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2–4
Easy
By Ken Hom
Published 1995
This Thai-Chinese recipe is so intertwined that it is difficult to differentiate the various contributors. The Thai cuisine specializes in hot, tangy, spicy soups that are refreshing and stimulating. The Chinese cuisine includes many soups that are as beautiful as they are flavoursome, providing the eggflower motif — attractive strands of lace-like white of egg. The lemon grass, refreshing and aromatic, is used in both cuisines. This impressive yet easy to make soup could be served at the g