Basic ingredients include white sugar, white vinegar, water, salt, chopped garlic and chopped fresh red chilies. Combine all the ingredients and bring to a boil until the sauce thickens, then remove from the heat. Do not boil for too long because the texture can become too thick after it cools.

The key is to prepare all the ingredients so they blend well. Cumin seeds and roasted coriander seeds form the base of the green curry. Then, make a paste from finely chopped lemongrass (hearts only), green bird chilies (with or without seeds depending on how hot you like your curry), galangal (Thai ginger) and coriander. Don’t forget to use the coriander roots, stems and leaves in your curry paste, and finish it off with kaffir lime leaves. Combine the seeds and the paste with Thai fish sauce in a mortar and pestle or a food processor. Then, roast the paste and brown it only slightly with a teaspoon of oil in a heavy-based saucepan. Then add coconut milk bit by bit with some fish sauce and let it simmer gently before adding your other ingredients.

Use coconut milk in Tom Kha Gai as it suits the consistency of the dish. It should be light and not too creamy or heavy. Tom Kha Gai can separate and become grainy if over boiled, so add the coconut milk after the chicken has cooked before bringing it back to a boil slowly.

The essential herbs of Thai cuisine are lemongrass and kaffir lime leaves. Almost all Thai dishes call for these herbs, from Tom Yum soup to all kinds of fragrant Thai curries. My favourite Thai spices are coriander seeds and cumin seeds because they complement the flavour of every dish.

The papaya skin must be green and its texture should be hard. We usually crush the papaya strips gently in a mortar made from wood or ceramic. Be sure you don’t crush the ingredients too much. Just stir and crush lightly using a pestle until the papaya is a bit withered. It will then absorb the seasoning.

The most common mistake is overcooking the prawns. In Tom Yum Goong, take extra care so that the prawns are not dry and floury. They should be just cooked through and succulent to the bite.

Thai ice tea is made from strongly brewed red tea in East Asia. Other ingredients include crushed tamarind grown seeds or orange food colouring. The tea is sweetened with sugar and condensed milk and chilled with ice. Generally, more evaporated milk is poured over the tea and ice before serving.