28+ Delicious Summer Thai Recipes to Keep You Cool, Full, and Flavor-Happy

If you love Thai food and summer cuisine, you’re in for a treat.

This curated list of 28+ summer Thai recipes is packed with dishes that are vibrant, refreshing, and bursting with flavor—just what you need to beat the heat while satisfying your cravings.

Whether you’re planning a backyard barbecue, a light lunch, or a tropical-themed dinner party, Thai cuisine brings the perfect balance of spicy, sour, salty, and sweet to the summer table.

From chilled salads and grilled skewers to tangy soups, tropical desserts, and refreshing drinks, these Thai recipes make the most of summer produce and bold, aromatic ingredients like lemongrass, lime, chili, basil, and coconut.

Whether you’re a long-time fan of Thai food or just dipping your toes into the cuisine, this guide has something for every level of cook and every kind of summer eater.

28+ Delicious Summer Thai Recipes to Keep You Cool, Full, and Flavor-Happy

Summer is all about fresh ingredients, bold flavors, and easy cooking—and Thai cuisine checks every box.

With these 28+ summer Thai recipes, you can enjoy everything from light and healthy salads to rich, aromatic curries and cooling coconut-based desserts.

These dishes are ideal for outdoor meals, family gatherings, or even quick weeknight dinners that feel like a trip to Thailand without ever leaving your kitchen.

Whether you try just a few or work your way through the entire list, each recipe brings a refreshing twist to summer dining.

Thai Mango Chicken Salad

This refreshing Thai mango chicken salad is the ultimate summer dish — light yet filling, packed with bright, juicy mango, crisp vegetables, and tender grilled chicken.

The zesty lime and fish sauce dressing adds a tangy, umami depth, while the fresh herbs bring everything to life. It’s a perfect fusion of sweet, savory, and spicy.

Ingredients:

• 2 boneless chicken breasts, grilled and sliced
• 1 ripe mango, julienned
• 1 cup shredded cabbage
• ½ cup shredded carrots
• ¼ red onion, thinly sliced
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh mint
• ¼ cup roasted peanuts, chopped

Dressing:

• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 small red chili, finely chopped (optional)

Instructions:

1. In a bowl, whisk together all the dressing ingredients until the sugar dissolves. Set aside.
2. In a large mixing bowl, combine cabbage, carrots, red onion, mango, and herbs.
3. Add the sliced grilled chicken and gently toss with the dressing.
4. Garnish with chopped peanuts and serve immediately.

The combination of textures — crunchy vegetables, juicy mango, and tender chicken — makes this salad a true summer star.

It’s easy to make, highly customizable, and perfect for a quick lunch, light dinner, or picnic fare.

Thai Lemongrass Shrimp Skewers

Juicy shrimp marinated in lemongrass, lime, and garlic, then grilled to perfection — these Thai shrimp skewers are summer on a stick.

The fragrant marinade infuses the shrimp with layers of citrusy and herbal notes, making them incredibly aromatic and flavorful. Ideal for BBQs or light dinners with a tropical twist.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 stalks lemongrass, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 1 tbsp vegetable oil
• Bamboo or metal skewers

Instructions:

1. In a bowl, mix lemongrass, garlic, fish sauce, lime juice, sugar, and oil.
2. Add shrimp to the marinade and let sit for at least 30 minutes (up to 2 hours).
3. Thread marinated shrimp onto skewers.
4. Grill over medium-high heat for 2-3 minutes per side, or until shrimp are pink and opaque.
5. Serve hot with lime wedges and fresh herbs on the side.

These shrimp skewers are incredibly easy to prepare and bring bold flavor without heating up your kitchen.

Whether served as an appetizer or a main dish with rice or salad, they capture the essence of Thai summer grilling.

Thai Iced Coconut Noodle Dessert (Khanom Jak)

Cool, creamy, and lightly sweet, this Thai iced coconut noodle dessert is a delightful way to beat the heat.

It’s made with chewy pandan rice noodles served in a chilled coconut milk soup with palm sugar syrup and crushed ice. It’s vegan-friendly and deeply comforting — perfect for cooling off in the hottest months.

