Som Tum for a dinner party — went down extremely well

I made Som Tum for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The deeply aromatic profile was the main talking point — no one had quite experienced galangal used that way before.

fresh herbs and aromatics are added at the last moment to preserve fragrance. I explained the a beachside seafood spot context as I served it which helped people appreciate it fully. Thai iced tea was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.