The Soup

They sell these do-it-yourself tom yum kits at the market for like 5 baht (15 cents). It comes with a few stalks of lemongrass, a few stems of kaffir lime leaves, and a small piece of galangal root – all together enough to make a family-size pot of tom yum soup, and then some.

Tom yum kung is a Thai hot and sour soup with shrimp. My co-worker gave me the recipe a few days ago. It was DEE licious, just like what you get at restaurants here. I sent some pictures of my food to Brady because he’s in Sudan, where there’s talk of a famine.

“Oh my God!” he said. “I’m licking my computer screen.”



Here's what you put in it, if you're a real Thai:

Lemongrass
Kaffir lime leaves
Galangal root
Fresh chili
Lime juice
Soup stock (pork is preferred here)
Meat of choice: shrimp, chicken, beef, pork, fish or anything else you feel like throwing in

Also, I've been getting friendly with the mangosteen again. They're expensive considering how much of it is just fibrous gristle. Forty baht per kilo is the market price these days - more than a dollar.

There's this quirk though: Ants live under the leaves, so when you break the mangosteen open they rush out onto the flesh of the fruit to gulp down the sweet juice before you become an unsuspecting anteater. Because if you eat a mangosteen, one day you'll eat an ant.

I had these mangosteens in the fridge for two days, and when I went to fetch them tonight, the ants were still there, tearing around waiting for me to break open the fruit.