Trigger warning: chowing down on this may bring back memories of eating out of polystyrene bowls served by busy street-vendors while tuk-tuks whizz by. If you’ve ever been to Thailand.
My sense of memory is really closely linked to my sense of taste. I’ll get transported by a taste that reminds me of a crab dish served on the Seattle Space Needle, or a fresh piece of sushi from the side streets of Tokyo’s Tsukiji fish market, or a sticky pork dumpling in a Guangzhou dim sum house. And although this particular recipe definitely ain’t the way this dish is made in Thailand, all the flavours are exactly where they should be. And it takes me right back.
It’s not even close to authentic. “Thai-esque” would be a more accurate description. The genuine article is made using stock and involves separate cooking of the ingredients in different pots of boiling water, only combining them as they’re served. But the vendors making it that way are serving hundreds of portions a day, and are using the most efficient way to work on that kind of scale. You’re making it in your kitchen for maybe just yourself. So… not exactly practical to go full metal jacket on this one.
You can of course use stock if you have it made, but what I love about this recipe is that it’s so easy to throw together, and is packed with flavour as it is. It also does a kick-ass job of stocking you up with the tools to fight off those winter sniffles. Garlic, ginger, lime, protein and fresh veggies in broth. Everything the body needs. (Well, not everything the body needs…)
