Talk:Tom kha kai

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I have replaced "galanga/ginger" with "galangal" on the basis that 39 years in Thailand have yet to bring me a tom khaa seasoned with ginger, which has quite a distinct taste and texture from galangal. I have also changed "tinned coconut" to "coconut cream" on the basis that it's the cream you need, not the meat itself, and tinned is the worst option. I realize that for cooks in the West there may be some difficulty getting the right ingredients; I don't think that justifies listing the wrong ones. David K 12:13, 25 Feb 2004 (UTC)

Chicken[edit]

Is it really necessary to call this page 'tom kha gai'? Yes, while it's true that the most popular version of tom kha is made with chicken, I don't think the article title itself should be specific to the chicken version. Just like the Tom yum page isn't called 'Tom yum goong' If no objections within a couple of days, I will remove the word 'gai' from the title. Thanks Kanatcha (talk) 15:03, 2 August 2008 (UTC)[reply]

No objection, just make sure you ue page move so it leaves a redirect. You might also want to add a bit of text to educate people about the difference. Jclemens (talk) 16:09, 2 August 2008 (UTC)[reply]

External links[edit]

I don't see that WP:EL prohibits linking to a video embedded in an HTML-rendered page. I can't watch it at work, but why was it removed? Jclemens (talk) 18:10, 15 July 2008 (UTC)[reply]