Switzerland's Rolf j. Schmitz, executive chef at the Bangkok Regent Hotel, presents a bowl of Thailand's popular spicy and sour shrimp soup, Tom Yum Goong, alongside a basket of the raw ingredients that go into the dish December 29, 2000. Recent research by a Thai-Japanese study into the medicinal qualities of Thai cuisine has shown that simple, fresh herbs like chilis, lime leaves and lemongrass that make up Thailand's favourite dish contain anti-oxidants that are 100 times more effective at blocking cancer growth than any other naturally occuring anti-oxidants.

JIR/DL