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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":502,"pronunciation":530,"substitutions":531,"slug":544,"title":545,"shortTitle":546,"nativeName":547,"romanized":548,"countrySlug":549,"region":550,"baseServings":472,"prepMinutes":551,"cookMinutes":552,"difficulty":553,"course":554,"diet":556,"mainIngredients":560,"images":561,"keywords":571,"publishedAt":576,"updatedAt":576,"authorSlug":577,"summary":578,"localeSlug":544,"alternates":579},[394,397,400,403,406],{"answer":395,"question":396},"Hot and sour, in that order of fame but the reverse order of arrival: lime sourness hits first, chile heat follows, and fish-sauce saltiness anchors the base, all carried on a broth intensely perfumed with lemongrass, galangal and makrut lime leaf. The clear version is sharp and light; the creamy version adds roasted-chile richness and a rounder body.","What does tom yum actually taste like?",{"answer":398,"question":399},"No — they are left in for aroma and appearance, but lemongrass stalks and galangal slices are woody and unpleasant to chew. In Thailand everyone simply eats around them. Serve the soup as is and tell guests, or lift the aromatics out with tongs before ladling if you prefer a tidier bowl.","Am I supposed to eat the lemongrass and galangal in the bowl?",{"answer":401,"question":402},"Tom yum nam sai is the clear original: broth, aromatics, chiles, lime, shrimp. Tom yum nam khon is a later Bangkok style that adds nam prik pao (roasted chile jam) and a splash of evaporated or coconut milk, making the soup orange, richer and slightly sweet. Both are authentic; the creamy style dominates in restaurants outside Thailand.","What is the difference between clear and creamy tom yum?",{"answer":404,"question":405},"You can make a decent hot-and-sour shrimp soup with ginger and lime zest standing in, but it will not quite be tom yum — galangal and makrut leaf are the soup's signature perfume. Both freeze beautifully, so one trip to an Asian market stocks you for months; frozen is far better than dried for both.","Can I make tom yum without galangal and makrut lime leaves?",{"answer":407,"question":408},"As served in Thailand it is assertively hot — several bird's eye chiles per bowl. Heat is easy to control at home: bruise the chiles lightly and leave them whole for moderate heat, slice them for full force, or use one mild red chile for fragrance with barely any fire. The sour-salty backbone works at any heat level.","How spicy is tom yum, and can I tone it down?",[410,411,412,413,414,415],"Buy shell-on shrimp if you possibly can. The shells and heads, simmered briefly, are where most of the prawn flavor lives — peeled bagged shrimp make a noticeably thinner soup.","Bruise the lemongrass and galangal hard — smash them with the flat of a knife or a pestle until they split and smell loudly. Intact aromatics keep their oils to themselves.","Add lime juice and fish sauce after the pot leaves the heat. Boiled lime juice turns dull and slightly bitter, and boiled fish sauce loses its top notes.","The aromatics are left in the bowl for looks and aroma but are not eaten — warn your guests, or fish them out before serving.","Taste at the end against this target: sour leading, heat right behind it, salty underneath. Fix with more lime, more chile, or more fish sauce respectively.","Oyster or straw mushrooms hold their texture in broth better than button mushrooms, but use what you have.","🍤","Tom yum goong is a broth built for maximum aroma: lemongrass, galangal and makrut lime leaves bruised and simmered until the liquid smells like a citrus grove, then loaded with shrimp, mushrooms and bird's eye chiles, and finished off the heat with fish sauce and fresh lime juice. The taste is a controlled collision — sour and hot up front, salty underneath, with the shrimp's sweetness holding the middle. It is fast food in the best sense: fifteen minutes of actual cooking. The only real skills are bruising the aromatics so they give everything up, and adding the lime