tom yum is my utmost favorite thai dish, next to catfish salad and any red-curried dish. it’s the spiciest soup i’ve ever tasted, and it reeks of the exotic thai flavors of lemongrass, galangal, and kaffir lime leaves. i’ve always wanted to learn to make this at home, except that galangal and kaffir aren’t indigenous to the philippines and thus i don’t know how to source these two key ingredients.
last night i’ve been able to try it again in a place i haven’t been. the place is almost like some hole-in-the-wall, off-the-beaten-track part of rockwell-kalayaan area. the tom yum and the red curry we’ve ordered are the best i’ve tried so far in this country. although it isn’t as spicy as the authentic thai versions (which can be a good thing for filipinos) and all the dishes were leaning towards sweet.