Ingredients:

• 1 cup pandan-flavored rice noodles (store-bought or homemade)
• 1 cup coconut milk
• ¼ cup palm sugar
• ½ tsp salt
• 1 cup crushed ice
• Optional toppings: sweet corn, jackfruit strips, basil seeds

Instructions:

1. In a saucepan, combine coconut milk, palm sugar, and salt. Heat gently until sugar dissolves. Let cool completely.
2. Divide noodles among serving glasses or bowls.
3. Pour the cooled coconut mixture over the noodles.
4. Top with crushed ice and any optional toppings.
5. Serve immediately with a spoon and straw.

This dessert offers a beautifully balanced taste — the richness of coconut milk, the light sweetness of palm sugar, and the refreshing coolness of ice.

It’s a traditional Thai favorite and a perfect way to end any summer meal on a light and satisfying note.

Thai Watermelon Mint Salad with Lime Dressing

This Thai watermelon mint salad is a hydrating and vibrant dish that’s ideal for hot summer days.

Juicy watermelon cubes are paired with crunchy cucumber, fresh herbs, and a tangy-sweet lime dressing, bringing a refreshing balance of sweet, sour, and herby notes. It’s a colorful, easy side that complements any summer meal.

Ingredients:

• 3 cups watermelon, cubed
• 1 cucumber, thinly sliced or julienned
• ¼ cup fresh mint leaves
• ¼ cup Thai basil (optional)
• 2 tbsp chopped peanuts or cashews
• 1 red chili, finely sliced (optional)

Dressing:

• 2 tbsp lime juice
• 1 tbsp honey or palm sugar syrup
• 1 tsp fish sauce (or soy sauce for vegetarian option)

Instructions:

1. In a small bowl, mix lime juice, honey, and fish sauce until combined.
2. In a large bowl, gently toss watermelon, cucumber, and herbs.
3. Drizzle with the dressing and toss lightly.
4. Top with peanuts and sliced chili before serving.

This salad is a cooling explosion of flavor and texture.

It’s perfect as a side dish for grilled meats, a light lunch, or even a healthy dessert alternative.

Thai Cold Glass Noodle Salad (Yum Woon Sen)

Yum Woon Sen is a light, spicy-sour noodle salad made with silky glass noodles, fresh vegetables, and protein like shrimp or tofu.

Served cold, it’s the perfect dish for hot days — refreshing, zesty, and full of Thai flavor.

Ingredients:

• 100g glass noodles (mung bean noodles)
• 150g cooked shrimp or cubed tofu
• ½ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 2 tbsp chopped cilantro
• 1 tbsp chopped scallions
• 1 tbsp chopped roasted peanuts

Dressing:

• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 garlic clove, minced
• 1 small chili, chopped

Instructions:

1. Soak glass noodles in hot water until soft (5-7 mins), then drain and cut into shorter lengths.
2. In a bowl, whisk dressing ingredients until sugar dissolves.
3. Combine noodles, shrimp/tofu, tomatoes, onion, and herbs in a mixing bowl.
4. Pour dressing over and toss well.
5. Sprinkle with peanuts before serving.

This salad is a wonderful balance of heat, tanginess, and texture.

It’s a popular Thai dish that feels light yet satisfying, making it perfect for lunch or as a side for summer grilling.

Thai Grilled Corn with Coconut Milk and Chili (Khao Pode Yang)

Give grilled corn a Thai twist with this coconut milk and chili glaze. The smoky sweetness of corn pairs perfectly with the rich, slightly spicy coconut sauce.

It’s a must-have summer side dish or snack that’s both fun and unexpected.

Ingredients:

• 4 ears of corn, husked
• ½ cup coconut milk
• 1 tsp red chili flakes
• ½ tsp salt
• 1 tbsp sugar
• 1 tsp lime juice

Instructions:

1. In a small saucepan, heat coconut milk, chili flakes, salt, and sugar. Simmer until slightly thickened. Stir in lime juice and remove from heat.
2. Grill corn over medium heat, turning occasionally, until lightly charred (about 10 minutes).
3. Brush the warm coconut chili sauce generously over the corn.
4. Serve with lime wedges and a sprinkle of extra chili flakes if desired.

