Tom kha kai Dill weed is a common herb which is used in Lao cuisine. The Thais' answer to dill weed (known in Thailand as "phak chi Lao" (), since it is known locally as a Lao herb) in Thai "tom kha" is coriander or cilantro ("phak chi", ). There are other versions of "tom kha kai" made with seafood ("tom kha thale", ), mushrooms ("tom kha het", ), pork ("tom kha mu", ) and tofu ("tom kha taohu", ). In the late 19th century, "tom kha" was not a soup. it was a dish of chicken or duck simmered in a light
Leaf and will usually continue to grow as long as they have the resources to do so. The type of leaf is usually characteristic of a species (monomorphic), although some species produce more than one type of leaf (dimorphic or polymorphic). The longest leaves are those of the Raffia palm, "R. regalis" which may be up to long and wide. The terminology associated with the description of leaf morphology is presented, in illustrated form, at Wikibooks. Where leaves are basal, and lie on the ground, they are referred to as prostrate. Different terms are usually used to describe the arrangement of