|Savour it hot.|
I have been hoping to write up a recipe on Tom Yum Soup, a thought which I had already mentioned in the first article of this blog.
Last Sunday, as usual, I was reading and enjoying Christopher Tan's "Ask a Foodie" column. I nodded in agreement when I read his article on making a good Tom Yum. You can find out more about Chris' work here. And this morning, I read in the papers that it is no 7 on CNN list of the world's 50 most delicious food.
I have always been fascinated by a good bowl of Tom Yum Soup. While on my honeymoon in Phuket 18 years ago, I enjoyed a bowl of Tom Yum Goong with steamed rice. That experience has never left me. The problem is that most of the variations of Tom Yum which I had since were less than satisfying. These variations always seem to have so much in them that they crowd out the real Tom Yum, leaving only faint echoes of the one I had.
I reckoned that I simply needed to demystify this dish myself if I want to have it on my table. When I was in Banchang last year (an hour's drive from Bangkok), I visited the local wet market. It was very clean and the herbs and spices were displayed neatly. I saw many packets of the "Tom Yum trio" and I bought a bagful. That began a series of experiments before I got it right. It would have helped if I had a copy of The Principles of Thai Cookery by Chef McDang then or read this article by Chris Tan.