Lotus Stems Tom Yum

It’s raining season here in Thailand and we just can’t help it but working around seasonal ingredients and coming up with new flavors that suits those ingredients and the weather. Growing up in the suburbs we always look forward to cook with lotus stems during this time of year. With the spongy texture they said it is best when it taste like rain…. yes rain.

For our Bangkok Bold Kitchen..it is time for a new menu anyways so we come up with this spicy and aromatic broth with lotus stems and fresh mackerels, full in intense flavors yet light enough to sip on a rainy day…cure the colds with herbs like finger ginger (krachai), chilies , and lemongrass. The lotus stems if cook right will absorb all flavors in the broth…simple enough to make and yes so delicious.

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