Probably, as for many, Thai food, for me, primarily fresh ripe exotic fruit and fresh seafood. Well, one of the most characteristic dishes is, of course, the soups with coconut milk. Despite the fact that the Thai people are very lucky with the nature is and the sea and almost constant sunshine, and rich flora and fauna, they and I try to surround myself with bright colors and scents, clothing and jewelry, oils and incense, fragrant and colorful dishes. Tom Kha – flavorful soup with coconut milk. White background very nice mixed vegetables. The use of the classic herbs for this soup allows you to achieve a sweet-sour "Ayurvedic" effect, a positive effect on digestion. The main aromatic components in the classic "Tom Kha" - galangal (or ginger), lemongrass (lemongrass, Chinese lemongrass, lemongrass – it is all one and the same), Kaffir lime (lime leaves). In this recipe I used regular ginger root (as it is a relative of galangal). Tom Kha cooking most often with chicken or seafood. Bright colors can give him a variety of vegetables – carrots, shallots, green peppers, peas, tomatoes. As an integral part of this soup are mushrooms. Restaurants often put in Chinese mushrooms and/or oyster mushrooms. I used my favorite shiitake can take any other. As a broth, use coconut milk or concentrated coconut cream + water. To give a sour-sweet taste often added to soup, lime juice and palm sugar, I said I was done serving soup, pineapple pieces and tomato – this technique is used less frequently, but is often combined in a classic sweet and sour Thai sauce that can be served with rice, noodles, meat, seafood. Along with Tom Kha is served rice or rice noodles as a side dish or an addition to soup. The saffron rice is also very popular here. However, it is prepared with the addition of turmeric (a cheap substitute for saffron), and its second name – "Indian saffron".