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Tom yum kung as served in a hot pot in Rayong, Thailand.. Tom yum kung, [4] [5] [6] or Tom yum goong, [7] (Thai: ต้มยำกุ้ง RTGS: tom yam kung) is the Thai spicy and sour shrimp soup—a variant of Tom yum, combined with many of Thailand's key herbal and seasoning ingredients, often served with a side of steamed rice, sometimes with a dollop of chili paste and a splash of lime ...
Tom yum or tom yam (UK: / ˌ t ɒ m ˈ j æ m,-ˈ j ʌ m /, US: /-ˈ j ɑː m /; [3] Thai: ต้มยำ, RTGS: tom yam [tôm jām] ⓘ) is a family of hot and sour Thai soups. The strong hot and sour flavors make it very popular in Thai cuisine. [4] The name tom yam is composed of two words in the Thai language. Tom refers to the boiling ...
Achar, various pickled meats and vegetables like achar keat-lah (honey lime/calamansi), achar hu (fried fish), achar kiam hu (salt fish), achar timun (), achar awat (mixed vegetables).
Tom kha is a Thai soup that originated around 1890 and was first recorded in a Thai recipe book. The earliest recorded version of the soup was called tom kha pet, and it featured duck and young galangal in a coconut milk-based curry. [4]
To attract more customers, some mamak restaurants have added an extra stall in their restaurant, operated by either an ethnic Malay from Malaysia or one from southern Thailand; these stalls are known as "Malay tom yam stalls". They provide different food options, such as: Tom yam; Nasi paprik; Nasi goreng kampung (village-style fried rice)
Tom Yum Goong 2 (Thai: ต้มยำกุ้ง 2) also known in the US as The Protector 2, in the UK as Warrior King 2 and in Germany as Return of the Warrior is a 2013 Thai martial arts film directed by Prachya Pinkaew and written by Eakisit Thairaat.
Nam ngiao (Thai: น้ำเงี้ยว, pronounced [ná(ː)m ŋía̯w]) or nam ngio (Thai: น้ำงิ้ว, pronounced [ná(ː)m ŋíw]) is a noodle soup or curry of the cuisine of the Tai Yai people who live in the northeast of Burma, the southwest of Yunnan province, China, and in northern Thailand, mainly in Mae Hong Son Province.
Ngo hiang (Hokkien Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang / ngó͘-hiong / gó͘-hiong), also known as heh gerng (Chinese: 蝦管; Pe̍h-ōe-jī: hê-kǹg) lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) or kikiam (Tagalog pronunciation:) [1] is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines, Singapore, and Thailand, in ...