Tom Kha Gai - Spicy Thai Coconut Chicken (or Turkey) Soup Recipe

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!

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/240476/Turkey-Tom-Kha-Gai/

[@adde9506]

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.

[@xanaxsnax]

this recipe is so good it’s Kha Gai over...

[@katcatgr88]

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.

[@katcatgr88]

***** hahaha! thanx! :) I'm doing my best! I even started adding parsley in my Greek salad! :)

[@katcatgr88]

***** 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!

[@cindy925ya]

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

[@CelesStrife]

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.

[@katcatgr88]

***** Would this soup work with galangal paste? because I've never come across the actual root before. I've only seen it in a paste form.

[@Hazera2024]

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...

[@DannybFlat01]

I'm gonna make Pho soon, his videos have inspired me..somewhat simple and sometimes not!

[@sunnydee196]

Respect ✊

[@natalielim14]

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'.

[@leslieelaine8499]

Natalie Lim Right On!

[@Hypatia4242]

You should comment more often. That was great.

[@arturocostantino623]

I basically totally agree with you. In fact you can’t get fresh galangal outside of nyc or San Francisco.

[@PraveenKumar-cj4mu]

I regret clicking read more

[@CT2507]

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.

[@azaballer1]

Instructions were too clear. Ate my monitor.

[@benw9949]

Crunchy with a colorful aftertaste?

[@Priust189]

If you make your own stock can you combine the first two steps ?

[@yourmother9834]

HAHHAA

[@sutidabunrad9833]

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 ; )

[@ro31369]

Is 'kalanga' the same as 'galengal'?

[@thewrongend]

It's called galanga in english. Try the RJsupermarket in Taipei.

[@LOVEziAYN]

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.

[@sareevandanas7858]

It's became tom king gai... 😁 Feeling lucky to live in SEA.

[@VTownGregory]

Gikwang, what do you think about using dried galangal? Is is pretty close to the flavor of fresh?

[@DanDan-yy5bo]

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

[@trkstatrksta8410]

Everyone knows what galangal and kefir limes are. I have both growing in my garden

[@fahr]

@@trkstatrksta8410 not in usa

[@glamazon6172]

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.

[@stickmanmob]

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”

[@crowsnest43]

"one optional, but extremely required step." hahaha

[@Elodie_vera]

I made this and it was bomb as fuck

[@kaylala1217]

+EllynaurusRex shit yeah!

[@PaulRecchiaJr]

Hell motherfuckin' yeah!

[@Happyraccoon0808]

Ellynaurus fingerlickin booty yeah!

[@mangachanfan1556]

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 KZbin Chef make my favorite Thai soup from my childhood. Thanks for this video!

[@hans_____]

"Let food be thy medicine and medicine be thy food." -Hippocrates

[@adiahaalexander9359]

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!!

[@fortunecooking]

Great interpretation....flavorful....great way to cook with what you have.

[@grumpy150]

Chef Tom ! Nice seeing you here...

[@fortunecooking]

grumpy150 :)

[@corylombard]

Woo hoo.

[@corylombard]

Love CHEF TOM!!!

[@ZEEBOFAN]

"it's not fine but you can do it" - every cilantro substitution ever

[@vievieeee]

chef john didnt add cayenne pepper to this OMG

[@sleepybrownbear]

The Google English to Thai translator says the Thai word for boss is "nay". So you would be the nay of your Tom Gai. It works!

[@DarwinsTable]

It's not "nay" as in naysayer, but it's spoken more like "nai" with a longer vowel.

[@snilrach]

right...more like Nye as in Bill Nye

[@TemplarTate]

@@snilrach You are the Bill Nye of your Tom Gai. I like it.

[@mariabardo7347]

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.

[@ChiefPO10490]

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!

[@suchartboontid2560]

It's the same thing as pineapple on pizza. Italians will slap you silly if you do that.

[@nokomarie1963]

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.

[@BradnBunji]

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.

[@WaltzingAustralia]

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.

