25+ Flavorful Authentic Thai Soup Recipes to You Can Make at Home

Thai cuisine is beloved for its bold flavors, vibrant ingredients, and a harmonious balance of sweet, sour, salty, and spicy.

Among the many dishes that make Thai food so unique, Thai soups stand out for their ability to deliver intense and satisfying flavors.

Whether it’s the famous Tom Yum with its tangy broth or the creamy richness of Tom Kha Gai, Thai soups are a blend of fresh herbs, aromatic spices, and mouthwatering broths that offer a warm embrace in every spoonful.

In this collection, we’ve rounded up over 25 authentic Thai soup recipes that span the entire spectrum of flavors—from spicy and sour to sweet and savory.

These soups are perfect for any occasion, whether you’re craving something light and refreshing or rich and hearty.

From traditional favorites like Gaeng Jued (Clear Soup) to regional specialties like Khao Soi, these recipes will bring the essence of Thailand right into your kitchen.

Each recipe is an invitation to experience the deliciously complex and aromatic world of Thai soups, and with easy-to-follow instructions, you’ll be able to recreate these comforting dishes at home with ease.

25+ Flavorful Authentic Thai Soup Recipes to You Can Make at Home

Thai soups are more than just meals; they’re an experience, an immersion into the heart of Thailand’s culinary traditions.

With their aromatic broths, vibrant herbs, and unique spices, they reflect the diversity of the country’s regions and its rich food culture.

Whether you’re making a hot and sour Tom Yum Goong, the creamy coconut-based Tom Kha Gai, or a comforting Gaeng Massaman, each soup offers a unique adventure in flavor.

By exploring these 25+ authentic Thai soup recipes, you’ll not only expand your cooking repertoire but also deepen your appreciation for the bold and beautiful flavors that define Thai cuisine.

So, gather your ingredients, heat up your stove, and embark on a culinary journey through Thailand, one delicious bowl of soup at a time.

Tom Yum Goong (Spicy Thai Shrimp Soup)

This traditional Thai soup is a perfect blend of sour, spicy, salty, and sweet flavors. With shrimp as the star, the broth is aromatic and bold, thanks to the infusion of lemongrass, kaffir lime leaves, galangal, and chili. It is a beloved dish in Thailand and has become popular worldwide for its distinctive taste and refreshing characteristics.

Ingredients:

• 12 large shrimp, peeled and deveined
• 4 cups water or chicken broth
• 2 stalks lemongrass, cut into 3-inch pieces and smashed
• 3-4 kaffir lime leaves, torn
• 1-2 Thai bird’s eye chilies, smashed
• 3 slices galangal (or ginger if unavailable)
• 200g mushrooms, sliced
• 1 medium onion, sliced
• 1-2 medium tomatoes, quartered
• 1-2 tablespoons fish sauce
• 1-2 tablespoons lime juice
• 1 teaspoon sugar
• Fresh cilantro leaves for garnish
• Optional: Thai chili paste (Nam Prik Pao) for added flavor

Instructions:

1. In a large pot, bring the water or chicken broth to a boil over medium-high heat.
2. Add the lemongrass, kaffir lime leaves, chilies, and galangal. Let it boil for about 5-7 minutes, allowing the flavors to infuse into the broth.
3. Add the onions, tomatoes, and mushrooms to the pot. Let it simmer for another 3-4 minutes.
4. Stir in the fish sauce, lime juice, sugar, and optional chili paste. Adjust the seasoning to your taste, balancing the salty, sour, and sweet notes.
5. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes.
6. Remove from heat, garnish with fresh cilantro, and serve hot.

Tom Yum Goong is a delightful experience for your taste buds, offering the perfect harmony of sourness, spice, and umami. The heat from the chilies and the citrusy tang from the lime juice awaken the senses, while the shrimp adds richness to the broth. The addition of aromatic herbs like lemongrass and kaffir lime leaves enhances the complexity of the dish, making it a truly unforgettable soup. Whether as a starter or a main course, this soup brings the vibrant essence of Thai cuisine to any meal.

