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Broth. Lemongrass. Coriander. Galangal root. Lime leaves. Shiitake mushrooms. Large shrimps. Coconut milk. Fish sauce. Lime juice. A pack of Tom Yum Kung paste. Rice vermicelli.

I got most of the ingredients right.

Two tablespoons of sugar, Thai red chilli paste (Nam Prik Pao) & Thai thick noodles (instead of Viet rice vermicelli) would have made today’s dinner more complete.

On my second attempt ever since I left Thailand (that’s the 2nd time in 4 years), the taste was close Even in the absence of chilli paste, the soup was hot enough to get us sweating.

So what happened on the first attempt? Sensitive questions like this one should remain unasked.

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