[@Homeycircle]

*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)

[@stuckIN801]

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 =)

[@davidtopalian1]

You are the Jâo-Nai of your Tom Kha Gai !! (leader)

[@ebrahimalfardan8823]

To sum up, you really haven't used any thai ingredients, but to tell the truth it really tasted like thai food.

[@RandaSbeity]

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!

[@sarahskinner7446]

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!

[@mrbarrylewis]

Perfect now that the cold weather has kicked in this side of the pond pal, looks great!

[@clam85]

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 :)

[@KimberlyHimeKu]

It's pronounced Kai not Gai haha

[@WigganNuG]

feel better now? This was a cooking video not a fucking language course.

[@gurubhai01]

as a Thai... that's the most novel way I've heard ANYONE call that dish. hahahhahaha not even gonna bitch about it...

[@gurubhai01]

Nunya Fukkinbizness Judging from all your comments in this video, you're obviously none of the above....

[@nunyabizness9459]

No I'm not. I'm direct, I call out trite, useless, bigoted remarks as I see them, and I don't tolerate idiocy.

[@1AddictedPro]

Nunya Fukkinbizness jaja, あなたがいる หยิ่ง 一块狗屎!!

[@trajanchan9574]

Nunya Fukkinbizness Do you shank people for liking chocolate ice cream instead of vanilla too? Because you seem the type to very dramatically overreact to everything.

[@nokomarie1963]

Nunya Fukkinbizness Nobody likes you. The power of consensus proves you to be a pretentious prig. Go insult your loved ones and leave us strangers in peace.

[@Metalistforlife]

Lemon Grass makes amazing tea. It is a favorite with a lot of the older folks in the Caribbean.

[@icezabatsu]

เห็นคอมเม้นด่ากันเองแล้วเซ็ง เป็นอะไรกันมากป่ะ ก็มันหาข่าไม่ได้ เค้าก็บอกแล้วว่ามันไม่เหมือนกัน แต่ทำไงได้ไม่มีข่าก็ต้องใช้แทนกันไปก่อน เอาตรงๆ นี้ดูวิธีการทำแล้วยังไม่รู้อีกหรอว่า เค้าประยุกต์มา จะทะเลาะกันเพื่อ? ไม่พอใจมากก็ทำแล้วโพสวีดีโอลงเลยดิ

[@DonnaphasKlainak]

บ้านเขาหาข่าสด (galangal) ไม่ได้ต้องเห็นใจครับ -_-"

[@Isbella666th]

ฝรั่งเขาประยุกต์ เขากินรสไม่จัดอย่างบ้านเรา

[@Mrskwonable]

หายากฝุดๆบอกเลย ต้องไปchina town แล้วก็จะมีแต่แบบ แช่แข็ง เซ็ง

[@marymary8780]

I also tried this recipe, but I like the soup a bit thicker, so I added more coconut milk and less broth. It was delicious. Thank you Chef....

[@lynnkramer1211]

New and tasty things to do with turkey is a great humanitarian gesture. I would like something to do with turkey and Mexican pork chorizo. Could you put your brain trust to work on that, please?

[@ratlips4363]

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!

[@RexRanarum]

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!

[@zedderix]

I can't get over how much this guy sounds like a surprised Seth Rogen.

[@PaulRecchiaJr]

huhuhuhuhuhuhuhuhuhuhuhuhuhuh

[@alczervik3908]

"Borderline medicine" well said! Like the approach, a different twist with empty the fridge approach!

[@cougarhunter33]

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.

[@PockASqueeno]

Chef John, my next food wish is more Indian food. I recall you made one Indian recipe video, the lamb vindaloo, but I want more! Maybe some goat kheema biryani or chicken saag.

[@epicsamurai5]

+PockASqueeno I concur.

[@florguerrero8143]

PockASqueeno me up on Bhubaneswar

[@ekkmanzable]

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

[@DonPandemoniac]

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.

[@peppipp]

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. :)

[@Elazul2k]

I hit lemongrass with a mallet. Easier than a knife :D

[@limoeca]

Just made this, without the lime leaves since I hadn't any. Turned out delicious!!!

