Thai food is famous for its color, flavor and flavor. One of its main features is sourness and spiciness. Thai chefs like to use a variety of ingredients such as garlic, chili, lime, fish sauce, shrimp paste and other condiments to season the food.

Signature dishes include Tom Yum Goong (hot and sour seafood soup), tender chicken soup with coconut milk, curry fish cakes, green curry chicken, mango rice, etc.

Fish, shrimp, and crab are common ingredients.

Thai food uses more fish sauce and fresh spices and less dry ingredients.

Below is a recipe.

Tom Yam Kung (Thai Hot and Sour Shrimp Soup) Ingredients to prepare: 3 cups of water (750 ml) or chicken stock Thai Hot and Sour Shrimp Soup 2 sticks of lemongrass, use the bottom 1/3 and cut into 2.5 cm lengths.

Slightly crushed 250g prawns (shelled and trimmed) 5 fresh Thai chili peppers, slightly minced (depending on personal taste) 5 lime leaves, shredded 2 green onions, slightly crushed 1 tablespoon chili sauce

3 slices fresh/dried ginger root 1/2 cup halved mushrooms 1 tablespoon chopped coriander leaves 1 cup fish sauce 1/4 cup (60 ml) lime juice Method: Heat the stock over medium heat, bring to a boil and add

Add lemon leaves, ginger root, lemongrass and green onions, then add mushrooms and peppers, simmer for 2 minutes, add grass shrimp and heat until boiling, until the shrimp meat turns red, but not more than 1 minute.

Prepare a soup bowl, add lime juice and chili sauce, then pour the soup into the soup bowl, stir well, and finally add cilantro to garnish.