First attempt at Tom Yam (recipe from the recent book "Thailand" from Next restaurant) or any thai recipe from scratch. Not difficult, although I was unable to locate fresno chilli's and micro opal basil. Regardless, the flavors came together phenomenally well and I was quite pleased. The fresh infusion will allow you to take that in many different directions (e.g. with noodles, rice etc). A small kick of heat but nothing overbearing at all. Would I change anything? I'd be tempted to do the longer version of the pork belly (instead of 4 hours), but other than that, I can't think of anything.....yet. Just glad I have some infusion left to play with. Highly recommend the book (and recipe).
