Thai food like one kind of Thai culture, is the product of various influences. Starting with Sukhothai and early Ayutthaya was simple as mainly fresh or died fish mixed with rice and vegetables, a few spices, a salty sauce made of fish (fish souce) or shrimp. Contacting with foreign cultures as China India or Europe, it made the development of cooking Thai food.
Today it covers a wide range of dishes many of them regional specialties. Those of northeast are generally regarded as the spiciest. In the south seafood is plenty and Muslim food appears on the menu.
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Saturday, January 20, 2007

Tom Yum Goong

Tom Yum Goong is a clear soup originating from Thailand and is perhaps one of the most famous dishes in Thai cuisine, especially Japanese tourists love to taste it. Tom Yum Goong is characterized by its distinct hot and sour flavours with fragrant herbs generously used. The basic broth is made up of stock and fresh herbs such as lemon grass, kraffir lime leaves, galangal, and shallots, so you can make sure this broth for good health. The intense flavours come from the addition of fresh lime juice, fish sauce and crushed chillis before serving. And popular variety of Tom Yum Goong is Tom Yum Goong Nam Khon where coconut milk is added to the broth.
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