Tom Kha Gai (Thai Coconut Chicken Soup)

Tom Kha Gai is a creamy, flavorful Thai soup made with tender chicken, coconut milk, and aromatic herbs. This soup balances the creaminess of coconut with the zing of lemongrass, galangal, and lime leaves, making it a rich, comforting dish perfect for any season.

Ingredients:

• 2 chicken breasts, thinly sliced
• 4 cups coconut milk
• 2 cups chicken broth
• 2 stalks lemongrass, smashed and cut into pieces
• 3-4 kaffir lime leaves, torn
• 3 slices galangal (or ginger if unavailable)
• 1-2 Thai bird’s eye chilies, smashed (adjust for spice level)
• 200g mushrooms, sliced
• 2-3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 teaspoon sugar
• Fresh cilantro and chili slices for garnish

Instructions:

1. In a large pot, combine the coconut milk and chicken broth. Bring to a simmer over medium heat.
2. Add the lemongrass, kaffir lime leaves, galangal, and chilies. Allow the mixture to simmer gently for 5-7 minutes, letting the flavors meld together.
3. Add the sliced chicken and mushrooms to the pot, and cook for 5-7 minutes, until the chicken is cooked through and tender.
4. Stir in the fish sauce, lime juice, and sugar. Taste and adjust seasoning if needed to balance the salty, sweet, and sour notes.
5. Once the flavors are well balanced, remove from heat. Serve the soup garnished with fresh cilantro and optional chili slices for added heat.

Tom Kha Gai is an incredibly comforting dish, where the creamy coconut milk and the tangy lime juice come together beautifully. The aromatic herbs provide an authentic Thai flavor, while the chicken and mushrooms add a rich, hearty texture. This soup’s delicate balance of sweet, sour, salty, and spicy is a perfect representation of the diverse flavor profile that Thai cuisine is known for. It’s perfect for a cold day or when you’re craving a satisfying, flavorful bowl of soup that transports you to the streets of Thailand.

Gaeng Jued (Thai Clear Soup with Tofu)

Gaeng Jued is a light, clear Thai soup, often made with tofu, vegetables, and herbs. It’s a refreshing and healthy dish, offering a soothing flavor profile that’s both simple and aromatic. This soup is perfect for those who want a light yet nourishing meal.

Ingredients:

• 200g firm tofu, cubed
• 4 cups vegetable or chicken broth
• 2 stalks lemongrass, smashed and cut into pieces
• 3-4 kaffir lime leaves, torn
• 2 medium carrots, sliced
• 1 small onion, sliced
• 1/2 cup baby corn, cut into bite-sized pieces
• 1/2 cup mushrooms, sliced
• 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Fresh cilantro and chili for garnish (optional)

Instructions:

1. In a large pot, bring the vegetable or chicken broth to a boil over medium-high heat.
2. Add the lemongrass, kaffir lime leaves, carrots, onions, and baby corn. Let it simmer for about 5-7 minutes until the vegetables soften.
3. Add the mushrooms and tofu, and cook for an additional 2-3 minutes.
4. Stir in the fish sauce, lime juice, and sugar. Adjust the seasoning to taste, ensuring a balance of savory, sour, and sweet flavors.
5. Once the soup is flavored to your liking, remove from heat and discard the lemongrass and lime leaves.
6. Serve hot, garnished with fresh cilantro and a touch of chili for spice.

Gaeng Jued is a light yet satisfying soup that embodies the essence of Thai home-cooked meals. The clear broth, combined with the fresh vegetables and tofu, offers a clean and refreshing taste. The infusion of lemongrass and kaffir lime leaves adds an aromatic depth, while the fish sauce and lime juice bring the essential balance of savory and sour. This soup is an excellent choice for anyone looking for a healthy, flavorful, and easily digestible dish that perfectly complements a variety of Thai meals.

