This is one of my all-time favourite soups and an absolute classic. In Thailand, it is eaten more in the style of a curry, with ladles of the soup over jasmine rice shared among family and friends. This tasty version is created for simplicity; however, as with most Thai dishes, the possibilities are endless if you want to take it to the next level. Galangal is a South Asian spice similar to ginger. Traditionally, poached chicken or prawns are added, nam phrik pao (chilli jam) adds a smokiness and spiciness to the soup, or the delicate umami flavour from mushrooms is also a winner.