Taste of Food, Thai Taste

Foreigners may know Tom Yam Kung, a famous, original Thai spicy-sour soup that has for a long time been an export commodity of Thailand.

Some people take to Thai food immediately, others find the pungent and spicy taste, laden with garlic and chillies, a bit of a challenge. Almost all Thai food is cooked with fresh ingredients, including vegetables, poultry, pork and some beef. Plenty of herbs are used along with lime juice, lemon grass and fresh coriander to give the food its characteristically tangy taste. Fish sauce or shrimp paste may be added to make dishes taste salty. Throughout Thailand, rice is eaten with almost every meal.

Coconut milk is a main ingredient of Thai cuisine, and all kind of curries are mixed with coconut milk. It is also used in Thai desserts. However, if you don't have a penchant for sweet desserts, opt for a plate of fresh Thai fruit instead to end your meal.

A Thai meal is a communal affair, during which a group of diners will share several dishes, including steamed white rice. A century ago, meals were eaten by hand, pressing the rice into small round balls. Today a spoon and fork are used for eating rice, with chopsticks being used for Chinese-type noodles.

Thai food differs from region to region. Unlike the north and north-east, where glutinous rice is popular, Thai folk in the central area perfer the plain, fragrant variety, most commonly steamed.
- Bangkok Tourist Bureau