Here is the lovely Tom Yum Goong soup that I made the other night….it is a clear spicy soup made from a chile-tamarind paste, which gives it a delightful sour note. I am still perfecting the recipe, so can’t post the details yet.
Winter, by the way, is a great time to experiment with Thai soups — nothing like a bowl of steaming spiciness to combat the blizzard blues! (Side note: It’s always crazy to me that Thai food, in general, comes from such a blistering hot country…it’s really the perfect food to heat up a cold night, which you don’t get a lot of in, say, Bangkok).
Stay turned for my version of Tom Kha Gai, a Thai classic.