Khao Soi (Northern Thai Coconut Curry Soup)

Khao Soi is a creamy, aromatic soup hailing from northern Thailand, where the combination of crispy noodles, tender chicken, and a rich coconut curry broth creates a comforting dish that is both spicy and fragrant. This soup is a beautiful fusion of Southeast Asian flavors, with the distinct tang of curry and the mellow sweetness of coconut.

Ingredients:

• 2 chicken thighs, bone-in and skin-on
• 4 cups chicken broth
• 1 can (400ml) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon curry powder
• 1 onion, chopped
• 2-3 garlic cloves, minced
• 2-3 kaffir lime leaves, torn
• 1 teaspoon turmeric powder
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2-3 tablespoons lime juice
• 2 cups cooked egg noodles (for garnish)
• 1/2 cup crispy fried egg noodles (for garnish)
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the chicken thighs and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
2. Remove the chicken from the broth, shred the meat, and set it aside. Strain the broth to remove any solids.
3. In the same pot, add the coconut milk, red curry paste, curry powder, turmeric powder, and kaffir lime leaves. Stir well and bring it to a gentle simmer for 10 minutes, allowing the curry flavors to blend.
4. Add the onion and garlic to the pot, and cook until softened, about 3-4 minutes.
5. Stir in the fish sauce, sugar, and lime juice, adjusting the seasoning to taste.
6. Return the shredded chicken to the soup and let it heat through for 2-3 minutes.
7. To serve, ladle the soup into bowls, topping it with cooked egg noodles, crispy fried noodles, cilantro, and a wedge of lime.

Khao Soi is a soul-warming dish that is perfect for those who crave a rich, flavorful soup with layers of taste and texture. The creamy coconut broth provides a smooth, luxurious base, while the curry paste and spices add depth and warmth. The contrast between the soft cooked noodles and the crispy fried noodles creates a delightful crunch in every bite. This northern Thai specialty is the perfect example of how rich, comforting flavors can be balanced with fresh, bright garnishes, making it a dish to enjoy on any occasion.

Gaeng Som (Thai Sour Curry Soup)

Gaeng Som is a traditional Thai sour curry soup that’s light yet bursting with bold flavors. It is often made with fish or shrimp, with the key ingredient being tamarind, which provides the signature sourness that defines this dish. The use of fresh herbs and vegetables makes it an incredibly vibrant and refreshing soup.

Ingredients:

• 300g white fish fillets (or shrimp), cut into bite-sized pieces
• 4 cups water or chicken broth
• 1-2 tablespoons shrimp paste (or fish sauce for a milder taste)
• 1 tablespoon tamarind paste
• 2 tablespoons palm sugar (or brown sugar)
• 1 onion, sliced
• 1-2 tomatoes, quartered
• 1-2 Thai bird’s eye chilies, smashed
• 1-2 stalks lemongrass, smashed
• 1-2 kaffir lime leaves, torn
• 100g Thai squash or pumpkin, cut into bite-sized pieces
• 1-2 tablespoons fish sauce
• 2-3 tablespoons lime juice
• Fresh cilantro leaves for garnish

Instructions:

1. In a large pot, bring the water or chicken broth to a boil over medium-high heat.
2. Add the shrimp paste (or fish sauce), tamarind paste, palm sugar, onion, tomatoes, chilies, lemongrass, and kaffir lime leaves. Let it simmer for 5-7 minutes to allow the flavors to develop.
3. Add the squash and cook until tender, about 5-6 minutes.
4. Stir in the fish fillets (or shrimp), cooking until the fish is opaque or the shrimp turns pink, about 3-4 minutes.
5. Season the soup with additional fish sauce and lime juice, balancing the sourness and saltiness to your taste.
6. Serve the soup hot, garnished with fresh cilantro leaves.

