WineLovers Discussion Group

http://www.wineloverspage.com/forum/village/viewtopic.php?t=1421

Made this last night--my first tom kha gai at home--but I gave it a regional twist by using leftover crab meat instead of cooked chicken and slivers of shitake mushroom since I had a single mushroom left over from something last week. Delicious!!!!

Glad it worked for you, Jenise. Were you able to find fresh kha somewhere, or did you substitute ginger?

-Paul W.

I should have mentioned that--had to use ginger. This was a rather spontaneous idea because of the unplanned crab surplus here at Chez Jenise. Plus, though I can easily get galangal in Canada, my passport's off getting renewed so I'm temporarily stuck stateside.

jenise ,

i beleeve you imediately that the soup was marvelous !!


so please take my critik with humor

tom khaa gai = soup galangal chicken

if you use crab insted of chicken it would name bpuu

if you use ginger insted of galangal it would mane dtohn

so the great soupe you made is a "jenise's tom don puu"


if you make a "coc au vin" with beef insted of chicken, and beer insted of wine, you will still have a great meal but it would be a "boeuf a la biere" http://www.linternaute.com/femmes/cuisine/recette/265142/9399225116/boeuf_a_la_biere.shtml we also call it carbonade de boeuf.

Albino, I'm fine with your corrections--good points. Although I'm not sure my husband would have liked the soup as much if I'd called it "puu". In English, that sound doesn't exactly have nice connotations.