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Green curry is a well known green creamy soup in Thailand, neighbouring countries and around the world. It is typically served with rice or round rice noodles known as "khanom chin". The most popular dish is called "Kaeng Khiao Wan" = Sweet Green Curry, cooking with coconut milk and palm sugar.
Curry is originated from India in the combination of herbs and spices. The spice mixture is cooked with other ingredients such as coconut milk, cream, yoguart, roux (flour & oil). It depends on local and personal preferences in other countries.
Thai yellow curry is a well known mild creamy soup, neighbouring countries and around the world. There are two kinds of yellow curry; Kaeng- Kari and Kaeng-Lueang.
Yellow curry paste is made of all fresh herbal ingredients such as cinnamon, coriander seed, cumin, curcuma, lemongrass, mustard, red chili,garlic, salt, shallot.
What is that green shiny thing? It is not a new menu of noodles or spaghettis, but a kind of edible seaweeds in Korea and Japan which has a green, shiny texture and kind of a sweet taste, often served in a hot soup and a cold salad.
For a hot soup: Miso soup (Japanese soup) or Miyeok guk (Korean soup: soaking dried Wakame in the soup without tofu)
Tomyam is a well known hot and sour clear soup in Thailand, neighbouring countries and around the world. "Tom" means boiling, "Yam" refers to spicy Thai salad with lime juice.
Pad Thai = stir-fried rice noodles, was promoted for enhancing rice export in Thailand during the Prime Minister Plaek Phibunsongkhram to western countries. It consists of rice noodles, tofu, eggs, tamarind sauce or paste, peanuts, fish sauce, bean sprouts and spring onion. If you like to add more vegetable, you can add paprika. (not traditional style,but more colorful)
