Recognized last year by UNESCO on its Intangible Cultural Heritage of Humanity list, Tomyum Kung is one of Thailand’s best-known and beloved dishes.
The original recipe, with its distinctive blend of herbs including lemongrass, makrut (or kaffir lime) leaves, shallot and galangal root, comes from the riverside communities of Thailand’s Central Plains.
Available as a pre-ordered meal choice for Royal First Class passengers, the soup gets an upgrade with Canadian lobster instead of the more common prawns and is served with premium jasmine rice from Buriram’s Prakhon Chai District. The luxurious set also features Thai spicy shrimp paste dip with assorted fresh vegetables, Phuket-style braised Kurobuta pork belly, crabmeat omelet, and stir-fried kailan with oyster sauce.
