อ่านบทความภาษาไทยคลิกที่นี่
Somtum House has been leading the way in somtum innovation since it opened its doors here in Chiang Mai 15 years ago. Perfecting the traditional somtum, they have pushed the envelope of the mortar and pestle to create a number of delicious and fun dishes.
One of their new popular dishes which is focused on health is becoming a hot item on the menu – the spicy herbs and preserved fish soup with three mushrooms of enokitake, yanagi mutsutake and eringi mushrooms.
The soup is based on a spicy Isaan soup called gaeng proe, which has been adapted to infuse its broth with deep herbal flavours and uses the mushrooms instead of bamboo shoots. The original gaeng proe uses fermented fish as a base, and Somtum House’s recipe is no different.
Another mushroom dish uses Indian oyster mushrooms and fries it to an outer crisp, while leaving the inside moist and chewy, perfect with a cold drink and for vegetarians looking for something new and exciting.
Get healthy with Somtum House’s creative use of seasonal mushrooms.
Somtum House by Yokkok
Nimmanhaemin Rd., Soi 11, Muang
Open daily: 10.30am – 8pm
Tel. 094 629 5996