The name means 'Boiled Galangal' literally, so you should understand that if you used gingers instead then it would be a different dish. Also, the easy hack for this dish is to prepare it exactly like 'Tom Yum' and then you add the coconut milk, done.
He though that knows but he doesn't. That's why many Thai recipes looks so weird compare from original Thai recipes.We(Thai people) add chicken and mushrooms in Tom Kha, so we called Tom Kha Kai soup.
this turned out absolutely fantastic - and a great way to use up the bottom of a tin of coconut milk when I need some coconut cream for making dessert.
At our geocery store in India we get a Thai mix packet where you get small quantities of each of these - galangal, lemongrass, thai chilli, basil etc ❤🎉
Soup looks delicious and will probably try to make over the weekend. I must ask you to give your Dutch oven a little love. (I'm such a fan of them I have four..and I'm only one person!) Anyway, a little white vinegar, baking soda and and a very gentle scrubby sponge will restore the interior to its original beauty.☮
I made this tonight and it was super good! Had to make a few substitutions due to inability to find an ingredient or two, but it was outstanding. This is going to go on my rotation of repeat recipes. Keep up the great work.
❄️I’m staying warm through this winter with many different homemade soups. This looks like a delicious soup you made! I have been really into soups lately and I’m always looking for different recipes and cooking tips. I’m happy to find your channel. I also make cooking videos. I love to learn from other talented creators like you!
Great Recipe, I'll have to try it out soon. Unfortunately my wife and kids don't really like spicy food. One thing though - are there really that many people requesting absolutely fat-free recipes? I get the idea but I don't think that's really a viable culinary concept. And definitely not necessary health-wise. Keep on putting that oil in! Fett ist Geschmacksträger :)
Since a whole food plant based diet much lower in fat than your typical diet is proven to reverse heart disease (even those with stage four heart disease), he probably mentions the oil-free option because plenty of people in the plant based/vegan community know this or follow it. But if you are vegan and not terribly junky about it, a bit of oil and sugar isn't going to ruin most people's health. Just depends on what goals a person has in the kitchen. I grew up watching all the chefs on TV use lots of oil and salt (and meat), so I know oil-free seems a bit out there at first. It is better for our arteries, but obviously a personal choice.
Hot For Food, Lauren Toyota, reviewed your shelf stable foods on her TH-cam channel, that recently hit Sprouts Market. On her recommendation, I picked up a few for those days where I just need something, fast, healthy and VEGAN! Thank you!
hey, sorry if i missed it in the video, but why don't you filter (sieve?) out the non-edible parts before you add the vegetable, tofu etc.? if its cooked for a while the taste will be in the soup, right?
Is this Thai red chili? It’s very hot.. I love spicy but so wonder if the heat will come down hopefully.. have you heard of Thai chili paste usually has shrimp in it but vegetarian is available, I think this is a secret ingredient as well😊
Did I miss the part where you add vegan fish sauce? Or did you skip it all together? That’s like one of the most important ingredients. I also want to highlight that while ginger can be used instead of galangal, it is not a replacement.
@@DerekSarnoChef that’s is true. I’m sorry, my comment came off as rude now I read it again. You put a lot of effort in to making this recipe and I did actuality appreciate it.
Hi. Just wondering, was this shot in one take? Or is it edited with cut shots to show a 'sped up' version? Ie. Does this actually take approximately 8 mins to cook from start to finish?
Hi! No, this isn’t a continuous take (or “real-time”) video...there are some edits to not show all the chopping and time cooking the soup. All in, you’re probably looking at about 20-30 mins total cook time. Just remember that once you add the coconut milk, you need to reduce the heat so you don’t boil it. You want to be simmering on low for the entire time after you add the coconut milk. Hope this helps!
@@DerekSarnoChef Yes, helps a lot, thanks! Sorry, didn't know the right word to describe what I was asking 😅😂 continuous take was the idea I was going for haha.. Would have been shocked and excited if you could make a flavour packed soup in 8 mins, 20-30 mins seems more realistic 😅 will definitely give it a try. Thanks
Yeah I hardly ever see lemongrass, galangal, or kefir lime leaves anywhere. There are asian marts around my area though that would carry it.. someday I'll grow stuff like that myself.
