Video: Spicy Chicken Thai Soup

I have lived in Thailand for many years, and now I return every year to teach psychology and cooking. Thai curries come in white, red, yellow and green depending which part of the country the cook is from, although there is a wide choice of red curries. If you expect them to be like Indian curry, forget it, but suggest not using jalapeno peppers but the Thai peppers. The two most commonly used are the small Bird's Eye pepper (not it's real name which I am not allowed to write here) and the slightly larger Dragon Tooth pepper. Second, I have never heard a Thai refer to any of their curries as gravy. Most Thai street vendor and restaurant cooks still make their own blends - great stuff with jasmine rice and side dishes. thanks all. 'nuf sed. plamuk aka travellingchef.

I have used this red curry paste many times and it is definitely not spicy. I think the reason the ones from the restaurant is so spicy is they actually make their curry powder and it includes plenty of powdered red chilis maybe? I know the same applies when i make green curry using the green cury paste from the same company. However when I order it at a Thai restaurant I ask them to make it a 1 on the hotness scale and its still really spicy. Was told its due to the green curry they put in. Remember there is no spice called "curry" per se, its made from several spices and it can be hotter or more milder based on how much of certain spices are used. My friend told me that in Thailand they just call it gravy and not curry.

Absolutely love this dish! Made it probably 15x's and it gets better everytime I make it. I like it spicy so I usually add a large squirt of sirachi chilli sauce into my bowl of soup. I add brown rice and have it for dinner! I would suggest cutting and prepping all igredients BEFORE you start to simmer the chicken broth. Also, he mentions the juice of 2 limes in the video and only 1 on the ingredient list...I've always made it with 2 and I think it's gives it amazing flavor!

I have the exact brand of red curry paste, but it's not hot at all?? (I can actually eat some off the spoon). I just went to the fridge to check and see if I bought a mild version, but it just says "Thai Kitchen - Red Curry Paste". ...and I'm by no means someone who's a heat freak. Maybe I got a freakishly mild jar by accident?

You need a better cam. Great recipe but the video was very blurry.

My friend and I made a double batch of this and we almost ate the whole pot ourselves. It was amazing. Tried to freeze it in quart jars for later but it was gone to fast.!

From your ingredients it's called Tom Ka Khai (Khai = chicken) We don't put Ginger but we use Galanga which is different scent If you can't find the Galanga it's fine just put lemongrass and the rest. BTW, I'm from Thailand that's why I give you a suggestion like this.

I am in the process of moving.... it is all I could do to not run to the store to make this amazing looking dish right now (too bad all my pots/pans/food is packed away). Cannot wait to try this.

I just posted the link to this fantastic recipe. Thanks Chef John.

http://allrecipes.com/recipe/spicy-chicken-thai-soup/detail.aspx