Talk:Tom kha gai

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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)