What an absolute privilege to watch a master chef at work! The Grey Traveller was on a Sanctuary Retreats Irrawaddy River cruise aboard cruise ship Ananda and I had the pleasure to watch Chef Sumet cooking Tom Yaam Goong a Thai soup with prawns, lemongrass and mushrooms.
Chef took us through all the ingredients which included local prawn heads and shell for the broth and river blue prawns for the actual soup. He showed us how to prepare each ingredient from crushing a galangal root to choosing the right fish sauce.
I won’t give away Chef’s recipe but I will say the outcome and the tasting was amazing, so go see and taste for yourselves.