Lychee fruit

Thai food recipes with Lychee fruit – fresh

The first reference to sohm choon as a dessert appears in in the early 1800s, in the culinary poetry of King Rama II gaap heh chohm khreuuang khaao waan (กาพย์เห่ชมเครื่องคาว – หวาน). The poetry was sung during the royal barge’s procession, and this verse refers to sohm choon as a dish made of lychees. A closer look at other foods that are mentioned in the verse also reveals other dishes that are clearly of Chinese origin, such as boiled pork spleen (dtohm dtap lek ต้มตับเหล็ก), steamed bird’s nests (rang nohk neung รังนกนึ่ง) and persimmons (luuk phlap ลูกพลับ).

Sweet and sour fruit slices are served with a nutty, sweet-savory peanut sauce condiment that balances the fruits’ natural tartness, and decorated with coriander leaves and julienned fresh long red pepper for a sophisticated finish. The paste-like condiment is typically made from the Three Kings of Thai cuisine (coriander root, garlic and ground white pepper) fried together with chopped shallots, minced pork belly and shrimp meat, along with crushed roasted peanuts, and seasoned with fish sauce [or salt], and palm sugar.

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