Thai style fish soup with kaffir lime leaves coconut lemongrass galangal tiger prawns sliced bream Chilli and garlic--A bit of shrimp paste (blachan) to enrich the 20 min fish fume made with the prawn shells and the bream head and trimmings. The Mussels steamed open over the simmering soup and added at the last moments to keep them tender
Copied this from a street vendor in Bangkok Just off Silom road! best ever and all he had was a charcoal fire and his pots and the ingredients on ice!---- 30 bhat!!
This Blog contains work from some of the worlds finest culinary artists And then --some of mine too!! There are some more traditional and simple culinary suggestions and methods for making pies and cider and the mystery of the sausage will be explored. My suggestions for sourcing great ingredients will be included as we go along Ther are slideshows of some of the restaurants I have been lucky enough to have visited with pictures of some of their delightfully crafted dishes. Bon Appetit
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