[@foreveralibaba]

Add the white asian noodles to this dish and it's perfect! I love you youtube channel!

[@NcrFax]

The mushrooms are also called shimeji :) They're so cute!

[@ablacksquare]

I thought he was going to go hard for cilantro. "..all you people that don't like cilantro can go..."

[@LampreyFilms]

Me too! I expected an epic cilantro defense/smack down. Personally I absolutely adore that herb. Leaves, stems, ground up seeds. The lot. Heavenly. Those who don't, fine by me, but I think you're missing out!

[@ablacksquare]

Right. and so many cultures use this herb around the world. I love cilantro. It's also good in a martini. Just sayin', lol.

[@dogleghobag]

LOL I was hoping so too... I really don't understand the cilantro hate..? Such a fresh, lively, aromatic, intoxicating herb...

[@iwakeupat6]

***** Correct! I am one of the people who unfortunately can't eat cilantro, which is a shame since it's in so many dishes. I wouldn't necessarily describe it as tasting like soap though. All I can say is that it's a very distracting taste to me so I tend to avoid it.

[@snxnda2435]

ablacksquare I love cilantro

[@Nekulturny]

Yes, substituting basil for cilantro is fine. I don't think you really appreciate how awful the 10% or so of us in the world's population find cilantro. It takes barely any to make the entire dish taste like soap to us.

[@Mafiadaughter]

Chef John, I know you don't do requests but I've been asking regardless for a couple years (Andy Dufresne style) for a Persian dish. Make a girl happy for Christmas and make a persian dish pleaaaasseeeee. Haha.. Thanks for this recipe, perfect for this weather.

[@Idiotbreadloaf]

He takes requests, but he has a lot of them. Maybe he'll grant your foodwish. :P

[@Mafiadaughter]

I hope mine is on the list then haha :)))

[@trajanchan9574]

Mafiadaughter You're in luck, he just made Persian rice.

[@heavyq]

Mafiadaughter it looks like you got your wish :D

[@Mafiadaughter]

Yes! I was so happy when it came out.

[@hoboite1]

Thank you Chef John! It's taken me 65 years to start appreciating what an Artist you and other chefs are. Now I'm making up for lost time.

[@rexjohnrobinson]

I am Thai and Tom Kah Gai mean... Tom= Soup Kha= Galangal ( Thai herb) Gai = Chicken same as Tom Yum Goong Tom= Soup Yum= mix something spicy taste Goong = Prawn

[@enbardis]

Tanakon Piroon Ohhhhhhh! the names make so much sense now lol thanks a bunch!

[@sareevandanas7858]

Now it's became tom king gai...😁

[@malekatahcampbell6326]

Thank you💜

[@e8ghtmileshigh1]

You are the nai of your tom yum gai!!!

[@indiag89]

My husband has been cooking chefs Johns Tom Kha GAO recipe (with chicken instead of turkey) for a couple years now and everybody loves it!

[@dheirloom3493]

A bag of dry Galangal is inexpensive and would last a long time.

[@JungleScene]

yup. fresh is always gonna be better though. I dno about other places, but here most asian markets carry it and everything else in this recipe for cheap.

[@rbrittne]

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..... :)

[@Guiltaur]

I think this is a great take on tom kha gai. I am a cook at a thai restaurant and aside from the ingredient swaps, I cook soup in a very similar way.

[@croissantty]

even I'm thai your recipe still look delicious! I gonna try your recipe soon as possible. little tip. add crushed red onion make it taste lot better

[@v-dubbubaircooled6696]

John you blow food channel out of the chicken stock!

[@Evelinaaaxoxo.1001]

I'm 100% thai and I love how u pronounced the dish. So cute ! U did excellent job! Cheers x

[@fionn5305]

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!

[@Andy-ir1sj]

usually eaten with white rice on the side..one of my favorite dish..thx for sharing !

