Our order from Thai Orchard on Friday night included gaeng pa, a light, brothy curry with a variety of vegetables. It wasn’t really punchy enough, but enjoyable all the same. The chunks of aubergine in particular were delicious, having absorbed masses of flavor from the lemongrass and galangal in the broth. Today I reheated the leftovers along with some corn, and little extra lime juice and a tiny pinch of Haimi. I topped it with a poached egg and some freshly ground sanshō. It was hot and sour and extremely filling thanks to all the veg, which still had plenty of texture.