Tom Kha Yum: my favorite Thai soup combo

There’s this girl woman I’d known since before she was born. I met her mother when she was pregnant. After my daughter was born, though, we fell out of touch. She moved out of state about eight years ago.

Due to the magic that is Facebook, we reconnected. She’d come back to the area a short time ago. We e-mailed and phoned, then met for dinner at a Thai fusion restaurant in Albany called Kinnaree, which, as it turns out, subsequently received a rave review in Metroland, the local arts weekly newspaper.

First thing she does is order two different soups and two extra bowls; apparently, she orders this a LOT, since the waitress is totally familiar with the routine. Tom Kha is a “spicy hot soup… made with coconut milk, galangal, lemon grass, kaffir lime leaves, and chicken, and often contains straw, shiitake, or other mushrooms, as well as coriander leaves.” Tom Yum is a “basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers.”

While each of these soups were quite fine, they were SO much more delicious mixed together. I’m a big fan of mixing other items. Orange juice is OK, I love cranberry juice, though it can be a bit tart; they are so much better together. I’ve already explained my obsession inclination to mix cereals.

Slightly off topic, there are ways to combine foods to create complete protein.