Chef Sinchai Srivipa Tells You The Perfect Oriental Comfort Food For Your Luxe Dinner Party

An ideal dinner party menu is incomplete without a nourishing, soulful bowl of delicious soup. And, what's better than opting for the Thai classic Tom Som soup to start off the soiree?

'Tom' usually refers to boiling while 'Som' denotes a sour, tangy flavour. So, this soup is a flavourful concoction of both enriched with the goodness of vegetables and fish.

We spoke to wellness cuisine expert Chef Sinchai Srivipa, executive chef at Chiva-Som, to get a healthier version of the tangy, sour broth that is perfect for the colder months.

'My goal is to show the world that 'healthy and nutritious' cuisine does not have to be bland and boring. At Chivas-Som, we believe that flavour, nutrition, and presentation are of equal and utmost importance. This philosophy is showcased in our ability to take a recipe that may not be traditionally considered 'healthy', and modify the cooking techniques and ingredients, while still maintaining the authenticity of recipe's flavour,' he says.

So, here's his take on the Thai cuisine:

12 White peppercorns

1 Stalk of lemongrass, finely chopped

1 Root of coriander

4 Shallots, finely chopped

750  ml Vegetable Stock

5 Ginger, sliced

30 g Mullet

2 Endives, halved lengthways

2 tbsp Miso paste

2 tbsp Tamarind cider

Garnish Ginger, finely julienned

Garnish Shallots, sliced

Garnish Red Chili, finely julienned

Use a mortar and pestle to pound the peppercorns, lemongrass, coriander root and shallots into a fine paste.

Put the paste in a saucepan over medium heat and saute until fragrant. Add the vegetable stock and ginger, bring to the boil then lower the heat and simmer for 10 minutes.

Add the mullet and endives and continue to simmer for another 10 minutes, or until the fish is cooked.

Season with the miso paste and tamarind cider.

To serve, pour the soup into a serving bowl and garnish with ginger, shallots and red chilli.

Bon appétit!