/kloc-During the annexation of Wu Li Dynasty by Thailand in the 8th century, King Zheng Xin of China was in power, and Princess Miaoyun was sick and didn't want to eat anything. King Zheng Xin asked the chef to cook some appetizing soup for the princess. Unexpectedly, after drinking this bowl of soup, the princess felt comfortable and her condition eased. Zheng named it Dongyin Court and named it "Tang Guo".
There are mainly lemon leaves, citronella, pepper and shrimp unique to Thailand. The soup is a combination of sour, spicy, sweet and salty, with a strong spice flavor. This soup is not troublesome to cook, but to make it well, you need several kinds of raw materials unique to Thailand.
The most important ingredient is Thai lemon, which is a unique seasoning fruit in Southeast Asia. Another seasoning is fish sauce, similar to soy sauce, also called fish soy sauce. It is a common seasoning in Guangdong, Fujian and other places. It is a common aquatic seasoning in Fujian cuisine, Chaozhou cuisine and Southeast Asian cuisine. It originated in Chaoshan, Fujian and Guangdong, and spread from early overseas Chinese to Vietnam and other East Asian countries. The source of spicy taste in soup is Thai morning pepper, which is one of the hottest peppers in the world. Other seasonings include curry sauce, lemon grass, shrimp sauce and fish sauce, ranging from mild to extremely spicy.
A bowl of soup served on the table is spicy and delicious, and its taste is tender and smooth. This soup is sour, spicy, spicy, fragrant and sweet, which can be said to be all five flavors.