juice off the boil so it stays bright instead of turning flat and bitter.","The name is a recipe in itself: tom means \"to boil\" and yam is the Thai family of hot-and-sour salads, so tom yum is literally a boiled dish seasoned like a yam — sour, hot, salty, pungent. Kung means shrimp, the most celebrated version, though tom yum is a template that Thais apply to chicken, fish and seafood generally. It belongs to the river-laced central plains, where freshwater prawns were abundant and where the holy trinity of Thai aromatics — lemongrass, galangal and makrut lime leaf — grows in every market and many backyards. Beyond that, its precise origin is undocumented; it is simply one of those dishes that seems always to have been there, appearing in early Thai cookbooks as an established standard rather than an invention.\n\nThere are two recognized styles, and ordering between them is a small identity statement. Tom yum nam sai is the clear version: pure broth, aromatics, chiles, lime — clean, sharp and light. Tom yum nam khon, the creamy version, is a twentieth-century Bangkok development that stirs in nam prik pao (roasted chile jam) and a splash of evaporated milk or coconut milk, producing an orange-tinted, richer soup that has become the default in many restaurants abroad. Purists argue; both are legitimately Thai.\n\nThe soup's fame is such that it has escaped the kitchen entirely. When the Asian financial crash of 1997 began with the collapse of the Thai baht, economists nicknamed it the \"Tom Yum Goong crisis\" — the dish standing in for the country itself. And in 2024, UNESCO inscribed tom yum kung on its list of intangible cultural heritage, citing the soup's roots in the riverside communities of central Thailand. Few bowls of fifteen-minute soup carry that much national weight.","Tom yum keeps 2 days refrigerated, though the shrimp firm up and the aroma fades — reheat gently to a bare simmer, then re-season with fresh lime juice off the heat to bring it back. Better plan: refrigerate the strained broth alone up to 3 days (or freeze it 2 months) and drop in fresh shrimp, mushrooms and lime when serving.",[421,422,423,424],"Shrimp shells go into the broth first — five extra minutes that give the soup a real prawn backbone instead of watery aromatics.","Lime juice and fish sauce are added off the heat, the detail that keeps the soup bright instead of flat.","Covers both styles: clear (nam sai) as written, creamy (nam khon) as a two-ingredient variation.","Honest about what the aromatics do — they flavor the broth and stay in the bowl, but you do not eat them.",[426,427,428],"Medium soup pot","Fine strainer (if straining the shell broth)","Pestle or heavy knife for bruising aromatics",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},5,12,2,1400,24,190,[437],"Steamed jasmine rice on the side — Thais spoon the soup over it or alternate bites — as part of a shared meal with a milder dish for contrast.",[439,442,445],{"name":440,"description":441},"Tom yum nam khon (creamy)","Stir 1–2 tablespoons of nam prik pao (roasted chile jam) and a good splash of evaporated milk or coconut milk into the finished soup — the richer, orange-tinted Bangkok style.",{"name":443,"description":444},"Tom yum gai (chicken)","The everyday household version with sliced chicken instead of shrimp — use chicken stock and simmer until the meat is just cooked through.",{"name":446,"description":447},"Tom yum noodle bowl","Ladle the soup over cooked thin rice noodles for a one-bowl meal, a common street-stall move in Bangkok.",[449,455,461,465,468,471,475,477,481,485,490,493,499],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},400,"shrimp","large shrimp, shell-on if possible","g","For the soup",{"qty":456,"name":457,"unit":458,"group":459,"noScale":460},1.2,"water or light chicken stock","l","For the broth",false,{"qty":462,"name":463,"unit":464,"group":459},3,"lemongrass stalks, bottom third only, bruised and cut in 5 cm lengths","piece",{"qty":466,"name":467,"unit":464,"group":459},8,"thin slices of