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Anybody who knows me will attest I have a strong affinity for Asian cuisine. My absolute favourite dish is a Thai Tom Yum soup (often also called “Hot and Sour Soup”, but not the Chinese style - which is awful). I’d always assumed that my substitutions were the reason it never worked out, or maybe I was missing some magic ingredient (..the right stock?), because my first two tries were hopelessly unsuccessful. It turns out this is not the case, but I can attest the top Google search results for “Tom Yum” are all woeful imitations.
I think began to wonder if my attempts were so ill-fated because there was some technique involved which I was missing, so I turned to YouTube. It’s there I came across this video, which resulted in exactly what I was looking for:
One of the big challenges with creating any sort of Asian fare is often difficult to find brands. I find Asian food stores nigh-on impossible to navigate, but this recipe has very few hard-to-find ingredients! In fact, I can find almost everything at the local Boston-area grocery store Market Basket, with the Kaffir Lime Leaves being the only entry requiring a trip to the Asian market.
Here’s the recipe as I modified it for easier-to-source ingredients: