In the south of Thailand, the dialect is faster, the sun is hotter and the food is not just spicy, it’s atomic. The World’s Patrick Winn visited a small-town cook in the region who makes curry soup with a twist — adding big, gooey eggs from a local species of giant catfish.
The article you just read is free because dedicated readers and listeners like you chose to support our nonprofit newsroom. Our team works tirelessly to ensure you hear the latest in international, human-centered reporting every weekday. But our work would not be possible without you. We need your help. Make a gift today to help us raise $25,000 by the end of the month and keep The World going strong. Every gift will be matched 2:1!