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“Thai cuisine is not fixed. You can adjust it any way,” says Ms. Ruchaneevan “Yui” Indragarunwet of Baipai .

Krung thep mahanakhonRepublic ofUnited statesRuchaneevan yui indragarunwetKevin revolinskiTom yung kungChile paste in oilBaipai thai cooking schoolTimes photoChatuchak marketYung kungThai hotSour soup with shrimpThe epoch times