Gaeng Som is a vibrant and tangy soup that offers a perfect balance of sour, salty, and sweet. The tamarind gives it a distinctive sourness, while the shrimp paste or fish sauce provides a deep umami flavor. The addition of squash and fresh herbs adds brightness and texture, making this dish incredibly refreshing and satisfying. This sour curry soup is ideal for anyone looking for a bold and tangy soup that is both nourishing and deliciously different from the more common creamy soups.

Pad Thai Soup (Thai Stir-Fried Noodle Soup)

Pad Thai Soup is a delicious twist on the classic Pad Thai stir-fried noodles, transforming the dish into a hearty soup while preserving all the rich, tangy flavors that make Pad Thai so iconic. With a flavorful broth, stir-fried ingredients, and a perfect balance of textures, this dish is a fantastic take on Thai comfort food.

Ingredients:

• 200g rice noodles
• 300g chicken breast or shrimp, sliced thinly
• 4 cups chicken broth
• 1 tablespoon vegetable oil
• 2 eggs, lightly beaten
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1-2 tablespoons lime juice
• 1/2 cup bean sprouts
• 1/4 cup roasted peanuts, chopped
• 2 green onions, sliced
• 1-2 red chilies, sliced (optional)
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions:

1. Cook the rice noodles according to package instructions, then set them aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chicken or shrimp and cook until browned and cooked through, about 5-7 minutes.
3. Push the protein to the side of the pot and pour the beaten eggs into the empty space. Scramble the eggs until cooked, then mix them with the protein.
4. Add the chicken broth to the pot, followed by the tamarind paste, fish sauce, sugar, and lime juice. Stir well and bring to a simmer.
5. Add the cooked noodles to the pot, letting them soak in the broth for a couple of minutes to absorb the flavors.
6. Stir in the bean sprouts, peanuts, and green onions, and cook for an additional minute.
7. Serve the soup hot, garnished with fresh cilantro, chili slices (if using), and lime wedges.

Pad Thai Soup is a delightful fusion of Thai flavors that brings the classic stir-fry dish into a comforting, savory soup form. The tamarind paste and fish sauce create a balanced, tangy broth, while the noodles absorb the aromatic spices and seasonings. The added crunch of peanuts, the freshness of bean sprouts, and the zest of lime all contribute to a vibrant and satisfying soup. Perfect for anyone who loves Pad Thai, this soup version provides a lighter but equally flavorful option to enjoy the iconic dish.

Moo Manao (Thai Lime Pork Soup)

Moo Manao is a light yet flavorful Thai soup that combines tender pork with a tangy lime broth, creating a refreshing and aromatic dish. The sharpness of lime, paired with the savory pork and fragrant herbs, makes this soup a perfect balance of sweet, sour, and savory. It’s a favorite for those who enjoy a flavorful and slightly spicy broth with delicate pork pieces.

Ingredients:

• 300g pork tenderloin, thinly sliced
• 4 cups chicken or pork broth
• 2 tablespoons fish sauce
• 3 tablespoons lime juice
• 1 tablespoon sugar
• 2-3 Thai bird’s eye chilies, smashed (adjust for spice)
• 2-3 garlic cloves, minced
• 2 tablespoons cilantro stems, chopped
• 1 small onion, sliced
• 2-3 sprigs fresh cilantro leaves for garnish
• 1-2 kaffir lime leaves, torn (optional)

Instructions:

1. In a medium pot, bring the chicken or pork broth to a boil.
2. Add the fish sauce, lime juice, sugar, garlic, and chilies. Let it simmer for 5-7 minutes, allowing the flavors to meld together.
3. Add the sliced pork and cook for 3-4 minutes until the pork is cooked through.
4. Stir in the onions, cilantro stems, and kaffir lime leaves (if using), and simmer for another 2-3 minutes.
5. Taste the broth and adjust the seasoning by adding more fish sauce or lime juice as needed.
6. Serve the soup hot, garnished with fresh cilantro leaves.

