How to Make the Perfect Thai Coconut Chicken Soup

[@spicerack4397]

This is my favorite soup of all time. Thank you so much for this treasure.

[@SchoolofWok]

It's a hard one to beat! - Lee

[@Myevo8u007]

When I make Tom Kha I create a paste out of shallots, lemongrass, Galangal, Kaffir lime peel, garlic and Coriander. It helps make a super flavorful soup.

[@SchoolofWok]

Sounds delicious! - Lee

[@David-le7jy]

Tom Kha Gai is my favourite soup - it's great comfort food

[@SchoolofWok]

It really is! - Lee

[@revylokesh1783]

Looks like heaven in a bowl!

[@SchoolofWok]

Thank you, it was delicious! - Lee

[@robstevens9667]

Thank you 🙏 gonna try this 👍

[@SchoolofWok]

Hope you enjoy! - Lee

[@TheNorville2]

Lovely.... that looks mouthwatering

[@SchoolofWok]

I wish I had some now! - Lee

[@ianhobbs4984]

I look forward to trying this but with the use of a small Romano pepper as I can't touch Chilli.

[@edinmesic8015]

Great tutorial! Where did you purchase this induction Wok?

[@SchoolofWok]

Thank you! You can buy one of our woks that all work on induction by following the link to our store in the description! - Lee

[@joannecastro6270]

Hi I'm your new subscriber here...how about if the Galangga is not available what can I substitute

[@anigraff6525]

Mmmm.. Wanna try it! Thank you, Jeremy ❤

[@SchoolofWok]

You should! - Lee

[@reapergrim76]

This is the best!

[@SchoolofWok]

Thank you! - Lee

[@iTeerRex]

Waw, that looks so good with some toasted bread. I’ve never had it before.

[@SchoolofWok]

Can't beat soup and some simple buttered bread! - Lee

[@iTeerRex]

@@SchoolofWok You said it bro, soup n bread one of my favorites, especially in winter. Which has hit us right now, with full force here in Colorado.

[@Kman.]

What becomes of the LOOOONG & large pieces of lemongrass?

[@ewq123ify]

Tom Yam is my favorite Thai soup

[@SchoolofWok]

Tom Yum is absolutely delicious! - Lee

[@ewq123ify]

@@SchoolofWok Tom yam is an actual dish, I had a Tom Yam tofu and vegetable clay pot

[@marycollins1631]

Yum yum!

[@S1L3NTG4M3R]

hi THANKS,. :)

[@SchoolofWok]

You're welcome! - Lee

[@Li.Siyuan]

Tradionally, spicy Thai soups are served poured over steamed rice. In other words, they are used to flavour the rice as a sauce.

[@Jet_npch]

Hey, Thai here. We don’t poured our “soups” on our rice. I think you got confused with curry which have much thicker sauce. If we’re having soup we gonna serve it in little bowl.

[@Li.Siyuan]

@@Jet_npch When I have been to Thailand - which is quite a few times, I have always been told soups are largely for flavouring rice. I once went to a Thai restaurant in London, asked for tom yum and boiled rice, poured some of the broth over the rice and ate the vegetables. The owner said that I was the only westerner she'd met that knew how to eat Thai soup.

[@Jet_npch]

@@Li.Siyuan haha, I guess we have different styles of eating soup and I don’t want to be mean or anything. Just people enjoy eating thai food is enough and people can enjoy food however they like.

[@moyralouise7123]

Great meal idea YUMMO

[@SchoolofWok]

Thank you! - Lee

[@Fornixx]

Looks delicious but could you please describe the shallot water. Am I supposed to boil the shallots in water? For how long and how much of this water are you then adding to the soup?

[@SchoolofWok]

You boil some water and pour it over the shallots and let them soak for around an hour or so, doesn't need to be a huge amount of water. If I remember correctly, Jeremy added all of the water to the soup - Lee

[@Fornixx]

@@SchoolofWok Thanks. I'll try it

[@chaoslab]

Looks delish! Might have to make a vegetarian version.

[@SchoolofWok]

Definitely give it a try! - Lee

[@harkeb]

Lovely. But what is the difference between Tom Kha and Tom Yum?

[@marycollins1631]

Can you use red and yellow bell peppers? The red chili peppers may be too much spice for my family.

[@cyjeren1627]

❤❤❤

[@yokjen5622]

You don't have to roast the herbs before cooking Tom Kha Gai , please cut a lemondgrass into a short pieces, bergamot leaves is the last thing to put into Tom Kha Gai and you have to tear it into a small pieces and remove its petiole before you put it into the food.

[@farzanaazad-hussain5161]

Calorie count please?

[@sirsprinter]

Steam proof spectacles!

[@acidcool]

you cannot substitute ginger to galangal. its a big different.

[@cawfeedawg]

I would use 1/5th the amount of chicken stock.

[@bobdavis1168]

You cannot use ginger instead of galangal ; period. Dropping channel, because anyone knows galangal CANNOT be replaced by ginger .

[@maxrobertson9008]

Buh Bye! It's good to offer a substitute for people that live in places where something like galangal is not readily available.

[@yasoof1]

I hate the slow motion. I used to like the channel but now I cant complete a video

[@SchoolofWok]

Thanks for the feedback, I'll be discussing this with the team! - Lee

[@yasoof1]

its no longer educational to watch its just a slow motion crammed video.

[@tangalooma7257]

Doing so well - until the realisation none of the aromatic additions are removed - so I'd have to fight with my soup to eat it. 😞

[@SchoolofWok]

You can always strain it before serving - Lee

[@tangalooma7257]

@@SchoolofWok sold! I’m on it.

[@tomsparks6099]

All of those whole pieces of fiber (lemongrass, galangal and kaffir) don't make for an enjoyable soup. When I (attempt) to make this next time, I think I will use those ingredients in a bouquet garni (sealed in cheesecloth). That way the" flavah" is infused without chomping into slivers of unchewable organics.

[@josefreitas753]

Tie them wuth a string.

[@josefreitas753]

Cast iron wok is sort of blasphematory. Jus'sayin'.