen9170]

I was wondering if I can use yellow lemon if I can’t find the green Thai ones?

[@adamthehtkminion6750]

Hi Adam here, and you could, but the profile is VERY different. Cheers!

[@nafisakapasi3220]

I love your recipe 💕💕

[@BoondocTravels]

New subscriber here. Just made this soup, but had to travel to Anchorage, about 45 miles, yesterday to get ingredients. So fun to explore Thai food.

[@98137]

Hi Pailin, thank you for the recipe and for keeping it quite simple for us. Can we use fish instead of chicken in the soup? I was thinking Halibut or Basa or similar as they offer a delicate flavour. If yes, then would you then recommend water instead of chicken broth? Thank you.

[@PailinsKitchen]

Hi Adam here - and I have no idea myself, but if you want to ask her that one directly rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!

[@brianduffy1779]

ben making this for years cann't find the kiffer leafs but always good

[@momakesgoodmeatloaf]

thanks for uploading! this was the simpliest recipe i found on youtube. ,making this rn and the lemon grass smells oh so good

[@ARCHI-Crypto]

Thank you for that recipe AND the presentation! Tom Ka Gah IS my favorite soup of all time! I have been making a different recipe, but excited to try your version! PS What brand are your soup bowls? :) :) :)

[@nittygrittykitchen]

Hello beautiful! I made this tonight for dinner. I used galangal powder but I thought it turned out great! I love your channel! Thx

[@stampedetrail2003]

Love your recipes very much. I have tried making a Tom Yum with *lobster* with really good results. I think before I was getting in a hurry and not letting the aromatics boil down enough to infuse with the stock.

[@jankohlstock8764]

Im so grateful for this channel. Authentic thai recipes are rarely in English or just not explained well. I have nightmares from jamies thai green Curry. „Yayah“😂

[@ryanwire]

Narak jing jing. Keep up the excellent work, and thank you for sharing your talents and adorable personality!

[@jyfjgtyuh]

I've prepared it per your recipe and it turned out fantastic! Thank you

[@VivadivaSarinya]

I love this soup too :) I also put tomatoes to make it sweet instead the palm sugar and it also gives a bit of the sour taste as well.

[@PailinsKitchen]

Sounds yummy!

[@destinomura6664]

is this sweet? whenever i eat this at thai restaurant it is soooooo sweet

[@gamersoulcloud2117]

its sweet but not that much , it well balance taste , sour sweet salty.

[@0135836]

Thanks

[@PailinsKitchen]

Thank you so much for your kind support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen

[@anis4music]

Pailin, thanks a lot for the recipe. I just adore Tom Kha! As it's nearly impossible to get galangal, kaffir lime leaves and lemongrass in my country, so I brought some from Thailand. How is it better to store these herbs for future use, frozen or dried? Thanks

[@Doughnutthanwarin]

You can freeze them. Pai mentioned in another video that she slices galangal and lay them flat in a freezer (don't lay them on each other) after they're frozen then you can lay them on each other, when you want to cook them just take them out from a freezer last minute before cooking, no need to wait for defrosting, cause they will get mushy. For kaffir lime leaves just freeze them whole, how to cook same as galangal.

[@jacquelineo.5867]

YOU ARE AMAZING!!! New fan, right here!

[@justingooding647]

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!

[@preethisandra]

Just got all the ingredients for the soup.. All set to cook. Thank you so much.. amazing and inspiring video!!

[@PailinsKitchen]

Good luck!

[@90sarcadefighter5]

Same here colourful_canvas ...I've been making stock all day (onion,galangal,lime leaves,chilli) and it tastes amazing!, with a hint of chilli heat. And frozen 6 cups for future use Ready to cook it in 1 hour and CANNOT WAIT :-D

[@eViL1686]

Made it for the first time and it was so delicious! Can't wait to make it again!

