Tom Yum Goong is Thailand’s iconic spicy and sour soup with shrimp, fragrant herbs, chili heat, and bright citrus notes in every spoonful.

With orange carrots and kabocha squash, green zucchini and chayote, yellow baby corn, fat white shrimp and handfuls of spinach and lemon basil, this is an eye-catching, colorful, leafy soup. It’s so ...

This sweet, nutty curry is a staple in both Malaysian and Thai cuisines. Made from a peanut-based curry paste of the same ...

When you’re craving a bowl of hot noodle soup with shrimp and vegetables plus a bit of spice, all you need are one pot and 20 minutes. Really. This recipe is simple, easy, and the flavors are so good.

In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the stock. Increase the heat to medium-high ...

Rinse shrimp under cold water. In a large stock pot on medium high heat, melt butter and cook shrimp until pink, stirring frequently, about 2 minutes. Remove from pot and set aside. Add to pot onion, ...

Noodle soup featuring packaged instant noodles, particularly the Mama brand, are a popular street food in Thailand. Common ...

BATON ROUGE, La. (WAFB) - Watermelon, a gift from Africa, is a great summer joy in the south. Creating a cold, refreshing soup from this luscious fruit is a wonderful treat during the hot summer ...

The layered tastes of Thai dishes — often a blend of sweet, savory, tart and tangy flavors — might make you think they are complicated or time-consuming to prepare. Nope. In the time it would take to ...