galangal, bruised",{"qty":469,"name":470,"unit":464,"group":459},6,"makrut lime leaves, torn, center stem removed",{"qty":472,"name":473,"note":474,"unit":464,"group":459},4,"thai bird's eye chiles, lightly bruised","fewer for less heat; slice for more",{"qty":462,"name":476,"unit":464,"group":459},"small shallots, halved",{"qty":478,"ref":479,"name":480,"unit":453,"group":454},200,"mushrooms","oyster or straw mushrooms, torn or halved",{"qty":482,"ref":483,"name":484,"unit":464,"group":454,"optional":8},1,"tomato","tomato, in wedges",{"qty":462,"ref":486,"name":487,"unit":488,"group":489},"fish-sauce","fish sauce, plus more to taste","tbsp","For seasoning",{"qty":462,"ref":491,"name":492,"unit":464,"group":489},"lime","limes, juiced (about 5 tbsp)",{"qty":494,"ref":495,"name":496,"unit":497,"group":498},0.5,"cilantro","cilantro leaves","cup","For finishing",{"qty":482,"name":500,"note":501,"unit":488,"group":498,"optional":8},"nam prik pao (roasted chile jam)","for the creamy nam khon style",[503,506,511,515,519,524,527],{"text":504,"title":505},"Peel and devein the shrimp, reserving every shell and head. Keep the shrimp cold while you build the broth — they cook last and fast.","Peel the shrimp, keep the shells",{"tip":507,"text":508,"title":509,"timerSeconds":510},"Using pre-peeled shrimp? Skip this step and use a light chicken or seafood stock instead of water — plain water gives a hollow soup.","Simmer the shells and heads in the water for 5–7 minutes, pressing on the heads with a spoon, until the liquid turns faintly pink-orange and smells distinctly of prawns. Strain, discard the shells, and return the broth to the pot.","Make the shell broth",360,{"text":512,"title":513,"timerSeconds":514},"Bring the broth back to a boil and add the bruised lemongrass, galangal, torn lime leaves, chiles and shallots. Simmer until the broth is loudly fragrant — it should smell citrusy and peppery from an arm's length away — about 5 minutes.","Infuse the aromatics",300,{"text":516,"title":517,"timerSeconds":518},"Add the mushrooms and tomato wedges and simmer until the mushrooms are tender and have stopped floating stiffly, 3–4 minutes.","Add mushrooms and tomato",210,{"tip":520,"text":521,"title":522,"timerSeconds":523},"A shrimp curled into a tight O is overcooked; a loose C is perfect.","Drop in {qty:shrimp} of peeled shrimp and simmer just until they turn opaque pink and curl into loose commas, 1–2 minutes. Pull the pot off the heat the moment they do — they keep cooking in the hot broth.","Cook the shrimp",90,{"text":525,"title":526},"With the pot off the heat, stir in the fish sauce and lime juice (and nam prik pao, if using the creamy style). Taste: sour should lead, heat should follow, salt should sit underneath. Adjust with more lime, fish sauce or a squashed chile until the balance snaps into place.","Season off the heat",{"text":528,"title":529},"Ladle into bowls, aromatics and all, and shower with cilantro. Serve steaming, with jasmine rice alongside — and remind everyone the lemongrass and galangal are for aroma, not for eating.","Serve immediately","tome yum GOONG",[532,536,540],{"note":533,"swap":534,"original":535},"An honest downgrade: ginger is hotter and lacks galangal's piney, citrus edge, but the soup still works. Frozen galangal from Asian markets is nearly as good as fresh.","Ginger, in half the amount","Galangal",{"note":537,"swap":538,"original":539},"Approximates the citrus perfume. Dried leaves are a weak substitute; frozen ones are excellent and keep for months.","A wide strip of lime zest per leaf","Makrut lime leaves",{"note":541,"swap":542,"original":543},"Both are traditional variants (tom yum gai, tom yum pla). Simmer chicken a few minutes longer; slide fish in gently at the end. Without shells, use stock rather than water.","Sliced chicken breast or firm white fish","Shrimp","tom-yum-soup","Tom Yum Goong (Hot and Sour Shrimp Soup)","Tom Yum Goong","ต้มยำกุ้ง","Tom yam kung","thailand","Central Thailand",15,20,"easy",[555],"soup",[557,558,559],"dairy-free","gluten-free","pescatarian",[451,479,491,486],[562,565,567,569],{"alt":563,"src":564},"Bowl