Bangkok, My Tom Yum Goong to Restore Balance
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In LaBouffe, I often return to recipes with character that do not weigh me down, and Thai tom yum goong feels very much like me. I love this Bangkok soup because it offers both comfort and clarity: it awakens, it soothes, it puts things back in place after an overly full day. I imagine it while looking at Bangkok’s markets in the early morning, among the temples, with their bundles of lemongrass, kaffir lime leaves, galangal and chillies, then I make it very simply at home, like a breath. For two to three bowls, I use prawns, chicken or shellfish stock, bruised lemongrass, slices of galangal, kaffir lime leaves, mushrooms, a small tomato, fish sauce, lime juice and a little chilli. I bring the stock to a gentle simmer with the lemongrass, galangal and kaffir lime leaves so that they release their fragrance, then add the mushrooms and tomato. When the soup already smells of Thailand, I add the prawns just long enough for them to turn pearly, turn off the heat, season with fish sauce and lime, then finish with a little chilli and fresh coriander. I serve it with a bowl of white rice, because I love that distinctly Thai balance between heat, acidity and the softness of rice. It is a recipe I choose when I want to eat sincerely, without unnecessary theatrics: something vibrant, clean and generous, reminding me that the pleasure of eating can remain light while being deeply satisfying. And, in a way, this tom yum goong also expresses what I seek elsewhere: forthright flavours, simple gestures, and room for emotion.
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