I really like Thai flavours - the lovely clean tang of lemongrass , the warmth of ginger, the fire of chilli and the sharpness of lime juice.
Then there’s the rich creaminess of coconut. All of these come together in a way that makes them more than the sum of their parts, and they can work brilliantly with seafood.
I often think soup doesn’t get anything like the respect it deserves; it’s a kind...
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