Tom Yum Goong ...... Spicy Shrimp Soup .............. cooking

This is a hot and sour Thai soup that is great as an appetizer

or as a main dish when served with rice. Its robust fragrance is sure to tempt your tastebuds.

Serves 6

Ingredients:

1/2 pound peeled shrimp

4 cups chicken stock

1 tablespoon chili oil

10 lime leaves (kaffir leaf)

3 tablespoons lime juice

4 stalks green onion

2 tablespoons fish sauce

1 cup whole straw mushrooms

3 stalks fresh lemongrass

6 fresh Thai chilies (prik kee noo)

Directions:

1. Prepare the chicken stock in a medium to large sized pot, and then bring to a boil.

2. Add the lime leaves and lemongrass stalks to the pot, and reduce the heat to simmering. Cook for five minutes.

3. Remove only the lemongrass, and turn the heat to high. Add in the shrimp, mushrooms, chili oil, and the Thai chilies. Boil until the shrimp are done (about 2 minutes)

4. Remove from stove, you're almost done!

5. Add in the fish sauce and limejuice, and stir. Some like it more sour, others more salty. You decide on what makes you happy.

6. The most important step!!! Enjoy.

Credit : http://www.thai-food.com/

THAI FOOD ...... Food of Paradise........

............... (click picture to cooking) ...............

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THE FAMOUS OF THAI FOOD

Thai Foodis globally popular due to its flavors. The flavors of Thai food are quite different to those of any other cuisine. The combination of many different flavors such as hot, spicy, sweet, sour, salty and bitter, appetizingly enhanced by tanginess from an assortment of chilies used in typical dishes. Moreover, two or more flavors are often mixed together in one dish, and a mixture of fresh and dried ingredients which makes its flavors unique. This flavorful blend which has become characteristic of traditional Thai food remains distinctive in local fare until present days.

Thai Foodcombines the best of several Eastern cuisine: the oriental bite of Szechwan Chinese, the tropical flavor of Malaysian, the creamy coconut sauces of Southern Indian and the aromatic spices of Arabian food. Thais then add an abundance of fresh ingredients, coriander plants, chilies and pepper. The result is like a cuisine minceur' of the Orient, with small portions of lean meat, poultry and seafood, and plenty of fresh vegetables and salads.

Thai Foodis lightly cooked so it's crisp, colourfully, sharply flavored and nutritious. The distinctive taste comes from a handful of fundamental ingredients, all widely available at Asian food stores. Ingredients that are essential in Thai cooking are spices and herbs, which, beside their aromatic quality, are known to have diverse health benefits.