This Thai-style corn is rich, spicy, and slightly sweet — a bold upgrade from the usual buttered cob.

It’s perfect for BBQs, picnics, or anytime you fire up the grill this summer.

Thai Basil Chicken (Gai Pad Krapow)

A classic Thai stir-fry that’s savory, spicy, and full of aromatic basil, this Thai basil chicken is a quick and flavorful meal that can be served with rice.

The fresh herbs and punchy flavors of fish sauce and soy sauce make it an irresistible dish that’s perfect for a simple weeknight dinner or lunch.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 2-3 Thai bird’s eye chilies, minced (adjust to taste)
• 1 red bell pepper, sliced
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 cup fresh Thai basil leaves (preferably Thai sweet basil)

Instructions:

1. Heat the oil in a wok or large skillet over medium-high heat. Add garlic and chilies and sauté for 1-2 minutes until fragrant.
2. Add the sliced chicken and cook until browned and cooked through.
3. Stir in the bell pepper and cook for another 1-2 minutes.
4. Add soy sauce, fish sauce, oyster sauce, and sugar, stirring to coat the chicken.
5. Once everything is combined, toss in the basil leaves and cook for an additional minute, just until the basil wilts.
6. Serve with steamed jasmine rice.

This dish is a delicious balance of spicy, savory, and slightly sweet flavors.

The fresh basil adds a wonderful aromatic finish, making this Thai basil chicken a beloved comfort food for all seasons — especially in the summer.

Thai Cucumber Relish (Ajad)

This refreshing Thai cucumber relish, or “Ajad,” is a tangy and slightly sweet condiment that pairs beautifully with grilled meats or spicy dishes.

It’s simple to make but offers a burst of flavor and freshness that enhances any Thai meal.

Ingredients:

• 1 cucumber, thinly sliced
• 1 small red onion, thinly sliced
• 1 small chili, sliced (optional)
• ¼ cup rice vinegar
• 1 tbsp sugar
• 1 tbsp salt
• 1 tbsp water
• Fresh cilantro for garnish (optional)

Instructions:

1. In a bowl, combine the cucumber, red onion, and chili slices.
2. In a small saucepan, heat rice vinegar, sugar, salt, and water over medium heat until sugar dissolves.
3. Pour the vinegar mixture over the cucumber and onions and stir gently to combine.
4. Let the relish sit for at least 15 minutes to allow the flavors to meld.
5. Garnish with fresh cilantro before serving.

This cucumber relish is light and refreshing, making it a perfect accompaniment to heavier Thai dishes like grilled meats or rich curries.

The sweet, sour, and spicy elements balance each other, creating a refreshing contrast that elevates the whole meal.

Thai Sweet Sticky Rice with Mango (Khao Niew Mamuang)

A quintessential Thai dessert, Khao Niew Mamuang is the perfect way to end a summer meal.

The creamy coconut sticky rice paired with sweet, ripe mango makes for a delightful treat. It’s a simple yet indulgent dessert that’s adored by many.

Ingredients:

• 1 cup sticky rice (glutinous rice)
• 1 ½ cups coconut milk
• ½ cup sugar
• ¼ tsp salt
• 2 ripe mangoes, peeled and sliced
• Sesame seeds for garnish (optional)

Instructions:

1. Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 1 hour or overnight.
2. Steam the soaked rice for about 30-40 minutes, or until fully cooked and tender.
3. While the rice is cooking, combine coconut milk, sugar, and salt in a saucepan. Heat gently, stirring until the sugar dissolves, but do not bring to a boil.
4. Once the rice is cooked, transfer it to a large mixing bowl and pour the sweetened coconut milk over it. Stir gently to combine and let the rice absorb the coconut milk for about 15 minutes.
5. To serve, scoop the sticky rice onto plates and arrange the mango slices on top. Garnish with sesame seeds or mung beans if desired.

This iconic Thai dessert is the perfect way to enjoy the sweetness of mango season.

The sticky rice’s rich coconut flavor paired with the fresh, juicy mango creates a balance of textures and flavors that is both comforting and satisfying.

