Top 5 Food In Thailand | Must Try Food

Few countries compare to Thailand in terms of soulful cooking and the worldwide popularity of its cuisine. As an American venturing to the Far East, I figured I’d have some good pad thai and maybe a nice tom yum but I had no idea of the variety of flavours I was in for. Even a dingy little food stall had infinitely better Thai food than I’ve ever had back home.

1. tom yum goong

The quintessential Thai aroma! A bold, refreshing blend of fragrant lemongrass, chilli, galangal, lime leaves, shallots, lime juice and fish sauce shapes this classic soup, giving it its legendary herbal kick. Succulent fresh prawns and straw mushrooms lend it body. A versatile dish that can fit within virtually any meal, the distinctive smell reminds you of exotic perfume, while it’s invigorating sour-spicy-hot taste just screams ‘Thailand’!

2. Guay Teow (Noodle Soup)

One of the most popular noodles in Thailand.

Guay Teow is arguably one of the most popular Thai dishes and can be found almost everywhere. Guay Teow describes any type of noodle soup. It can be made with chicken, pork, or beef (rarely vegetarian-friendly) as well as either rice noodles or egg noodles. Most of the time, vendors also add wontons or meatballs to the broth. The dish is best topped with a selection of condiments including, sugar, dried chilli peppers, lime juice, and fish sauce. Guay Teow can be eaten at any time of day and is particularly good as a late-night snack.

3. Panang gai

Red curry paste fried up with chicken and then doused with coconut cream creates a succulent and spicy red curry.
The dish is then served with finely chopped kaffir lime leaves sprinkled on top.
Panang gai is a dish that if made correctly should explode with dynamic flavours as soon as it touches the tip of your tongue.

4. Jim jum

A fantastic way to relax over dinner is to enjoy Jim Jum with a few friends. A small clay pot filled with an outstanding porky aromatic broth sits over a bed of charcoal.
The host brings an assortment of raw morning glory, cabbage, meats (usually pork and liver), beat eggs, glass noodles, and the all-important holy Thai basil.
The vegetables and meats are thrown into the pot to slowly boil into a nourishing and hearty soup.

5.Laab (Spicy Salad)

Laab is a northeastern-style salad with meat or mushroom and mint which originates in the northeastern province of Isan. Laab comes in a variety of styles including chicken, pork, and mushroom. It is not recommended for those who can’t handle spice as it tends to come with a hefty kick.



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