Thailand is bordered to the east by Laos and Cambodia, to the west by Myanmar and the Andaman Sea, to the far south by Malaysia and to the southeast by the Gulf of Thailand, part of the South China Sea.
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Unlike Indian cuisine, for example, Thai cuisine usually only uses fresh herbs and spices. One very characteristic dish for Thai cuisine that almost everyone who has ever eaten Thai knows is the tom yam kung: a fresh and sour herbal broth made from lemongrass (ta-krai), Thai ginger (kha) and djeroek purut leaves. (bai makrout) with shrimps. Thai curry pastes are also mainly made from ground fresh ingredients and not from dry powder mixtures.