Moo Manao is a simple yet flavorful Thai soup that celebrates the delicate flavors of lime and savory pork. The bright tang from the lime juice, combined with the heat from the chilies and the depth from the fish sauce, creates a well-rounded, refreshing broth. The tender pork adds a rich texture, while the cilantro and kaffir lime leaves contribute aromatic notes. This soup is an excellent choice when you’re craving something light but full of flavor—a great option for a refreshing meal on a warm day.

Gaeng Kiew Wan (Thai Green Curry Soup)

Gaeng Kiew Wan, or Thai Green Curry Soup, is a rich, creamy soup that combines the deep flavors of green curry paste, coconut milk, and a variety of fresh herbs and vegetables. The soup has a perfect balance of spicy, sweet, and savory, making it a popular and satisfying dish. This version of Thai green curry is lightened into a soup form, making it perfect for those who love the flavors but want something a bit more broth-based.

Ingredients:

• 300g chicken breast or tofu, sliced thinly
• 4 cups coconut milk
• 1-2 tablespoons green curry paste (adjust for spice)
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1-2 Thai bird’s eye chilies, smashed (optional, for more heat)
• 1/2 cup bamboo shoots or baby corn
• 1 red bell pepper, sliced
• 1/2 cup Thai eggplant or zucchini, sliced
• 1-2 kaffir lime leaves, torn
• Fresh Thai basil and cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, bring the coconut milk to a gentle simmer over medium heat.
2. Stir in the green curry paste and fish sauce, mixing until the curry paste dissolves into the milk.
3. Add the chicken or tofu, bamboo shoots, bell pepper, and Thai eggplant. Let it simmer for 10-15 minutes, until the vegetables are tender and the chicken is fully cooked.
4. Add the sugar and kaffir lime leaves, adjusting the seasoning to taste by adding more fish sauce or lime juice if needed.
5. Serve the soup hot, garnished with fresh basil and cilantro leaves, and a wedge of lime for extra zing.

Gaeng Kiew Wan is a creamy, comforting soup that brings the authentic flavors of Thai green curry in a lighter form. The coconut milk provides a smooth, velvety base, while the green curry paste adds a fragrant spice that perfectly complements the sweetness from the sugar and the saltiness of the fish sauce. The vegetables and protein (chicken or tofu) soak up the curry flavors, making every bite deliciously satisfying. The fresh basil and cilantro garnish bring brightness, making this soup a fantastic choice for anyone craving the deep flavors of Thai green curry in a refreshing soup format.

Kao Kruk Gai (Thai Chicken Rice Soup)

Kao Kruk Gai, or Thai Chicken Rice Soup, is a comforting and nourishing dish that pairs tender chicken with rice in a flavorful broth. This simple yet satisfying soup is often enjoyed as a breakfast or light meal. The subtle flavors of the broth, along with the richness of the chicken, make this soup a cozy option for any time of day.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1/2 cup cooked jasmine rice (or rice of your choice)
• 4 cups chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 2-3 garlic cloves, minced
• 1-2 green onions, chopped
• 1/4 cup cilantro, chopped
• Lime wedges for serving

Instructions:

1. In a medium pot, bring the chicken broth to a simmer over medium heat.
2. Add the shredded chicken, cooked rice, fish sauce, soy sauce, sugar, and garlic. Stir well to combine and let it simmer for about 10 minutes, allowing the flavors to infuse the broth.
3. Taste the broth and adjust the seasoning as needed, adding more fish sauce or lime juice for balance.
4. Stir in the green onions and cilantro just before serving.
5. Serve hot, garnished with fresh cilantro and lime wedges.

Kao Kruk Gai is the ultimate comfort food that is both hearty and light, with the rice adding a filling texture and the chicken providing rich flavor. The broth is subtly seasoned with fish sauce and soy sauce, creating a savory base that perfectly complements the freshness of the cilantro and the brightness of the lime. Whether served as a breakfast or a light lunch, this soup is perfect for any occasion when you need a warm, nourishing meal that brings comfort and satisfaction with every spoonful.

