Background This spicy soup is very popular in north east of Thailand. It is similar to Tom yum in central of Thailand but the spicy ingredient for this soup is cayenne pepper and most of the time this soup was cooked with pork or beef. Its taste is not very sour but it has a mellow taste from all the ingredients.   Nutrition Facts Tom sab is full with health benefits from herbs and vegetables such as galangal, lemongrass and kaffir lime leaf. They help about digestive and circulatory system. Mushroom, bird chili and cherry tomato have high vitamin and parsley helps about gas in stomach and breathodour.   Ingredients 350 grams pork rib cut into pieces ½ cup Mushroom cut into half 30grams Lemongrass, cut in 1 inch size 10grams Galangal, sliced 80 grams whole Cherry tomato 40 grams whole Shallot 3 tablespoons Fish sauces 3 tablespoons Lemon juice 3 grams Kaffir lime leaves 15 grams sliced long coriander 8 Dried Bird chilies 1 teaspoon Cayenne pepper 10 grams Coriander leaves

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    Background Because of the identical flavor and smell of dill, Om becomes an outstanding soup of Northeastern Thailand. Additionally it can be cooked with all kinds of meat.   Nutrition Facts Grilled catfish is high in protein and low fat. Dill can stop growing up of bacteria and helps lower cholesterol and gastro-esophageal reflux disease. It can also heal the sleepless symptom and its high calcium can help maintain bone and teeth healthy.   Ingredients 300 grams catfish cut into pieces 50 grams chopped dills 20 grams chopped spring onions 40 grams Thai eggplants cut into pieces 2 tablespoons Pea eggplant 15 grams Hairy basil 10 grams bird’s eye chili 10 grams lemongrass, sliced 20 grams whole shallot 2 tablespoons Burned sticky rice powder 2 tablespoons Fish sauce ½ cup Fermented fish sauce 2 cups Water

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Background Kanom Cheen Num Ya originates with Mon people. In the past, Mon Kingdom is powerful and influence toward neighbor countries. Burma and Thai adapted the dish called Kanom Cheen Num Ya from Mon but they were preferred in different taste. Burma prefer thick sauce (Nam Ya) so they add some soft banana stalk to the sauce while Thai like to eat fish then they add shredded fish meat to the sauce.   Nutrition facts Kanom Cheen Num Ya is a nutrient food. The dish provides carbohydrate from rice noodles, protein from fish, and verities of vitamins from vegetables which are good for excretory system. The fingerroot is not only help reduce fish smell but it also provides anti-aging and anti-bacteria.   Ingredients 1 kg. Fresh Thai rice noodles ½ cup chili paste, without herbs ½ cup fingerroot, sliced 2 cups fish meat, boiled ½ cup salted fish, grilled and bone removed 4 cups coconut milk 1 cup fish stock Serve with hairy basil leaves, fresh bean sprouts and sliced bitter melon

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