I've never had a Tom yum with basil in it in Thailand or elsewhere. I don't like tomato in it either, I find most restaurants in the west serrve up a tomato soup. It really needs a tbsp or more of thai chillis  for it to be authentic.

Les' video looks fine except about right, except too many tomatoes for me, and not enough chilli. Looks like American Thai to me.

Actually, I think it was Les who gave me the book with the recipe I usually use; Thai street food by David Thompson, excellent and very simple.

Maybe you're overcomplicating with the dish with all the pastes. Every recipe I've used uses stock, lemon grass, galangal, lime leaves, lime juice, fish sauce and lots of chilli.

You can add optional extras such as tamarind, tomato, corriander, straw mushrooms. One recipe I have uses a little chilli jam.

I've never made one as good as one I had in Thailand, blisteringly hot, with pork hocks. I think it was the stock that did it.

Looks good. If you're interested I'll post up the missus' home kebab recipe it's a bit of work but tastes excellent.

Lovely looking photos gents. Keep up the good work 

Looking good. I planted 42 pots yesterday in my brand-new propogator . I'll take some photos when something happens!

I think it depends on the rice. If I use tilda and I soak it, it turns to mush. I just cook on 3 for 13 minutes after cooking the spices and adding water. By me I mean the missus, as she won't let me touch rice.

CA's recipes tend to be on the sweet side. Be warned.

As a expat that the stuff my dreams are made of. I'd serve the tea after on the sofa though.

I wouldn't go down below 15?c for too long. How old are the chilli plants?

I've just splashed out for a electric seed propagator. I didn't have any choice, as I told the missus.