Just about every Thai meal is a delicate
balanced exercise of vibrant tastes. The soups and curries tend to be
sour and creamy sweet, flavored using sour tamarind, scarlet-hot
chilies, tangy lime leaves as well as handfuls of fragrant basil,
cilantro and mint. Even though the cooking of Thailand has borrowed from
some other countries, stir-fried and steamed recipes from China, spices
or herbs from India - most of these influences have already been molded
right into a cuisine whose flavor and fragrances are distinctively Thai.