I bought a small bunch of lemongrass at a local asian market, used one piece, and stuck the rest in a glass of water. It immediately sprouted roots and has taken hold in a flower pot on my porch. Unlimited lemongrass!!
I understood that you're showing how to cook your own version of Tom kha. I'm sorry, please do not say you're making 'Thai Tom Kha'. Cooking the real 'Thai Tom kha' is more simple and less ingredients than you're presenting. Especially, for the Thai way of cooking this menu, we never even fried the herbs in the oil.
The name means 'Boiled Galangal' literally, so you should understand that if you used gingers instead then it would be a different dish.
Also, the easy hack for this dish is to prepare it exactly like 'Tom Yum' and then you add the coconut milk, done.
He though that knows but he doesn't. That's why many Thai recipes looks so weird compare from original Thai recipes.We(Thai people) add chicken and mushrooms in Tom Kha, so we called Tom Kha Kai soup.
this turned out absolutely fantastic - and a great way to use up the bottom of a tin of coconut milk when I need some coconut cream for making dessert.
I live in the US and today I went to the grocery store and found some of your product 🤗 I got super excited!!!!
yum! love the tip on coconut milk and lemongrass for future! :)
You guy's have the best vegan recipes . I can't wait to try this one .
Aw, shucks, thanks for saying so, Michel! We think you have the best vegan comments!!
@@DerekSarnoChef vegan comments ??
Sorry , you have superb recipes . is that ok ?
At our geocery store in India we get a Thai mix packet where you get small quantities of each of these - galangal, lemongrass, thai chilli, basil etc ❤🎉
I have been planing to make Tom kha for some days now. Have Ben gathering difrent wild mushrooms here in Norway. It will be delicious!
This is one of my favourite soups too! Absolutely incredible!
Thanks! Bought your cookbook and love it! 💜 Blessings.
Thank you so much, Penny!! We appreciate you!
love the lemongrass tip! thanks :)
You're so welcome!
This looks delicious and easy to make. The hardest part for me would be sourcing all the ingredients!
This is definitely one of those that requires some ingredient sourcing to do it justice. Totally worth it if you can find them!
Definitely you'll find everything in an Asian grocery store
Soup looks delicious and will probably try to make over the weekend. I must ask you to give your Dutch oven a little love. (I'm such a fan of them I have four..and I'm only one person!) Anyway, a little white vinegar, baking soda and and a very gentle scrubby sponge will restore the interior to its original beauty.☮
Making this right now....can't wait to taste it...
Looks absolutely delicious. I could almost smell it!
Absolutely stellar in every way and tastes even better than I remember eating at favorite NYC Thai restaurants. Thanks so much for this!!❤️💕💕❤️
My favourite brand making one of my favourite cuisines! this looks absolutely stunning!
Thanks, Unc!
I never knew cilantro flowers were so pretty! This is my kind of lunch. 🤤
WOW, thank you so much for this recipe. I am looking forward to making this!
Everything you guys make looks delicious! I'm still loving your cookbook ❤
Thanks, Vasilios!!
I made this tonight and it was super good! Had to make a few substitutions due to inability to find an ingredient or two, but it was outstanding. This is going to go on my rotation of repeat recipes. Keep up the great work.
Ive never thrown the coconut milk in so early! Looks great
Why would you not strain out the lemongrass and galangal?
It took me an embarrassing number of videos to realize there were two Sarno brothers 😂 thought there were just some differences based on time.
For those avoiding the high saturated fat of coconut milk, i use a plant milk + coconut essence ( McCormick).
Looks deeleecious !! Thank you !!
You're welcome! Thanks for watching!
Favorite soup of all time!
Fresno peppers and red chilli is same? What kind of chilli did you use?
Definitely trying this 😻
❄️I’m staying warm through this winter with many different homemade soups. This looks like a delicious soup you made! I have been really into soups lately and I’m always looking for different recipes and cooking tips. I’m happy to find your channel. I also make cooking videos. I love to learn from other talented creators like you!
Looks wow! (BTW, the link doesn’t work.)
Dont u have to cook a bit longer for the carrots to be cooked?
💙💙💙💙💙 thank you for sharing!!
Great Recipe, I'll have to try it out soon. Unfortunately my wife and kids don't really like spicy food.
One thing though - are there really that many people requesting absolutely fat-free recipes? I get the idea but I don't think that's really a viable culinary concept. And definitely not necessary health-wise.