Thai Coconut-Lime Grilled Fish

Grilled fish is a popular dish in Thailand, and this coconut-lime version offers a deliciously fragrant twist.

The coconut milk and lime marinade adds richness and tang, while grilling brings out the natural sweetness of the fish. This dish is perfect for a light, satisfying summer dinner, especially when served with rice or a salad.

Ingredients:

• 4 fish fillets (snapper, tilapia, or any white fish)
• ½ cup coconut milk
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp chopped cilantro
• Lime wedges, for serving

Instructions:

1. In a bowl, combine coconut milk, lime juice, garlic, fish sauce, and brown sugar. Whisk until the sugar is dissolved.
2. Place the fish fillets in a shallow dish and pour the marinade over them. Let it marinate for at least 30 minutes.
3. Preheat the grill or grill pan over medium-high heat.
4. Grill the fish fillets for 3-4 minutes per side, or until the fish is cooked through and slightly charred.
5. Garnish with chopped cilantro and serve with lime wedges.

The combination of coconut milk and lime brings a refreshing tropical flavor to the grilled fish, making this a perfect summer dish.

It’s light, flavorful, and incredibly easy to prepare — ideal for those hot evenings when you don’t want to spend too much time in the kitchen.

Thai Green Papaya Salad (Som Tum)

Som Tum is a Thai green papaya salad known for its vibrant flavors.

Made with shredded green papaya, cherry tomatoes, green beans, and a spicy, tangy dressing, this salad is the perfect balance of crunchy, spicy, and sour. It’s a great dish to pair with grilled meats or serve as a refreshing side on a hot day.

Ingredients:

• 1 small green papaya, peeled and shredded
• 1 cup cherry tomatoes, halved
• ½ cup green beans, cut into 2-inch pieces
• 2 cloves garlic
• 2-3 bird’s eye chilies (adjust for spiciness)
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp palm sugar
• ¼ cup peanuts, chopped
• 1 tbsp dried shrimp (optional)

Instructions:

1. In a mortar and pestle (or a bowl), pound garlic, chilies, and palm sugar together to make a paste.
2. Add the fish sauce, lime juice, and a little water to the paste and mix well.
3. In a large mixing bowl, combine shredded papaya, cherry tomatoes, and green beans. Pour the dressing over the vegetables and toss to combine.
4. Top with chopped peanuts and dried shrimp (if using) and serve immediately.

This salad is an explosion of flavors: the tangy lime and fish sauce, the heat from the chilies, and the crunch of papaya and peanuts make it an irresistible summer dish.

It’s the perfect way to start any Thai-inspired meal or to enjoy on its own as a light lunch.

Thai Iced Tea Popsicles

A fun and cool twist on the traditional Thai iced tea, these popsicles bring all the flavors of the beloved beverage into a frozen treat.

Sweet, creamy, and refreshing, these popsicles are a perfect summer dessert to cool off on a hot day. Plus, they’re simple to make and can be enjoyed by the whole family.

Ingredients:

• 2 cups water
• 4 tbsp Thai tea leaves
• 2 tbsp sugar (or more, to taste)
• 1 cup coconut milk (or evaporated milk)
• ½ tsp vanilla extract

Instructions:

1. Bring water to a boil in a saucepan. Once boiling, add the tea leaves and let steep for about 5 minutes.
2. Strain the tea leaves, then stir in sugar while the tea is still warm. Let it cool to room temperature.
3. Once the tea has cooled, mix in coconut milk and vanilla extract.
4. Pour the mixture into popsicle molds, leaving a little space at the top.
5. Insert sticks and freeze for at least 4-6 hours or overnight.
6. To release the popsicles, run warm water over the outside of the molds for a few seconds.

These Thai iced tea popsicles are a delightful way to enjoy the creamy, sweet, and spiced flavor of Thai iced tea in a frozen form.

They’re perfect for a hot day when you need something refreshing and indulgent!

Thai Spicy Beef Salad (Yum Neua)

This spicy Thai beef salad is the perfect combination of juicy grilled beef, crispy vegetables, and a tangy dressing that packs a punch.

It’s light yet satisfying, making it an ideal dish for a hot summer day when you crave something both refreshing and flavorful.

