tomato and red spices are left out of the restaurant’s tom yum goong ($5.50) so the broth remains clear … rather deceiving … until you take a sip. instantly, the spicy, sour, salty and even mildly sweet flavours flood the mouth – how is such an innocent looking soup so powerful? even without the red spices the soup has a nice heat level and lemongrass essence. as a warning, it’s a tad salty so this goes best with rice.
green curries are one of my favourite thai dishes and sukhothai’s doesn’t disappoint. the gang keaw warn ($16.95) hasgreatrich flavours and the sauce light enough to spoon liberally over rice. the mixture of crunchy vegetables (bell pepper, carrot, bamboo shoot and baby corn) kept it fresh and the drizzle of extra coconut milk on top an additional creaminess. i’d caution against ordering the beef as it was a tad chewy, i still enjoy this dish best with chicken, shrimp or simply in its vegetarian form.
if you can’t handle spicy curries, the gang khua sap pa rod ($18.95) is a safer alternative. coconut milk, tomatoes and curry are combined with shrimp and chunks of pineapple. the sweetness from the fruit mellows everything, making the dish a mild approachable