Jan ruam mit, Galangal’s Thai platter, features Thai fish cake, Thai curry puff, Thai chicken satay, Chor mung flower dumplings. (Ana Lorenzana / For The Times)
Somsri Raksamran makes chor mung, flower-shaped dumplings stuffed with chicken and nuts, at Galangal in Mexico City. (Ana Lorenzana / For The Times)
Chor mung, flower-shaped dumplings stuffed with chiken and nuts, at restaurant Galanga. (Ana Lorenzana / For The Times)
Sticky rice with mango and coconut ice cream at Kiin. (Ana Lorenzana / For The Times)
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Tom kha goong, a coconut soup with langostine, galangal, kaffir lime and turmeric, at Galangal restaurant. (Ana Lorenzana / For The Times)
Somsri Raksamran at Galangal, one of her restaurants in Mexico City. (Ana Lorenzana / For The Times)
Thai basil from Raksamran’s little garden on the roof of Galangal restaurant. (Ana Lorenzana / For The Times)
Somsri Raksamran’s new restaurant, Kiin. (Ana Lorenzana / For The Times)
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Kiin Thai-Viet Eatery is Raksamran’s new restaurant, nine blocks away from her original restaurant, Galangal, in Mexico City. (Ana Lorenzana / For The Times)
Galangas and shallots at Kiin (Ana Lorenzana / For The Times)
Homemade lichee and roses soda at Kiin. (Ana Lorenzana / For The Times)
Spicy sauces for seafood at Kiin (Ana Lorenzana / For The Times)
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Somsri Raksamran’s two Mexico City restaurants use some traditional Thai ingredients that she and her husband grow nearby. (Ana Lorenzana / For The Times)
Somsri Raksamran cooks at Kiin. (Ana Lorenzana / For The Times)
Curry sampler at Galangal. (Ana Lorenzana / For The Times)
Chicken and shrimp satay at Kiin (Ana Lorenzana / For The Times)
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Thai ingredients -- shrimp paste, fish paste, bamboo shoots, baby corn, shallots, Thai ginger, galangal and green pepper -- at Kiin. (Ana Lorenzana / For The Times)
Thai ingredients at restaurant Galangal. (Ana Lorenzana / For The Times)