Ingredients:

• 1 lb flank steak or sirloin, grilled and thinly sliced
• 1 cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 1 cup fresh cilantro leaves
• 1-2 Thai bird’s eye chilies, minced (adjust for spice)
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 tbsp chopped mint leaves
• 2 tbsp roasted peanuts, chopped

Instructions:

1. Grill the steak to your desired level of doneness, then let it rest for a few minutes before slicing it thinly against the grain.
2. In a large bowl, combine the cucumber, tomatoes, onion, and cilantro.
3. In a small bowl, whisk together fish sauce, lime juice, sugar, and minced chilies to make the dressing.
4. Toss the sliced beef with the salad ingredients, then drizzle with the dressing and toss everything to coat evenly.
5. Top with chopped mint and roasted peanuts for added crunch and flavor.

This Thai spicy beef salad has all the elements you want: spicy, sour, savory, and sweet.

The grilled beef adds depth, while the fresh veggies and herbs provide a crisp and refreshing contrast. It’s a perfect dish to enjoy on a warm summer evening.

Thai Coconut Soup (Tom Kha Gai)

Tom Kha Gai is a comforting Thai coconut soup that’s fragrant, creamy, and infused with bold flavors like lemongrass, lime, and galangal.

It’s light yet rich at the same time, making it the perfect dish for a light lunch or appetizer during the summer months.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 1 can (14 oz) coconut milk
• 3 cups chicken broth
• 3-4 kaffir lime leaves, torn into pieces
• 2 stalks lemongrass, smashed
• 3-4 slices galangal or ginger
• 2-3 Thai bird’s eye chilies, smashed (optional)
• 1 cup mushrooms, sliced
• 2 tbsp fish sauce
• 1 tbsp sugar
• 2 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. In a pot, combine coconut milk and chicken broth and bring to a simmer over medium heat.
2. Add kaffir lime leaves, lemongrass, galangal, and chilies, and simmer for 5-10 minutes to infuse the flavors.
3. Add the chicken and mushrooms to the pot and cook for 5-7 minutes until the chicken is fully cooked.
4. Stir in the fish sauce, sugar, and lime juice, then taste and adjust seasoning as needed.
5. Remove from heat and garnish with fresh cilantro before serving.

Tom Kha Gai is soothing, aromatic, and absolutely delicious. It’s perfect for when you want something light and flavorful, but still rich enough to be satisfying.

The coconut milk makes the soup creamy, while the lime and chilies add the right balance of freshness and heat.

Thai Pineapple Fried Rice (Khao Pad Sapparot)

This vibrant and colorful dish features fluffy fried rice with chunks of sweet pineapple, savory shrimp or chicken, and a perfect balance of Thai seasonings.

It’s a one-dish meal that’s perfect for using up leftover rice, and it’s a fantastic way to enjoy the tropical flavors of summer.

Ingredients:

• 3 cups cooked jasmine rice (preferably day-old)
• 1 cup pineapple, diced
• 1 cup cooked shrimp or chicken, diced
• ½ cup peas and carrots (frozen or fresh)
• 2 eggs, lightly scrambled
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp curry powder
• 1 tbsp oyster sauce
• 2 cloves garlic, minced
• 1-2 green onions, chopped
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat a large wok or skillet over medium-high heat. Add a little oil and scramble the eggs until cooked, then set them aside.
2. In the same wok, add garlic and sauté for 1-2 minutes until fragrant.
3. Add shrimp or chicken, peas, and carrots, and cook for 3-4 minutes until the vegetables are tender.
4. Stir in the cooked rice, breaking up any clumps. Add soy sauce, fish sauce, curry powder, and oyster sauce, mixing everything thoroughly.
5. Add pineapple and scrambled eggs to the wok and stir to combine. Cook for another 2-3 minutes until everything is heated through.
6. Garnish with chopped green onions and fresh cilantro, and serve with lime wedges.

Thai pineapple fried rice is a delightful combination of savory, sweet, and sour flavors, with a satisfying mix of textures.

The pineapple adds a juicy sweetness, while the curry powder brings a subtle depth of flavor. It’s a perfect dish for a light dinner or as a side to complement grilled meats.