Tom Yum Gai (Thai Hot and Sour Chicken Soup)

Tom Yum Gai is the chicken variation of the popular Tom Yum soup, known for its bold, tangy, and aromatic flavors. This hot and sour soup is made with a fragrant broth filled with fresh herbs, lemongrass, kaffir lime leaves, and bird’s eye chilies, making it both refreshing and comforting. The soup is often enjoyed with tender chicken, making it a perfect option for those who love a vibrant, flavorful broth.

Ingredients:

• 300g chicken breast, thinly sliced
• 4 cups chicken broth
• 2-3 stalks lemongrass, smashed
• 3-4 kaffir lime leaves, torn
• 2-3 Thai bird’s eye chilies, smashed (adjust for spice level)
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1 small onion, sliced
• 100g mushrooms, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the lemongrass, kaffir lime leaves, and bird’s eye chilies. Let it simmer for 5-7 minutes to release the flavors of the herbs and spices.
2. Add the chicken slices and cook for about 5-7 minutes until the chicken is cooked through.
3. Add the fish sauce, lime juice, and sugar, stirring to combine. Taste and adjust the seasoning as needed—more lime juice for tang, or fish sauce for saltiness.
4. Add the sliced onions and mushrooms, and let it simmer for another 3-4 minutes.
5. Serve the soup hot, garnished with fresh cilantro leaves and lime wedges on the side.

Tom Yum Gai is an explosion of flavor in every spoonful. The hot and sour combination from the lime juice, bird’s eye chilies, and fish sauce creates a dynamic and refreshing broth, while the chicken provides a satisfying protein that balances the intense flavors. The mushrooms add an earthy touch, and the fresh herbs give the soup a fragrant aroma that enhances every bite. This soup is a wonderful choice for anyone looking for a zesty, aromatic dish with the perfect balance of heat and tang.

Gaeng Jued (Thai Clear Soup)

Gaeng Jued is a light and comforting Thai clear soup made with a clear, savory broth. Unlike many other Thai soups, this one is mild in flavor but still packed with umami from ingredients like mushrooms, tofu, and sometimes minced pork. It’s perfect for anyone looking for a lighter soup that still delivers authentic Thai flavors.

Ingredients:

• 200g minced pork (or chicken)
• 4 cups chicken or pork broth
• 100g tofu, cubed
• 100g mushrooms, sliced
• 1-2 tablespoons fish sauce
• 1 teaspoon soy sauce
• 1 tablespoon sugar
• 2-3 garlic cloves, minced
• 2-3 sprigs cilantro, chopped
• 1 small carrot, julienned
• 1 small onion, sliced
• Lime wedges for serving

Instructions:

1. In a large pot, bring the chicken or pork broth to a boil.
2. Add the minced pork (or chicken) to the broth and stir, breaking it up into small pieces. Let it simmer for 5 minutes until the meat is cooked through.
3. Add the tofu, mushrooms, carrot, onion, fish sauce, soy sauce, and sugar. Let it cook for another 5-7 minutes, until the vegetables are tender and the flavors have melded together.
4. Taste and adjust the seasoning, adding more fish sauce or soy sauce if necessary for a balanced flavor.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges for an extra burst of freshness.

Gaeng Jued is a delicate yet satisfying Thai soup that is light in both texture and flavor. The clear broth offers a subtle base, allowing the freshness of the vegetables and the mild umami of the minced pork and tofu to shine. The addition of cilantro and lime enhances the dish with a burst of freshness, making it the perfect soup for those looking for a light and nourishing option. This soup is also versatile, allowing for variations based on personal taste or the availability of ingredients.

Tom Kha Gai (Thai Coconut Milk Chicken Soup)

Tom Kha Gai is a famous Thai coconut soup that blends the rich creaminess of coconut milk with the tang of lime and the spice of galangal and lemongrass. It’s a fragrant, flavorful soup that’s mild enough to be soothing but still packed with layers of aromatic herbs. This creamy, slightly tangy soup is a favorite for those who love a balance of savory, sweet, and spicy in their dishes.

