Thailand, which is commonly referred to as the “Land of Smiles” actually lives up to its nickname because Thailand is probably the only place in the world where if you smile at them they are most likely to smile back at you as soon as you smile at them. Where else is it possible for people to throw water at each other during a celebration? After all, where else can you find such an event? In addition to the fact that this only happens in Thailand, the country features a wide range of cultural, historical, and natural attractions in abundance that every visitor will be able to enjoy to the fullest level.
As for Thai food, well that would be another one of many experiences you will cherish for the rest of your life if you ever have the chance to visit the Land of Smiles But for now, experiencing the most authentic foods from Thailands will be sure to transport you, and your taste-bud. Everything is mouthwatering, from the fresh ingredients to the ethnic delicacies, right down to the mouthwatering dishes.
Taking a closer look at the ranking of the Top 5 Thai cuisines based on their fondness, uniqueness, and authenticity, let us take a look at the following list:
Tom Yum Goong (Hot & Sour Shrimp Soup)
Thai soup is one of the most iconic dishes of Thailand, this spicy, sour, and aromatic soup is a taste sensation for the senses! The unique flavors of this piquant clear soup, which originates from the center of Thailand, are derived from the combination of lemongrass, shallots, fish sauce, galangal, mushroom, kaffir lime leaves, lime juice, and red chili peppers.
While shrimp (Goong) is most commonly used – and is regarded as the most delicious version of the dish – there are other variations which include chicken, fish, and even mixed seafood varieties. If this is too spicy for you, then check out the Thai chicken coconut soup, which is a milder, sweeter, and equally delicious alternative; it has the same sublime flavors and spices, however, the chilies are optional, and the creamy coconut milk tempers the heat.
Pad Thai (Stir-Fried Noodles)
As one of Thailand’s most popular noodle dishes, Pad Thai was introduced to the country by Chinese immigrants and is considered to be the most popular of them all. This is one of Thai food’s signature dishes, and it’s a great way to get a taste of Thai food without being overly spicy. Like many dishes, Pad Thai varies from region to region. The classic ingredients of Pad Thai include flat rice noodles, seafood (or chicken, pork, tofu), dried shrimp, tamarind, fish sauce, bean sprouts, shallots, and eggs, all of which are stir-fried in a hot wok and topped with roasted peanuts, fresh herbs and chilies (if you wish). Its sweet, sour, salty and well-balanced texture contrast characterizes the Thai trademark sweet, sour and salty flavors characteristic of this dish.
Thai curries are usually made with coconut milk as the main ingredient. There is a difference between coconut milk and coconut water, which is the clear liquid inside a drinking coconut. Coconut milk can either be thick or thin depending on how thick or thin it is made from the flesh of the coconut. There are various colors in the curry that come from the curry paste, which contains spices and aromatics that give it its eponymous color.
Kaeng Lueang (Yellow Curry)
The yellow curry’s texture and hue are derived from the generous use of turmeric, which has a strong southern Thai influence. Usually, coriander, cumin, shallots, lemongrass, and galangal are pounded together with this. Coconut milk, vegetables, potatoes, chicken, or alternative protein or tofu are added.
Gaeng Daeng (Red Curry)
One of Thailand’s most popular curry types, red curries are generally spicier than yellow curries, but less so than green curries. Adding crushed red chilies to the curry paste (a base of garlic, shallots, blue ginger, and lemongrass) along with coconut milk, and vegetables, including eggplant, mushrooms, tomatoes, and chicken breast slices create a distinctive red color. A perfectly balanced combination of sweet basil and kaffir leaves tops off the curry.
Gaeng Keow Wan Gai (Green Curry)
The spiciest of the Thai holy trinity, green curry is the most familiar worldwide. The dish’s distinctive green hue and fiery flavor come from the fragrant green chilis introduced to Thailand by Portuguese missionaries in the 16th century.
Tom Yum Goong (Spicy Prawn Soup)
Due to its mixture of special soup paste, lime juice, chilies, and fish sauce, this version of the soup is distinguished as a spicy soup.
The broth is simmered with Thai herbs such as shallots and galangal to give it a distinctive taste and wonderful aroma. Seafood, prawns, and fish go well with this dish, making it a world favorite.
Khao Pad (Thai Fried Rice)
Thai fried rice is a classic, go-to favorite for locals, especially for lunch. Khao Pad is made with chicken, pork, beef, seafood or tofu, eggs, onions, garlic, fish sauce, fresh herbs, tomatoes, or other vegetables. All of these ingredients are stir-fried with fragrant Jasmine rice, served with cucumber slices, lime wedges, and other condiments. For fussy eaters or those looking for spice relief, this relatively simple dish can be customized to your liking.