Yes. But funny.

>> ^dystopianfuturetoday:

Would it be racist to call her an uncle tom yum goong?

Would it be racist to call her an uncle tom yum goong?

Just FYI, this is not Ong Bak 2 but Tom Yum Goong retitled The Protector for the US market. Tony Jaa has started work on Ong Bak 2 in October 2006, with a scheduled release date of late 2007.

Can't wait to see Ong Bak 2 and to fast forward the first 40 minutes like I did in Tom Yum Goong.

The movie was called Tom yum goong in asia. In america, it was called The protector, and in the uk, warrior king.. at no point, has it been officially called ong bak 2(well, that was the working title for it in thailand). Tony Jaa is filimg another film, currently called Ong Bak 2 aswell, however, hasn't been released yet, or given an official name.

dblasdon, no it was Ong Bak 2. Look for yourself: http://youtube.com/watch?v=U5BaKiW4oCg
It is also known as Tom yum goong / Ong Bak 2 / The Protector as Baqueta mentioned. http://www.imdb.com/title/tt0427954/

and yes the stairway scene killed!

Too much matrix, too less Ong Bak or Tom yum goong, but that's all sbjective. A bit too dark for that size, but otwerwise nice collection.

For those who liked the movie, below is a recipe for Tom Yum Goong soup.

I serve this soup directoy into individual bowls for each person.

If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.
4 cups water
1 cup shrimp
5 mushrooms
1-2 limes
1 lemon grass
3 kaffir lime leaves
2 tablespoon fish sauce
5 sprigs cilantro
3 chili peppers
1 tablespoon nam prig pow Optional

Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.

Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.

Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.

Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.