Thai Shrimp and Mango Salad (Yum Goong Mamuang)

This vibrant Thai shrimp and mango salad combines the sweetness of ripe mango with tender shrimp and fresh herbs, all tossed in a tangy and spicy dressing.

The balance of flavors—sweet, salty, sour, and spicy—makes this a perfect light meal or refreshing appetizer for a hot summer day.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe mangoes, peeled and julienned
• ½ red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• ½ cup fresh cilantro, chopped
• ½ cup fresh mint leaves
• 1-2 Thai bird’s eye chilies, chopped (adjust for spice)
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 tbsp roasted peanuts, crushed (optional)

Instructions:

1. Boil the shrimp in water with a pinch of salt for about 2-3 minutes until pink and cooked through. Drain and set aside to cool.
2. In a large mixing bowl, combine mango, onion, cherry tomatoes, and fresh herbs.
3. In a small bowl, whisk together fish sauce, lime juice, sugar, and chilies to make the dressing.
4. Add the cooled shrimp to the salad and drizzle with the dressing. Toss gently to combine.
5. Garnish with crushed peanuts for added crunch and serve immediately.

This salad is refreshing and full of contrast—tangy lime, sweet mango, savory shrimp, and a hint of spice.

It’s the perfect summer dish that’s light yet full of bold flavors, ideal as a main or side dish.

Thai Eggplant Stir-Fry (Pad Makhua Yao)

A flavorful and simple stir-fry that features tender eggplant, garlic, and a savory sauce, this Thai eggplant stir-fry is perfect for a quick, satisfying summer meal.

The dish can be made vegetarian or with added meat like ground pork or chicken, and it’s loaded with Thai herbs and spices that create a savory depth of flavor.

Ingredients:

• 2 medium eggplants, sliced into rounds or half-moons
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 2 Thai bird’s eye chilies, chopped (optional)
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tsp rice vinegar
• ½ cup Thai basil leaves
• 1 small red bell pepper, sliced (optional)
• Cooked jasmine rice, for serving

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat. Add garlic and chilies (if using) and sauté until fragrant, about 1 minute.
2. Add the eggplant and stir-fry for 5-7 minutes, until the eggplant becomes tender and slightly browned.
3. Stir in soy sauce, fish sauce, sugar, and rice vinegar. Cook for another 2-3 minutes to let the flavors meld together.
4. Add the red bell pepper and basil leaves, stirring to combine. Cook for another minute until the basil wilts.
5. Serve the stir-fry with steamed jasmine rice.

This Thai eggplant stir-fry is a perfect blend of savory, slightly sweet, and aromatic flavors.

It’s quick and easy to prepare, making it an ideal meal for summer nights when you want something satisfying without too much effort.

Thai Coconut-Pineapple Sorbet

This tropical sorbet combines the creamy richness of coconut milk with the refreshing sweetness of pineapple, making it an ideal dessert to cool off on a hot day.

It’s dairy-free, naturally sweetened, and packed with vibrant flavors, offering a light yet indulgent treat after a summer meal.

Ingredients:

• 2 cups fresh pineapple, diced
• 1 cup coconut milk
• 2 tbsp honey or maple syrup (adjust to taste)
• 1 tsp lime juice
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the pineapple, coconut milk, honey, lime juice, and salt.
2. Blend until smooth and creamy. Taste and adjust sweetness with more honey or syrup if needed.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
4. If you don’t have an ice cream maker, pour the mixture into a shallow pan and freeze. Stir every 30 minutes until the mixture becomes frozen and slushy (about 3-4 hours).
5. Serve immediately for a soft texture or store in the freezer for later.

This Thai coconut-pineapple sorbet is light, refreshing, and perfect for a summer dessert.

The coconut milk gives it a smooth, creamy texture, while the pineapple adds just the right amount of sweetness and acidity to balance the flavors.

Thai Grilled Chicken Skewers (Gai Yang)

Grilled chicken skewers, known as Gai Yang, are a popular Thai street food. Marinated in a fragrant mixture of herbs and spices, these skewers are grilled to perfection and served with a tangy dipping sauce.

