Tom Yum

Hot-and-sour Thai soup of prawn or chicken simmered in stock with lemongrass, kaffir lime leaf, galangal, bird's-eye chilli, fish sauce, lime juice, and either coconut milk (tom yum nam khon, the creamy version) or no coconut milk (tom yum nam sai, the clear version). Coriander and Thai basil at finishing. The signature is the layered aromatic: lemongrass, lime leaf, galangal, set against fierce chilli, sour lime, and salty fish sauce. Assuming the clear version, the more common preparation. Trimethylamine rules out oak.