Thai cuisine
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Thai cuisine, the national cuisine of Thailand and of Thai people, places emphasis on lightly prepared dishes with aromatics and spicy heat. Traditional Thai cuisine loosely falls into four categories
The local art of vegetable carving is believed to have begun in the Sukhothai Kingdom nearly 700 years ago.
Chili peppers, originally from the Americas, were introduced to Thailand by the Portuguese and Spanish.
Kaeng phet pet yang, a legacy of the palace cuisine of Ayutthaya
Khao chae
Tom yum kung
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Tom yum kung, or Tom yum goong, is the Thai spicy and sour shrimp soup—a variant of Tom yum, combined with many of Thailand's key herbal and seasoning ingredients, often served with a side of steamed
Thai cuisine
…of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by CNN Travel. Thailand had more dishes on the list than any other country: tom yum kung (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and nam tok mu (36th).. Thai cuisine is defined…
Tom yum kung as served in bowl in Bangkok
Tom yum kung as served in a hot pot in Rayong, Thailand.