of hot and sour tom yum soup with shrimp, mushrooms, lemongrass and cilantro","\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero.jpg",{"alt":563,"src":566},"\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero-16x9.jpg",{"alt":563,"src":568},"\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero-1x1.jpg",{"alt":563,"src":570},"\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero-4x3.jpg",[572,555,549,451,573,574,575],"tom yum","lemongrass","galangal","hot and sour","2026-08-18","dishroute-kitchen","Thailand's famous hot and sour soup: shrimp and mushrooms in a broth charged with lemongrass, galangal, makrut lime leaves, chiles, fish sauce and a final rush of lime juice.",{"en":580},"\u002Frecipe\u002Ftom-yum-soup",{"items":582,"total":588,"page":482,"limit":434,"hasMore":460},[583,616,649,683,715,746,773,798,825,849],{"slug":584,"title":585,"shortTitle":586,"nativeName":587,"countrySlug":549,"baseServings":432,"prepMinutes":430,"cookMinutes":588,"difficulty":553,"course":589,"diet":593,"mainIngredients":594,"images":597,"keywords":607,"publishedAt":615,"updatedAt":615,"authorSlug":577},"khai-jiao","Khai Jiao (Thai Deep-Fried Puffy Omelette over Rice)","Khai Jiao","ไข่เจียว",10,[590,591,592],"breakfast","main","street-food",[559,557],[595,486,596],"eggs","jasmine-rice",[598,601,603,605],{"alt":599,"src":600},"Puffed golden Thai omelette with lacy crisp edges sitting on steamed jasmine rice with a stripe of chili sauce","\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero.jpg",{"alt":599,"src":602},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-16x9.jpg",{"alt":599,"src":604},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-1x1.jpg",{"alt":599,"src":606},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-4x3.jpg",[608,609,610,611,612,613,614],"khai jiao","thai omelette","fried egg","fish sauce","street food","thai breakfast","rice plate","2026-08-19",{"slug":617,"title":618,"shortTitle":619,"nativeName":620,"countrySlug":549,"baseServings":472,"prepMinutes":552,"cookMinutes":621,"restMinutes":622,"difficulty":553,"course":623,"diet":625,"mainIngredients":628,"images":632,"keywords":642,"publishedAt":615,"updatedAt":615,"authorSlug":577},"mango-sticky-rice","Khao Niao Mamuang (Thai Mango Sticky Rice)","Khao Niao Mamuang","ข้าวเหนียวมะม่วง",30,240,[624],"dessert",[626,627,558,557],"vegetarian","vegan",[629,630,631],"sticky-rice","coconut-milk","mango",[633,636,638,640],{"alt":634,"src":635},"Mound of glossy coconut sticky rice beside fanned slices of golden mango, drizzled with coconut sauce and toasted sesame","\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-1x1.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-4x3.jpg",[643,644,645,646,647,648],"mango sticky rice","khao niao mamuang","thai dessert","coconut milk","glutinous rice","vegan dessert",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"romanized":654,"countrySlug":549,"region":655,"baseServings":472,"prepMinutes":656,"cookMinutes":657,"difficulty":658,"course":659,"diet":660,"mainIngredients":661,"images":665,"keywords":675,"publishedAt":615,"updatedAt":615,"authorSlug":577},"khao-soi","Khao Soi Gai (Chiang Mai Coconut Curry Noodle Soup)","Khao Soi Gai","ข้าวซอยไก่","Khao soi gai","Chiang Mai",25,40,"medium",[591,555],[557],[662,486,491,663,664],"chicken","garlic","onion",[666,669,671,673],{"alt":667,"src":668},"Bowl of golden coconut curry noodle soup with a chicken leg, crisp fried noodle nest, shallots and lime wedge","\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-1x1.