Keep on putting that oil in! Fett ist Geschmacksträger :)
Since a whole food plant based diet much lower in fat than your typical diet is proven to reverse heart disease (even those with stage four heart disease), he probably mentions the oil-free option because plenty of people in the plant based/vegan community know this or follow it. But if you are vegan and not terribly junky about it, a bit of oil and sugar isn't going to ruin most people's health. Just depends on what goals a person has in the kitchen.
I grew up watching all the chefs on TV use lots of oil and salt (and meat), so I know oil-free seems a bit out there at first. It is better for our arteries, but obviously a personal choice.
What do I follow or subscribe to or whatever to get the written recipe?
All that chilli…LOVE THAT!
Hi. What "chick'n" bouillon do you use and where can I get it
I bet this smells amazing
You’re not wrong.
Hot For Food, Lauren Toyota, reviewed your shelf stable foods on her TH-cam channel, that recently hit Sprouts Market. On her recommendation, I picked up a few for those days where I just need something, fast, healthy and VEGAN! Thank you!
Awesome!! We love Hot for Food...thanks, Lauren!!
hey, sorry if i missed it in the video, but why don't you filter (sieve?) out the non-edible parts before you add the vegetable, tofu etc.? if its cooked for a while the taste will be in the soup, right?
I think that all the aromatics ARE edible, but some people don’t like them in there. I leave them in because I like the texture
Is this Thai red chili? It’s very hot.. I love spicy but so wonder if the heat will come down hopefully.. have you heard of Thai chili paste usually has shrimp in it but vegetarian is available, I think this is a secret ingredient as well😊
Kefir lime , yes?
Looks awesome!! ❤️
I did not see you used any nam pla...
cheers from Germany consider using rock salt ;-)
Did I miss the part where you add vegan fish sauce? Or did you skip it all together? That’s like one of the most important ingredients. I also want to highlight that while ginger can be used instead of galangal, it is not a replacement.
Do with what you got.
@@DerekSarnoChef that’s is true. I’m sorry, my comment came off as rude now I read it again. You put a lot of effort in to making this recipe and I did actuality appreciate it.
Hi. Just wondering, was this shot in one take? Or is it edited with cut shots to show a 'sped up' version? Ie. Does this actually take approximately 8 mins to cook from start to finish?
Hi! No, this isn’t a continuous take (or “real-time”) video...there are some edits to not show all the chopping and time cooking the soup. All in, you’re probably looking at about 20-30 mins total cook time. Just remember that once you add the coconut milk, you need to reduce the heat so you don’t boil it. You want to be simmering on low for the entire time after you add the coconut milk. Hope this helps!
@@DerekSarnoChef Yes, helps a lot, thanks! Sorry, didn't know the right word to describe what I was asking 😅😂 continuous take was the idea I was going for haha.. Would have been shocked and excited if you could make a flavour packed soup in 8 mins, 20-30 mins seems more realistic 😅 will definitely give it a try. Thanks
Yummy!
Finding these ingredients in Michigan is nearly impossible.
Yeah I hardly ever see lemongrass, galangal, or kefir lime leaves anywhere. There are asian marts around my area though that would carry it.. someday I'll grow stuff like that myself.
I bought a small bunch of lemongrass at a local asian market, used one piece, and stuck the rest in a glass of water. It immediately sprouted roots and has taken hold in a flower pot on my porch. Unlimited lemongrass!!
Nice
🌸
put mushroom in
no, you can't use ginger:):)
Plant based chicken bouillon is an oxymoron.
Who is this guy? He looks nothing like he does today.
He’s a chef, and Derek Sarnos brother and co founder of the Wicked Kitchen
A bit annoying that we generally do not see the cooking plan and just the guy speaking with his hands 😅
I understood that you're showing how to cook your own version of Tom kha. I'm sorry, please do not say you're making 'Thai Tom Kha'. Cooking the real 'Thai Tom kha' is more simple and less ingredients than you're presenting. Especially, for the Thai way of cooking this menu, we never even fried the herbs in the oil.
Broccoli??? Really ?? doesn't deserve to be called Tom Kha sorry
Lost me with the broccoli- no way. And saying ginger can be used instead of galangal… 🧐 no sir, just no. Looks good otherwise
Italians and Valencians!
Always telling people how to make Pasta and Paella!🙄🙄🙄