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Tom Som Pla

August 28th, 2014 · by Kate - RE / HP Team Leader

Another sour fishy soup that is popular in southern Thai cuisine is Tom Sum Pla. Prepare with fresh salmon. Overall, it’s not quite as fiery as Gaeng Som, but it might just be one of the sourest soups that Thailand has to offer. Every spoonful is a tongue smack of acidity that results in an outward frown, but internal delight. Along with the delightful sourness, the soup is a fusion of turmeric root, shredded ginger and tamarind juice.

Gaeng Som Pla

August 28th, 2014 · by Kate - RE / HP Team Leader

Gaeng Som (Thai sour curry base) is the ultimate bigwig of southern Thai comfort, a soup with such potent delicious flavor it’s culinary wake up call – like a bowl of orange juice set on fire. Thai soup is made with a liquid fish base combined with curry paste and turmeric.

Gaeng Tai Pla

August 28th, 2014 · by Kate - RE / HP Team Leader

It’s fish kidney curry, a spicy and thick fish soup, more like a multi-dimensional stew with layers of complex flavor. The ingredients are a combination of grilled fish, fermented shrimp paste, Thai eggplant, pumpkin, string beans and bamboo shoots.

Pad Sataw Bean

August 28th, 2014 · by Kate - RE / HP Team Leader

Any combination of food made with sataw, which translates to “stink bean,” is a sure sell-out at any southern restaurant. The bean, which certainly lives up to its name, is both delicious when cooked and extremely healthy.

Khao Yam

August 28th, 2014 · by Kate - RE / HP Team Leader

Southern Thai rice salad, One of the qualities that makes southern Thai food so embedded with rich herbal flavor is that spices, roots and herbs are often minced so they can be ingested entirely (instead of boiled extract flavor and thrown out). Khao yam is a fragrant rice salad where grated coconut, dry shredded shrimp and a host of herbs are the dominating ingredients. Micro-sliced Kaffir lime leaves, lemongrass, pennywort and turmeric leaves are among the blend of herbs that complete Khao Yam. The rice salad is mixed together and dressed with a slightly sweet fish sauce.

Kua Kling

August 28th, 2014 · by Kate - RE / HP Team Leader

Kua Kling is a southern Thai dry curry that is lacking the liquid coconut sweet curry, the dry meat is like a sponge that absorbs a high concentration of spice. The meat is injected with curry paste, chilies, garlic and shaved lemongrass before being sprinkled with a handful of thinly sliced Kaffir lime leaves, and sometimes full pepper corns. Each bite is a piquant powerhouse that begins with a spicy kick and ends with a trace of time.