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-4x3.jpg",[676,677,678,679,680,681,682],"khao soi","chiang mai","curry noodle soup","northern thai","coconut curry","egg noodles","lanna",{"slug":684,"title":685,"shortTitle":686,"nativeName":687,"romanized":688,"countrySlug":549,"region":689,"baseServings":472,"prepMinutes":552,"cookMinutes":551,"difficulty":658,"course":690,"diet":692,"mainIngredients":693,"images":697,"keywords":707,"publishedAt":615,"updatedAt":615,"authorSlug":577},"larb-gai","Larb Gai (Isan Minced Chicken Salad with Toasted Rice)","Larb Gai","ลาบไก่","Laap kai","Isan",[591,691],"appetizer",[557,558],[662,491,486,694,695,696],"mint","rice","scallions",[698,701,703,705],{"alt":699,"src":700},"Warm minced chicken salad piled with mint, shallot and scallion, dusted with toasted rice powder, beside sticky rice","\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-1x1.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-4x3.jpg",[708,709,710,711,712,713,714],"larb","laap gai","isan","thai salad","minced chicken","toasted rice powder","lao food",{"slug":716,"title":717,"shortTitle":718,"nativeName":719,"romanized":720,"countrySlug":549,"region":721,"baseServings":472,"prepMinutes":621,"cookMinutes":431,"restMinutes":722,"difficulty":553,"course":723,"diet":725,"mainIngredients":726,"images":729,"keywords":739,"publishedAt":615,"updatedAt":615,"authorSlug":577},"moo-ping","Moo Ping (Thai Grilled Coconut Pork Skewers)","Moo Ping","หมูปิ้ง","Mu ping","Bangkok",480,[592,724,591],"snack",[557,558],[727,663,495,486,728],"pork-shoulder","black-pepper",[730,733,735,737],{"alt":731,"src":732},"Charred grilled pork skewers glazed dark brown on a street grill, served with a basket of sticky rice","\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-1x1.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-4x3.jpg",[740,741,742,612,743,744,745],"moo ping","thai pork skewers","grilled pork","coconut marinade","bangkok breakfast","sticky rice",{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"romanized":751,"countrySlug":549,"region":550,"baseServings":472,"prepMinutes":431,"cookMinutes":466,"difficulty":553,"course":752,"diet":753,"mainIngredients":754,"images":757,"keywords":767,"publishedAt":615,"updatedAt":615,"authorSlug":577},"pad-kra-pao","Pad Kra Pao Moo (Thai Holy Basil Stir-Fry with Fried Egg)","Pad Kra Pao Moo","ผัดกะเพราหมู","Phat kaphrao mu",[591,592],[557],[755,756,663,595,695,486],"ground-pork","basil",[758,761,763,765],{"alt":759,"src":760},"Plate of jasmine rice topped with chili-flecked minced pork and holy basil, with a lacy fried egg on top","\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-1x1.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-4x3.jpg",[768,769,770,771,610,612,772],"pad kra pao","holy basil","thai stir-fry","minced pork","quick dinner",{"slug":774,"title":775,"shortTitle":776,"nativeName":777,"romanized":778,"countrySlug":549,"region":779,"baseServings":432,"prepMinutes":621,"cookMinutes":588,"difficulty":658,"course":780,"diet":781,"mainIngredients":782,"images":783,"keywords":793,"publishedAt":576,"updatedAt":576,"authorSlug":577},"pad-thai","Pad Thai (Tamarind Rice Noodle Stir-Fry)","Pad Thai","ผัดไทย","Phat thai","Central Thailand \u002F Bangkok",[591,592],[557,558,559],[451,595,486,696],[784,787,789,791],{"alt":785,"src":786},"Plate of pad thai noodles with shrimp, bean sprouts, crushed peanuts and a lime wedge","\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero.jpg",{"alt":785,"src":788},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-16x9.jpg",{"alt":785,"src":790},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-1x1.jpg",{"alt":785,"src":792},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-4x3.jpg",[794,795,549,796,797,612,451],"pad thai","noodles","stir-fry","tamarind",{"slug":799,"title":800,"shortTitle":801,"nativeName":802,"romanized":803,"countrySlug":549,"region":689,"baseServings":472,"prepMinutes":552,"cookMinutes":9,"difficulty":553,"course":804,"diet":806,"mainIngredients":807,"images":809,"keywords":819,"publishedAt":615,"updatedAt":615,"authorSlug":577},"som-tam","Som Tam Thai (Green Papaya Salad Pounded in a Mortar)","Som Tam Thai","ส้มตำไทย","Som tam thai",[691,805],"side",[557,558,559],[491,486,663,483,808],"dried-shrimp",[810,813,815,817],{"alt":811,"src":812},"Green papaya salad heaped on a plate with cherry tomatoes, long beans, chilies and crushed peanuts beside a clay 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