[@schan7423]

I just made this today. It was so yummy! Definitely a new recipe added to our family menu. Thanks Pai for sharing! ❤️

[@jacobgarland3257]

I prefer to use more kaffir lime leaves, galangal, lime juice, and lemongrass when I make Tom Kha. I also add a lot of cilantro and few hot basil leaves while the soup is still cooking. I use coconut cream instead of coconut milk. I actually DO use beasts that I boil in chicken broth, then cut into small pieces before adding to the soup. If you slice the galangal thin, crush the lemongrass very well, and thinly chop the lime leaves, then boil all of them with the chicken for a while, they infuse the broth with more flavor and soften enough to eat them. I like to use a combination of straw, oyster, and other mushrooms, too. Good recipe, though. I really enjoy your videos.

[@meghnamurali3353]

Hi Pai! My friend just showed me your channel and I've been hooked ever since! You make Thai cooking so easy =] I was wondering how you would make this recipe vegetarian. Could you use store bought vegetable stock and soy sauce for the fish sauce?

[@kristamarie6104]

I've seen people make it veg by just adding a few different types of mushrooms & finely sliced bok choy cabbage. I would say the veg stock would work, but maybe not the soy since it has a different flavor profile from fish sauce and it will change the color of the end product. Hope that is helpful... :)

[@sunderkavi]

there is a oyester mushroom sauce for vegetarian version as told by Pai in her video on sauces and condiments she use in her cooking

[@itsmederek1]

Use maggi instead of fish sauce, it has a similar savoury meaty quality. Youll want to add a bit less than fish sauce though so just add to taste and youll be fine.

[@randalalansmith9883]

Galangal is at my local asian grocery, but not every week. So I had the great idea to just freeze it when I got home. And then I couldn't "simply cut off one portion". Gotta chop it before freezing.

[@سارةوونغ]

I love this soup very much, thank you for the recipe!

[@Lycheemaru]

Thank you krab! This is the best Tom Kha Gai recipe I've ever tried.

[@radziwill123]

Just made this (with small changes) and my husband is very, very happy :)

[@joelgernhardt7689]

I put the lime leaves ,lemongrass, galangal, and also the thighbones in a cheesecloth like a big teabag . Then pull the whole thing out to serve it. I think the thigh bones give it a richer flavor. Otherwise I make mine the exact same way. So good. Way better than American chicken soup.

[@wilmerpalacios8088]

Delicious but what supposed to do whit all the herbs

[@wnose]

Set a small bowl on the side so you can pull them out as you eat. Toss them after the meal.

[@90sarcadefighter5]

Thanks for yet another fantastic video!! Keep'em coming :)

[@storyofwill]

Your previous recipe has shallots. Can I put it in this recipe too?

[@Daniel-xg3ul]

Not ONE of my favorite soups. It IS my FAVORITE soup. So good.

[@MegaPettter]

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 ?

[@mannyechaluce3814]

Outstanding instructions, thanks. Sis asks me to make one and will I searched in youtube this is the first one I saw. seems simple enough now to hit the oriental store to get ingredients..............

[@gul.i.ayesha.bhatti]

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

[@HiroKawazu]

Made this today :). Tho I had no non salty chicken stock, I didn't add any salt and used little less fish sauce. Also had no mushrooms, so the soup didn't get that filling. However with leftover soup tonight I cooked some noodles with it and it's great. (I left out lime juice so I can reheat it and add fresh lime juice to it). Another new awesome recipie to do now :)

[@sleepybrownbear]

I love this lady so much!

[@stopthephilosophicalzombie9017]

I just noticed the word play in her channel name. She is a hot Thai!

[@anusuomela1521]

Hi Pailin! I enjoy watshing you videos. So many people speak so poor English, that it's hard to understand (I'm a Finn, so English is not my native language). And your recepies are great and really tasty!!

[@ecstasyinfood7703]

I live in a small town, and galangal is pretty inconvenient to find. For me a substitute that is very close is Ginger + Lime Juice + Rosemary. Love your channel, have a great day.