Ingredients:

• 300g chicken breast or thighs, thinly sliced
• 4 cups coconut milk
• 1 cup chicken broth
• 2 stalks lemongrass, smashed
• 3-4 slices galangal (or ginger as a substitute)
• 3-4 kaffir lime leaves, torn
• 2-3 Thai bird’s eye chilies, smashed (optional for heat)
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 3-4 tablespoons lime juice
• 100g mushrooms, sliced
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, combine the coconut milk and chicken broth. Bring it to a simmer over medium heat.
2. Add the lemongrass, galangal (or ginger), kaffir lime leaves, and bird’s eye chilies (if using). Let it simmer for about 10 minutes to infuse the broth with the aromatic flavors.
3. Add the chicken slices and cook for 5-7 minutes, until the chicken is tender and cooked through.
4. Stir in the fish sauce, sugar, and lime juice, adjusting to your taste preferences. The soup should be a perfect balance of salty, sweet, and sour.
5. Add the sliced mushrooms and let it simmer for another 2-3 minutes.
6. Serve the soup hot, garnished with fresh cilantro leaves and lime wedges.

Tom Kha Gai is a creamy, fragrant, and soothing Thai soup that offers a perfect balance of bold and delicate flavors. The coconut milk creates a rich and velvety texture, while the lemongrass, galangal, and kaffir lime leaves infuse the broth with refreshing herbal notes. The chicken provides protein, and the mushrooms add an earthy element. The combination of fish sauce, lime juice, and sugar creates a harmonious broth that’s both sweet and savory with just the right amount of tang. This soup is an excellent choice for anyone craving a comforting dish with the distinctive flavors of Thailand.

Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

Tom Yum Goong is one of the most iconic Thai soups, featuring a spicy, tangy, and aromatic broth made with fresh shrimp. This hot and sour soup is infused with the flavors of lemongrass, kaffir lime leaves, fish sauce, and lime, making it incredibly refreshing. Perfect for seafood lovers, it’s a beautifully balanced dish that highlights the complexity of Thai cuisine with every spoonful.

Ingredients:

• 300g shrimp, peeled and deveined
• 4 cups chicken or vegetable broth
• 2-3 stalks lemongrass, smashed
• 3-4 kaffir lime leaves, torn into pieces
• 2-3 Thai bird’s eye chilies, smashed (adjust for spice)
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 100g mushrooms, sliced
• 2 medium tomatoes, quartered
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions:

1. In a medium-sized pot, bring the chicken or vegetable broth to a simmer. Add the lemongrass, kaffir lime leaves, and bird’s eye chilies. Let it simmer for about 5-7 minutes to allow the flavors to infuse.
2. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque.
3. Add the mushrooms and tomatoes, and let the soup cook for an additional 3-4 minutes.
4. Stir in the fish sauce, lime juice, and sugar. Taste the soup and adjust the seasoning if necessary.
5. Serve the soup hot, garnished with fresh cilantro leaves and lime wedges.

Tom Yum Goong is the epitome of Thai flavors, offering a zesty and aromatic experience with every spoonful. The shrimp adds a sweet, delicate flavor that pairs perfectly with the spicy, sour broth infused with lemongrass and kaffir lime. The mushrooms and tomatoes contribute an earthy, juicy texture that balances the soup’s acidity and heat. This soup is a perfect dish for seafood lovers who enjoy vibrant, bold flavors, making it an ideal choice for a refreshing, satisfying meal.

Gaeng Massaman (Thai Massaman Curry Soup)

Gaeng Massaman is a rich, mild curry soup with a unique combination of sweet, salty, and slightly spicy flavors. Originating from Southern Thailand, this soup is known for its smooth coconut milk base, combined with aromatic spices like cinnamon, cardamom, and nutmeg. It is typically made with beef or chicken, and it pairs beautifully with potatoes and peanuts, creating a comforting and hearty dish.

