Thai food is internationally famous

Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food. Tom Yum GoongHot and Sour Shrimp Soupdepend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.

Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food. Tom Yum Goong
Hot and Sour Shrimp Soup
Depend on Who cooks it, for whom it is cooked, for what Occasion, and where it is cooked to Suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.

Thai food is internationally famous. Whether chilli-hot or, comparatively blands harmony is the guiding principle behind. Each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined. Into something uniquely Thai. The characteristics of Thai food. Tom Yum Goong.Hot and Sour Shrimp Soup.Depend on who, cooks it for whom it is cooked for what, occasion and where, it is cooked to suit all palates, Originally,. Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals plants and, herbs were major, ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.