The combination of smoky charred chicken and fresh herbs makes this dish perfect for a summer barbecue or dinner.

Ingredients:

• 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 2 tbsp chopped cilantro stems
• 1 tbsp lime juice
• 1 tsp ground coriander
• 1 tsp turmeric powder
• ½ tsp white pepper
• Bamboo skewers (soaked in water for 30 minutes)
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a bowl, combine soy sauce, fish sauce, brown sugar, garlic, cilantro stems, lime juice, coriander, turmeric, and white pepper.
2. Add the chicken pieces to the marinade and toss to coat evenly. Let the chicken marinate for at least 30 minutes or up to 2 hours for maximum flavor.
3. Thread the marinated chicken pieces onto the soaked bamboo skewers.
4. Preheat the grill or grill pan over medium-high heat. Grill the skewers for 4-5 minutes per side, or until the chicken is fully cooked and has a nice char.
5. Garnish with fresh cilantro and lime wedges, and serve with a spicy dipping sauce if desired.

These Gai Yang grilled chicken skewers are perfect for summer nights, providing smoky, aromatic, and tender chicken that’s sure to be a hit at any outdoor gathering.

Thai Mango Sticky Rice Spring Rolls

A fresh, fun twist on the classic Mango Sticky Rice, these spring rolls are filled with the creamy sweetness of coconut sticky rice and fresh mango.

They’re a light and portable dessert that’s perfect for a summer snack or a unique way to end a meal. These rolls are a healthier alternative to fried spring rolls and are super refreshing.

Ingredients:

• 1 cup sticky rice (soaked for at least 1 hour)
• 1 ½ cups coconut milk
• 2 tbsp sugar
• 1 ripe mango, peeled and julienned
• 8-10 spring roll wrappers (the thin, translucent type)
• Toasted sesame seeds for garnish (optional)

Instructions:

1. Cook the sticky rice in a rice cooker or steamer until fully cooked. While the rice is still hot, transfer it to a bowl and stir in the coconut milk and sugar. Let it sit for 10-15 minutes to absorb the coconut milk.
2. Fill a shallow dish with warm water. Dip one spring roll wrapper into the water for a few seconds until it softens.
3. Lay the softened wrapper on a clean, flat surface. Spoon a small amount of the coconut sticky rice onto the center of the wrapper and top with a few strips of mango.
4. Carefully roll up the wrapper, folding in the sides as you go, to create a tight roll.
5. Repeat with the remaining ingredients. Garnish the rolls with toasted sesame seeds for added flavor and crunch.
6. Serve immediately or chill for a cooler treat.

These Mango Sticky Rice Spring Rolls bring a fun, fresh twist to the beloved Thai dessert.

The soft, chewy sticky rice combined with the sweet mango makes each bite deliciously satisfying, all wrapped in a light and delicate spring roll.

Thai Lemongrass and Coconut Chicken Soup (Tom Kha Gai)

Tom Kha Gai is a popular Thai soup known for its rich, creamy coconut broth and fragrant lemongrass, galangal, and kaffir lime leaves.

This version uses chicken as the base protein, along with mushrooms and a tangy coconut milk broth. It’s a comforting, aromatic soup that’s perfect for a summer evening when you want something light yet satisfying.

Ingredients:

• 1 lb chicken breast or thighs, thinly sliced
• 1 can (14 oz) coconut milk
• 3 cups chicken broth
• 2 stalks lemongrass, smashed
• 3-4 kaffir lime leaves, torn
• 3-4 slices galangal or ginger
• 1 cup mushrooms, sliced
• 2-3 Thai bird’s eye chilies, smashed (optional)
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• Fresh cilantro for garnish

Instructions:

1. In a large pot, combine coconut milk and chicken broth, then bring to a simmer over medium heat.
2. Add lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies. Let the mixture simmer for about 10-15 minutes to infuse the flavors.
3. Add the chicken and mushrooms to the pot, cooking for another 5-7 minutes until the chicken is cooked through.
4. Stir in the fish sauce, lime juice, and sugar. Adjust the seasoning by adding more fish sauce or lime juice if desired.
5. Remove from heat and discard the lemongrass and galangal slices. Garnish the soup with fresh cilantro before serving.