Ingredients:

• 300g beef or chicken, cut into chunks
• 4 cups coconut milk
• 1 medium potato, peeled and cubed
• 1/4 cup roasted peanuts, crushed
• 2 tablespoons Massaman curry paste
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 cinnamon stick
• 2-3 cardamom pods
• 1 tablespoon tamarind paste (optional)
• 1/2 cup onion, sliced
• 2 tablespoons cooking oil
• Fresh cilantro leaves for garnish

Instructions:

1. In a large pot, heat the oil over medium heat. Add the Massaman curry paste and sauté for 2-3 minutes until fragrant.
2. Add the beef or chicken and cook for 5-6 minutes until browned.
3. Pour in the coconut milk, cinnamon stick, cardamom pods, fish sauce, sugar, and tamarind paste (if using). Stir well to combine.
4. Add the cubed potato and simmer for 15-20 minutes, or until the potatoes are tender and the flavors have melded together.
5. Stir in the roasted peanuts and let the soup simmer for another 2-3 minutes.
6. Serve hot, garnished with fresh cilantro leaves.

Gaeng Massaman is a comforting Thai curry soup that brings together the best of both sweet and savory flavors. The creamy coconut milk base, combined with the aromatic spices, creates a rich and soothing broth, while the tender beef or chicken adds depth. The potatoes provide a heartiness, and the crushed peanuts add texture and a nutty flavor that enhances the overall experience. This soup is perfect for those who love rich, mild curries and want a dish that is both filling and flavorful.

Khao Soi (Northern Thai Curry Noodle Soup)

Khao Soi is a flavorful and hearty Northern Thai curry noodle soup that features both soft egg noodles and crispy fried noodles in a rich, creamy coconut-based broth. This dish combines the richness of coconut milk with the warmth of curry paste, making it a beloved dish in Thailand. Traditionally made with chicken, this soup is satisfying and has just the right balance of spice and sweetness.

Ingredients:

• 300g chicken thighs, boneless and skinless
• 4 cups coconut milk
• 2 tablespoons yellow curry paste
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 small onion, chopped
• 200g egg noodles (fresh or dried)
• 1/2 cup fried noodles for garnish
• 2-3 lime wedges
• Fresh cilantro for garnish
• 1/4 cup pickled mustard greens for garnish (optional)

Instructions:

1. In a large pot, heat a little oil and sauté the onions for 3-4 minutes until softened. Add the yellow and red curry paste and cook for another 2 minutes until fragrant.
2. Add the chicken thighs to the pot and cook for 5-6 minutes, turning to brown on all sides.
3. Pour in the coconut milk, fish sauce, soy sauce, and sugar. Stir well, then bring the mixture to a simmer. Let it cook for about 15 minutes until the chicken is fully cooked and the flavors are well combined.
4. While the soup is simmering, cook the egg noodles according to package instructions. Drain and set aside.
5. Once the chicken is cooked, remove it from the pot, shred it using two forks, and return it to the soup.
6. To serve, place a portion of noodles in a bowl, ladle the soup over the top, and garnish with crispy fried noodles, fresh cilantro, pickled mustard greens (if using), and lime wedges.

Khao Soi is a rich and comforting soup that beautifully combines the creaminess of coconut milk with the bold flavors of curry. The soft noodles soak up the flavorful broth, while the crispy fried noodles add a delightful crunch. The chicken, tender from the simmering process, soaks in all the aromatic curry flavors, making each bite satisfying and flavorful. The freshness of the lime and cilantro, along with the option of pickled mustard greens, adds a refreshing touch that balances the richness of the soup. Khao Soi is a perfect choice when you crave a comforting, indulgent noodle soup with an unforgettable flavor profile.

Note: More recipes​ are coming soon!