Talk:Tom kha kai

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
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)
 * 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)