Modern Thai Cusine

Today’s tom yum goong soup recipe is a refreshing addition to the tom yum soup repertoire. The fried SaNoh Flower Cakes sensationally enhance the shrimp’s natural sweetness, while the flower’s bittersweet aftertaste is a superb tropical match to the citrusy and aromatic hot and sour tom yum goong soup.

Our ancestors, the early humans, had to base their food selection only on their senses. Sweet was energy, umami indicated the presence of proteins and saltiness was the sign for the much needed minerals. Generally, they avoided sour taste because it represented rotten or spoiled food, and bitter was the taste tonics and remedies were made of, and yes, it is now confirmed that bitter gourds are good for you.

Here is a quick, tasty dish that allows me to be genuinely emotional: from the tears I shed each time I chop the mountain of shallots…to my delighted grin when I behold the beautiful, deep amber color flaunted by the chicken after less than 15 minutes of preparation - a hue that one might expect to see only in a gourmet magazine photo…