[@AugustAdvice]

Your videos are therapeutic :)

[@BrensJoint]

ASMR-ful

[@李カーミ]

Yeaaah. I've been feeling down lately and right now I'm watching his videos for 3 hours now and I've never been more OK. :D

[@paulstillar47]

In case my guests are wimps 😃

[@Moshugaani]

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

[@idontlikegoats]

This is one of my favorite soups at the moment :) My husband loves it too! Really worth trying

[@Lumpy007]

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!!

[@stephenyoung7734]

hahaha i learned to cook this in thailand, and your substitutes are pretty dang spot on. PRETTTYYYYYYy dang... not all the dang way ! i do crave that kefir

[@watrgrl2]

Tom kha gai is one of my favorite soups! It really will cure whatever ails you when your coming down with a virus. ( unless its a Gastrointestinal virus then all bets are off)

[@northwestsingin345]

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!!

[@sboss]

2:44 I think they're called shimeji mushrooms.

[@suchartboontid2560]

What Chef John made is technically Tom King Gai-nguang, which actually sounds much cooler than Tom Kha Gai.

[@amandar9685]

love this soup I always get it when I go out to Thai restaurants :)

[@rainepanda]

Made this today. It was so good :) made the stock from scratch too

[@Equ1n0x88]

One of my dad's favorite soups. Thanks John

[@c2sjfvm8HF]

just tried it. tastes AMAZING. was surprised i could create smth so delicious by myself (with your instruction of course :P)

[@sergeykochelayev9689]

This dish is great. It takes a bit if you are making the stock from scratch, but other than that I can't stop eating it.

[@airaki]

Finally my all time favorite asian soup (no Pho and Ramen are from the Noodlesoup familytree) Thanks chef John!

[@hypnoticz9]

Chef John, please do not die ever! Without you, we would starve.

[@SaturnRose]

This looks so good, great use for Thanksgiving leftovers. Thanks Chef John!

[@pavlossafterman9102]

I am a profesional chef and sir you are very creative.. i too use ginger and lemon leaves if i cant find galangal or kafir... very creative!!!bravo

[@Doofaraine]

This is one of my favorite recipes! I usually use chicken thigh filet sliced along the grain, but I like the idea of using leftover turkey.

[@Cl4rendon]

Thanks alot for this inspiration. Don`t want to be rude, but i can`t resist saying you sound a bit like Kermit. :)

[@lucieeytch7692]

Thanks for the shoutout to those of us who don't like cilantro, Chef!

[@OldManCookin]

Chef ... I got to tell ya... Man my mouth is watering! :)

[@DaBomp]

loved this soup in asian restaurants and cooked it for myself one day, easy and super delicious! i used tofu instead of the turkey thou, next time i will try your recipe with turkey :)

[@julianburr2750]

dbp 91 Im not a vegetarian but I actually prefer this soup with tofu! It’s really good.

[@bobmetelsky]

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

[@DDKTien]

If you don't add the cocount milk then it's Tom Yum Soup. lol

[@TheDeadOfNight37]

Wouldn't it be tom yum gai?

[@Losttoanyreason]

Thanks for your alternate suggestion for us cilantro challenged people Chef, LOL.

[@may-1148]

This is and tom yum are my favorite soups in the world! I know what I'll be doing with my leftover turkey this year!

[@90Gunni]

I ate this in Thailand and couldn't find a decent recipe! Thanks for this video I'm going to try this asap!

[@majorgg66]

I'm pretty sure there is something wrong with me. I love to watch chef John's videos on an empty stomach. I guess drowning in saliva is my thing.

[@jmiller41785]

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.

[@jogadaugavu285]

Hey chef! Is there anything I can substitute for mushrooms that would be equally as good?

[@richardoehler2691]

Made this tonight for a try something new dinner, instant favorite!!! Thanks Chef John!!! You haven’t steered me wrong yet!!

[@sarasandri6757]

Almost there chef John, you've almost reached a million subscribers!!!!!

[@christinagreen9204]

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!

[@kobayashimaru65]

I would leave the herbs in the stock, because it would be a real strain to remove them.