Thai Food

Thai Food

I cannot pretend to be a chef for Thai cuisine, so I just give here a few links, basically to sites with recipes.

But I could not resit to give under here the recipe of the famous tom yam kung.

Make 4 to 5 serving:

20 prawns (shrimps), medium size
4-5 cups water
3 shallost, finely chopped
2 stalks lemon grass, lightly pounded, cut into 1 inch
long segments
2 table spoons of fish sauce
2 sliced fresh or dried galanga root
20 small mushrooms, halved or whole
6 kaffir lime leaves
3 table spoons of lime juice
2-3 chillies, cut small coriander leaves and sping onion cut five
Wash the prawns and shell them without removing the tails.

Pour the water into a pan. Add the shallots, lemon grass, fish sauce and galangaroot. Boil for 3 minutes.

Add the prawns and mushrooms, and cook until the prawns turn pink.

Add the kaffir lime leaves, lime juice and chillies. Coer and remove from the heat.

Sprinkle with coriander leaves and chopped spring onion. Server hot.

Personnal advice:: Do not over cook the prawns to keep them juicy. Some Tom Yam paste can be aded to enhance the flavor, in such case, chilli should not be added as the paste is already spicy.

Picture and recipe are extracted for Tourism Authority of Thailand brochure about Thai food.

Links to Thai Food.

Learn Thai Cooking, by Peter Kuykendall.
Adventures in Thai Cooking and Travel, by Kasma Loha-unchit.
Tourism Authority of Thailand pages about Thai food.
Welcome to ChiangMai and ChiangRai, Herbs & spices for Thai cooking. Thai food and Thai cooking, by Tourism Authority of Thailand.
Archives from soc.culture.thai at Nectec.

20	prawns (shrimps), medium size
4-5	cups water
3	shallost, finely chopped
2	stalks lemon grass, lightly pounded, cut into 1 inch long segments
2	table spoons of fish sauce
2	sliced fresh or dried galanga root
20	small mushrooms, halved or whole
6	kaffir lime leaves
3	table spoons of lime juice
2-3	chillies, cut small coriander leaves and sping onion cut five