TOM YUM KUNG

The author of this cookbook is Vatcharin Bhumichitr, who is a famous Thai cook in London. He was born and educated in Bangkok. Vatcharin studied at the London College of printing and graduated in 1979. After graduation, he opened his first Thai shop and restaurant in London. He pursued his interests in art and cookery at the same time. In this cookbook, a lot of colourful pictures of Thai dishes and various spices are taken by Vatcharin.

Tom Yum Kung is a representative dish in Thai cuisine because of the special ingredients. For example, lemon grass, lime leaves, chilli pepper and lime juice are used to provide sourness and spiciness in Tom Yum Kung. Those spices and ingredients are not commonly used in our daily life, but they are easy to find in Thai dishes.

In the recipe, we found that the original chicken broth has more than 4 times sodium amount than the salt-free version, and it was too salty with the original recipe; therefore, we decided to use the salt-free chicken stock instead for the taste and health perspective.