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		<title>Thai Coconut Chicken Soup Recipe (Tom Kha Gai)</title>
		<description>Discuss Thai Coconut Chicken Soup Recipe (Tom Kha Gai)</description>
		<link>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html</link>
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			<title>Jimmiko says:</title>
			<link>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-120</link>
			<description><![CDATA[Dear Elena, Tom Yum has similar ingredients as those of Tom Kha but the differences are that Tom Yum is more spicy and sour in taste while the soup colour is red-orange. This simply means that you cannot use Tom Yum paste to replace Tom Kha paste unfortunately (see further at: http://en.wikipedia.org/wiki/Tom_yum). However, you should try cooking some Tom Yum as well, especially with some shimps and mushrooms. It is one of the signature dishes of Thai cuisine! Enjoy your meal!]]></description>
			<dc:creator>Jimmiko</dc:creator>
			<pubDate>Sun, 10 Oct 2010 21:08:06 +0000</pubDate>
			<guid>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-120</guid>
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			<title>Elena says:</title>
			<link>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-119</link>
			<description><![CDATA[Hello, I can't find the Tom Kha Paste at Asian stores :( Most of the asian stores in Italy belong to chinese people and I asked them if they sell Tom Kha Paste, but they don't know what it is. So they gave me Tom Yum Paste, which I don't know what it is. Can I use Tom Yum Paste instead of Tom Kha Paste? Thanks Elena]]></description>
			<dc:creator>Elena</dc:creator>
			<pubDate>Sun, 10 Oct 2010 17:03:55 +0000</pubDate>
			<guid>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-119</guid>
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			<title>Elena says:</title>
			<link>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-117</link>
			<description><![CDATA[I'm very happy to be able to cook some thai recipes now. Please go on with this work, it's brilliant. Wish you all the best Elena]]></description>
			<dc:creator>Elena</dc:creator>
			<pubDate>Wed, 06 Oct 2010 06:38:02 +0000</pubDate>
			<guid>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-117</guid>
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			<title>Jimmiko says:</title>
			<link>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-110</link>
			<description><![CDATA[Hi, I found this website by luck and I am glad to know that there are many people interested in Thai cooking. However, as a Thai living abroad and who enjoy cooking very much, I find that putting one can of coconut milk made the soup looking pale and too thick! Ladies would have to be very careful when using too much coconut milk as it is as caloric as crème fraiche and other type of western cream. I would instead reduce the quantity to 1/4 of a can (about 100ml) for Tom Kha Kai or Tom Yum soup, while using rather the whole can only when making curry. Well...it's just a question of preference though. Happy cooking!]]></description>
			<dc:creator>Jimmiko</dc:creator>
			<pubDate>Fri, 27 Aug 2010 15:32:25 +0000</pubDate>
			<guid>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-110</guid>
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			<title>Galangal and Lemongrass</title>
			<link>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-60</link>
			<description><![CDATA[Hi George, So sorry no one is answering your question. Anyway, my short name is Antok. I am Swiss residence and I am an Indonesian origin. I love cooking as I am a private chef of Indonesian specialities. Thai cooking has almost similar ingredients, herbs and spices as Indonesian's. Answering your question about how much galangal and lemongrass you need to make own Coconut Chicken Soup. Well, if you cook for about 2 people, you need to have around a thumb. Please choose the young galangal and slice finely. About the lemongrass. For 2 people, you just need to have one stalk and slice longwise finely as well. I hope you are happy with my answer. Warm regards, Antok About the lemongrass]]></description>
			<dc:creator>Antok Bali</dc:creator>
			<pubDate>Sun, 29 Nov 2009 00:45:27 +0000</pubDate>
			<guid>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-60</guid>
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			<title>thank you</title>
			<link>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-59</link>
			<description><![CDATA[Thank you very much I want the way the Tom Yam Soup]]></description>
			<dc:creator>loode</dc:creator>
			<pubDate>Thu, 26 Nov 2009 23:08:18 +0000</pubDate>
			<guid>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-59</guid>
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			<title>Tom Ka</title>
			<link>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-53</link>
			<description><![CDATA[Did George get an answer to how much galangal and ginger to mix together instead of using the packet? I'd love to know that answer as well. Thanks, Scott]]></description>
			<dc:creator>Scott Jacobs</dc:creator>
			<pubDate>Sat, 10 Oct 2009 13:06:31 +0000</pubDate>
			<guid>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-53</guid>
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			<title>Question</title>
			<link>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-34</link>
			<description><![CDATA[Living here in Minneapolis, there are Asian food stores on almost every other block. Galangal and Lemongrass are easy to find. My question is how much of both would I add to this recipe, in place of the packet?]]></description>
			<dc:creator>George</dc:creator>
			<pubDate>Sat, 04 Apr 2009 07:18:11 +0000</pubDate>
			<guid>http://www.thaifoodcast.com/recipes/main-course/coconut-chicken-soup.html#comment-34</guid>
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