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[quote=Anonymous]If you can, go to a Thai supermarket (or a Vietnamese market).  I was going to Bangkok 54 on Columbia Pike in south Arlington, but that recently caught on fire.  The other Thai market I know of is Dungarat's market in Falls Church.

Also, pick your recipe carefully.  One of the things I have decided about Thai food is that it often uses few ingredients, but the results will really suffer if you try to Americanize the ingredients.  For example, get Thai fish sauce and soy sauce because they taste way different from similarly named sauces that are not Thai (no La Choi  soy sauce!).  Even something  like sugar really effects the taste.  Thai food often uses palm sugar (which tastes a little like brown sugar), and your food will certainly taste flat if you use white cane sugar.  Similarly, use the Thai bird eye chili's, if possible.  I use dried kaffir leaves in my soup.

By the way, if you really like tom yum, you can can mix and store a tub of the paste, and then spoon some into broth and make soup almost instantly.  The same paste can also be used as a base for red curry sauce with coconut milk.
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