Tom yum needs no introduction, but the uninitiated may be daunted by its spiciness. Fret not; the number of chillies used can definitely be reduced, as it isn’t just about the spice. The soup is also fragrant with lemongrass, coriander, galangal and fish sauce, all of which combine to produce a lemony, refreshing broth. Tom yum is best eaten with steamed jasmine rice, to temper the spiciness.
© 2014 All rights reserved. Published by Marshall Cavendish.