This Tom Kha Gai is a creamy, aromatic soup with a perfect balance of tangy, savory, and spicy flavors. It’s ideal for a light dinner or as a starter for a Thai-inspired meal.

The coconut milk and herbs create a soothing and refreshing broth, perfect for any summer evening.

Thai Basil Chicken (Pad Krapow Gai)

Pad Krapow Gai is a beloved Thai stir-fry dish that’s quick, flavorful, and packed with aromatic basil.

The stir-fried chicken is coated in a savory sauce, with the intense fragrance of Thai basil infusing each bite. It’s often served with a fried egg on top and is perfect for a quick dinner.

Ingredients:

• 1 lb ground chicken (or sliced chicken breast)
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 2-3 Thai bird’s eye chilies, chopped (adjust to spice preference)
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 cup Thai basil leaves
• Cooked jasmine rice, for serving
• 1-2 fried eggs (optional, for garnish)

Instructions:

1. Heat the oil in a wok or large skillet over medium-high heat. Add garlic and chilies, stir-frying for 1-2 minutes until fragrant.
2. Add the ground chicken and cook, breaking it apart, until fully cooked (about 5 minutes).
3. Stir in the soy sauce, fish sauce, oyster sauce, and sugar, mixing well to coat the chicken evenly.
4. Toss in the Thai basil leaves, letting them wilt in the heat. Stir until the basil is fragrant and well distributed.
5. Serve the stir-fry over jasmine rice, and top with a fried egg, if desired.

Pad Krapow Gai is a perfect weeknight dinner that’s full of flavor and heat, with the aromatic Thai basil and savory sauces bringing it all together.

The fried egg adds richness and texture, making it a complete and satisfying meal.

Thai Watermelon Salad

This refreshing Thai watermelon salad is perfect for hot summer days. Combining sweet, juicy watermelon with spicy Thai flavors, it’s a cooling dish that’s both satisfying and light.

The combination of mint, lime, and chili makes this salad a bold, delightful side or snack.

Ingredients:

• 4 cups watermelon, cubed
• 1 cucumber, julienned
• 1 red chili, thinly sliced (adjust for spice)
• ½ cup fresh mint leaves
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp honey
• ¼ cup chopped peanuts (optional)
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine watermelon, cucumber, red chili, and fresh mint.
2. In a small bowl, whisk together fish sauce, lime juice, and honey until well combined.
3. Pour the dressing over the watermelon mixture and toss gently to combine.
4. Garnish with chopped peanuts and fresh cilantro before serving.

This Thai Watermelon Salad is the ultimate refreshing dish for summer, combining sweet watermelon with the zing of lime and a kick of heat from the chili.

It’s light, healthy, and packed with vibrant flavors that perfectly balance the sweetness of the fruit.

Thai Pineapple and Shrimp Curry (Gaeng Khua Sapparot)

A tropical Thai curry with the perfect balance of savory and sweet, this Pineapple and Shrimp Curry is packed with tender shrimp, juicy pineapple, and a rich coconut milk base.

It’s a fragrant and flavorful dish that can be enjoyed with steamed rice or noodles.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup pineapple chunks (fresh or canned)
• 1 can (14 oz) coconut milk
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp sugar
• 2 tbsp lime juice
• 1 small onion, sliced
• 1 bell pepper, sliced
• 1 tbsp vegetable oil
• Fresh cilantro for garnish

Instructions:

1. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes.
2. Stir in the red curry paste and cook for another 1-2 minutes until fragrant.
3. Add the coconut milk, fish sauce, and sugar to the skillet, stirring to combine. Let the mixture simmer for 5-7 minutes.
4. Add the shrimp and pineapple chunks, cooking for another 3-4 minutes until the shrimp is cooked through.
5. Stir in the lime juice and adjust seasoning if needed.
6. Garnish with fresh cilantro and serve hot with steamed rice.

This Pineapple and Shrimp Curry is a vibrant, tropical dish that perfectly balances the sweetness of pineapple with the richness of coconut milk and the heat from the curry paste.

It’s a delicious, fragrant curry that’s great for any summer meal.