Joanna James
The flavours that await in Bangkok are filled with warmth, depth and diversity. From street stalls to high-end restaurants, each offering a unique twist on traditional flavours, the meals that await will broaden your perspective. Be sure to savour each meal!
The fragrant lemongrass, chilli, galangal, kaffir lime leaves, shallots, lime juice, and fish sauce in tom yum goong is a strong, invigorating blend. This spicy and sour soup is best served with steamed white rice and contains delicious river shrimps and straw mushrooms.
Som tum is a dish from Thailand's Isaan province. A pestle and mortar are used to pound garlic, chillies, green beans, cherry tomatoes, and shredded raw papaya, which results in a sweet-sour-spicy flavour. Peanuts, dried shrimp, or salted crab are some of the regional variations used in this dish. This dish can be divisive, as some people can't get enough of the flavour, while others can't stand the heat.
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Fiery chillies, finely sliced galangal, crushed shallots, blades of lemongrass, and delicate pieces of chicken are infused in tom kha kai. To temper the heat, the meal is topped with fresh lime leaves and coconut milk. Steamed rice goes well with creamy tom kha kai, as it does with other Thai-style soups.
Gaeng daeng is a fragrant red curry made with beef, red curry paste, and silky coconut milk, topped with sliced kaffir lime leaves. Despite its vibrant colour, gaeng daeng is a light dish; but, if you're in the mood for something spicier, you can ask for fresh chilli. By requesting the cook to substitute tofu for the meat, vegetarians and vegans can still enjoy this curry.
One of Thailand's most well-known dishes is Pad Thai. In a scorching hot wok, fistfuls of small, thin or wide noodles are stir-fried with beansprouts, onion, and egg. Fish sauce, dried shrimp, garlic or shallots, red chilli, and palm sugar are also used to flavour the meal. Pad Thai is commonly made with seafood, such as fresh shrimp, crab, or squid, but it can also be made with chicken, beef, or pork.
In Bangkok, fried rice, also known as khao pad, is popular for lunch. You may add everything from prawns, crab, or chicken to tofu, basil, or leftover vegetables to this basic rice, egg, and onion meal.
Pad krapow moo is yet another popular dish that can be served for a quick meal. In a wok, stir-fry minced pork, holy basil leaves, huge fresh chilli, pork, green beans, soy sauce, and sugar. A fried egg is put on top of the cooked dish on a plate of steaming white rice.
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