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This soup is one of the most popular dishes in Thai restaurants, and it’s always a favourite whenever I make them for my friends and family!

Homemade Stock Recipe:

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes

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26 COMMENTS

  1. Pailin's Kitchen Posted on June 29, 2020 at 9:27 am

    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!

    Reply
  2. swiper1818 Posted on June 29, 2020 at 9:27 am

    Great channel👍👍👍

    Reply
  3. Seth Master Posted on June 29, 2020 at 9:27 am

    I love your action so much Sister.!🙏

    Reply
  4. Saiprasad Raut Posted on June 29, 2020 at 9:27 am

    Hi,

    Thank you for wonderful recipe. I am a vegetarian. Can you suggest substitute for fish sauce?

    Reply
  5. John Jesberger Posted on June 29, 2020 at 9:27 am

    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.

    Reply
  6. Mike Maha-Su Posted on June 29, 2020 at 9:27 am

    If I cut mushrooms that size my grandmother would shout at me😉

    Reply
  7. Sindy Chan Posted on June 29, 2020 at 9:27 am

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

    Reply
  8. Mr6916 Posted on June 29, 2020 at 9:27 am

    Thank I will try to cook tomorrow… yummy

    Reply
  9. 8675309 Posted on June 29, 2020 at 9:27 am

    My favorite dish 🤩🤩🤩🤩

    Reply
  10. Michael Martin Posted on June 29, 2020 at 9:27 am

    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.

    Reply
  11. Jim Posted on June 29, 2020 at 9:27 am

    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.

    Reply
  12. Janice Wang Posted on June 29, 2020 at 9:27 am

    my two cups of stock seem smaller than your Two cups

    Reply
  13. Heny Salina Tan Posted on June 29, 2020 at 9:27 am

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

    Reply
  14. 大可王 Posted on June 29, 2020 at 9:27 am

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

    Reply
  15. Frank Rodgers Posted on June 29, 2020 at 9:27 am

    What carb would you serve with this?

    Reply
  16. toffy great Posted on June 29, 2020 at 9:27 am

    ooo wow.. i really like it..

    Reply
  17. 10 Minutes to Craps-Roulette Fortune Posted on June 29, 2020 at 9:27 am

    I know the taste all too well. I could truly live on Tom Ka Gai and Pad Kee Mao gai the rest of my life. OH, and of course Guay tiew gai. AROI MAK Walking the streets of BKK is literally mouth watering. So nice to go back and find the same street vendors. The lady Noi on Soi 33 is the best among many. I woke up one day as I had a week vacation and without having planned it went to the airport with my passport, a backpack filled with 4 pair of underware, 2 shorts, flip flops, sunglasses, and two polo shirts, one black and the other yellow with some body spray, toothbrush etc and booked a ticket to Bangkok. At each leg of the trip I just booked hotels on Agoda on different Soi a night. My travel wallet always has 1000 Bhat in it after my last trip so when I land I can get a BTS ticket to Asoke, a Chang beer, and a massage after that 24 hours in a flying tube. I then hit my favorite vendors all over the city for the most EPIC (and expensive) food quest! No joke, put Thailand for a month on your bucket list and do it 5 times. You won't be sorry!! It's the best way to use tax return money and pocket change through the year.

    Reply
  18. storyofwill Posted on June 29, 2020 at 9:27 am

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

    Reply
  19. SteveAbqNM Posted on June 29, 2020 at 9:27 am

    Great recipe! We make it a lot.

    A trick if Thai ingredients are hard to find: I go to the only store in town (a 20 minute drive) for galangal, lemon grass, and lime leaves. I cut up the galangal into rounds, trim the lemon grass and cut into pieces, then in small plastic bags, put in 10-15 galangal rounds, one lemon grass stalk, and four or five lime leaves. Close up the bags and freeze them! Take one out and add it to the broth or water when you want to make the recipe. It works fine, and saves a trip across town when I want to make this great soup.

    Reply
  20. ThoseWhoDare Posted on June 29, 2020 at 9:27 am

    ❤️🙏🏼

    Reply
  21. Mango Posted on June 29, 2020 at 9:27 am

    no tomato/onion/coriander?

    Reply
  22. ARIZJOE Posted on June 29, 2020 at 9:27 am

    It's everybody's favorite soup. I agree that homemade stock is best. However, Trader Joe's has flavor and no additives. It is inexpensive.

    Reply
  23. Edmund Dworakowski Posted on June 29, 2020 at 9:27 am

    Can I use DRIED galangal ? I cannot get fresh anywhere here in sOuth New Jersey.

    Reply
  24. Drew Sadler Posted on June 29, 2020 at 9:27 am

    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? 🙂 🙂 🙂

    Reply
  25. Ryan Lo Posted on June 29, 2020 at 9:27 am

    There used to be a restaurant called Thaitalian where I'm from in LA. They served a Tom Kha Spaghetti! Can you do a video for that?!

    Reply
  26. Scott Benedict Posted on June 29, 2020 at 9:27 am

    She’s pretty and the soup looks awesome.

    Reply
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