Thai your week together: two recipes with intense flavours offset with lightness and freshness

Thailand is the destination of choice for this week’s recipes. It’s a country steeped in culinary tradition and home to some of the world’s finest ingredients. I have spoken before of my love of southeast Asian food. The intensity of flavours, offset with a lightness and freshness, is what makes Thai food so special. On top of that, the ingredients are cheap to buy, the recipes are easy to bulk up and everything is cooked in minimal time.

One dish that really stood out was tom yum soup. I remember getting the early morning ferry to the island of Koh Phi Phi, a picture-postcard location with turquoise waters and white sandy beaches that evolved into a mixture of Harcourt Street meets Ibiza once darkness fell. We couldn’t check in to our accommodation, so headed down to the beach with our backpacks for a few hours. An older lady in a small bamboo hut was serving soup. I think it cost the guts of 50 cent for a large bowl. The colour was slightly brown and my interest wasn’t piqued in the slightest. To say a flavour bomb went off in my mouth doesn’t do it justice. To this day, it is one of the best things I’ve ever eaten.

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