Conventional wisdom associates good health with the right sorts of food. Traditional Thai medicines, mostly derived from indigenous plants found in the wild, were for centuries the only dependable cures offered by local healers. While modern medical practice has evolved, belief in natural medicines is still strong. The ingredients used in Thai cooking often provide medicinal benefits. Through the ages, Thai thinkers studied the relationship between natural conditions and the development of various illnesses. They learned to counteract maladies with natural products that offered the opposite effect. Cooling herbs or fruits offset an imbalance of heat, for instance.
The relentless summer heat in Thailand rouses the element of fire in our bodies, creating headaches, thirst, and even constipation. The conventional cure is simple - anything sweet or bitter will do! Tamarinds, oranges, acacia, gourd, pineapples, and watermelons are all effective. Greasy or spicy foods are to be shunned, as they will only heat up the body. High calories of sweet fruits like durian, jackfruit, and longans have similar effects. During the wet season, the element of wind blows strong in our bodies and we can easily catch cold or suffer flatulence. The cure: add some spices; fiery spices such as chilies, sweet basil, fennel, and ginger will warm up the body and soothe these unpleasant conditions.In winter, we often suffer from dry skin, headaches, running nose, and indigestion. Hot, bitter, and sour foods will reduce these complaints. Try dishes containing peppers, chilies, turmeric, galingale, or other spicy ingredients.

Come to Thailand and sample the delicious cuisine! You’ll delightfully satisfy your hunger while taking good care of your health.

วันพุธที่ 15 สิงหาคม พ.ศ. 2550

Tom Yum Koong (Hot and Sour Shrimp Soup)

This is one of the famous traditional Thai dishes, it is sometimes called hot and sour shrimp soup. You should order this soup with a plate rice or fried rice and fried eggs in Thai style.

2 lbs shelled prawns (add squids, fish if you like seafood)
3 cups clear broth
2 stalks emon grass, cut 1 inch pieces, lightly pounded
3 kaffir lime leaves, torn
3 Coriander roots
5 Tomatoes (small)
1/2 cup mushrooms halved
4 tablespoons fish sauce
4 tablespoons lemon juice
1 tablespoon Coriander leaves
5 small chilies, lightly pounded

Boil the clear broth and add the chopped lemon grass, kaffir lime leaves and coriander roots. Cover the pot until it begins to boil.

Add the tomatoes, mushroom and fish sauce and leave to cook.

Add he prawns, wait for the broth to boil, remove the pot from the heat then add the small chillis.

Pour the Tom Yum soup into the bowl and stir gently until well blended.

At this point, if required add additional spices and add lemon juice to taste Sprinkle the coriander leaves. Remember not to add lemon juice while you are cooking, it will turn to a bitter taste, and if you want the red color of soup you can add fried paste chillis in the soup.