25+ Irresistible Thai Soup Recipes to Savor the Flavors of Thailand

Thai cuisine is known for its bold, vibrant flavors that tantalize the taste buds with the perfect balance of spicy, sour, salty, and sweet.

When it comes to soups, Thailand’s culinary offerings are no exception.

Whether you’re craving the aromatic, coconut-rich comforts of Tom Kha Gai, the spicy heat of Tom Yum Goong, or the hearty flavors of a Massaman Curry Soup, Thai soups are perfect for any occasion.

They’re not only delicious but often easy to prepare, making them ideal for a quick weeknight dinner or a festive gathering.

In this article, we’ve rounded up 25+ Thai soup recipes that showcase the diversity and complexity of Thai flavors, from classic staples to inventive twists on traditional dishes.

Get ready to explore a whole new world of soups that bring the flavors of Thailand to your kitchen!

25+ Irresistible Thai Soup Recipes to Savor the Flavors of Thailand

Thai soups offer an endless variety of flavors, textures, and aromas that will delight anyone looking to explore the rich culinary landscape of Thailand.

Whether you’re a fan of seafood, chicken, or vegetables, there’s a Thai soup recipe here for every palate.

From the zesty, spicy notes of Tom Yum to the creamy, soothing Tom Kha, each soup provides a unique taste experience that’s sure to impress your family and friends.

The beauty of Thai soups lies in their ability to balance complex flavors, making them as satisfying as they are delicious.

So, gather your ingredients and start cooking—these 25+ Thai soup recipes are just waiting to bring the authentic taste of Thailand to your table!

Tom Yum Goong (Thai Spicy Shrimp Soup)

Tom Yum Goong is a vibrant and aromatic Thai soup known for its bold flavors. The perfect balance of spicy, sour, and savory, this soup features fresh shrimp, fragrant herbs like lemongrass and kaffir lime leaves, and a tangy kick from lime juice and fish sauce. Whether you’re enjoying it as a light meal or as a flavorful appetizer, Tom Yum Goong is sure to awaken your taste buds.

Ingredients:

• 6-8 large shrimp, peeled and deveined
• 4 cups chicken or vegetable broth
• 2 stalks lemongrass, cut into 3-inch pieces and smashed
• 3 kaffir lime leaves, torn
• 3-4 Thai bird’s eye chilies, smashed
• 1 small onion, sliced
• 2-3 slices galangal (or ginger if unavailable)
• 1 cup mushrooms, sliced
• 2-3 tablespoons fish sauce
• 1 tablespoon lime juice (or more to taste)
• 1-2 teaspoons sugar
• Fresh cilantro leaves for garnish

Instructions:

1. In a large pot, bring the chicken or vegetable broth to a boil over medium heat.
2. Add the lemongrass, kaffir lime leaves, bird’s eye chilies, onion, and galangal. Let it simmer for 10-15 minutes to infuse the flavors.
3. Add the mushrooms and continue simmering for another 5 minutes.
4. Stir in the fish sauce, lime juice, and sugar. Taste and adjust the seasoning, adding more fish sauce or lime juice as needed.
5. Add the shrimp to the pot and cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked.
6. Remove from heat and discard the lemongrass and lime leaves.
7. Serve hot, garnished with fresh cilantro leaves.

Tom Yum Goong is a delightful combination of bold and aromatic flavors. The tangy lime and spicy chilies are perfectly complemented by the sweetness of the shrimp. Its simplicity allows the fresh ingredients to shine, making it a timeless Thai dish that’s loved by many around the world.

Tom Kha Gai (Thai Coconut Chicken Soup)

Tom Kha Gai is a creamy, aromatic Thai soup that brings together the richness of coconut milk and the fragrance of galangal, lemongrass, and kaffir lime leaves. This comforting soup is balanced with the heat of chili peppers, the savory taste of fish sauce, and the freshness of lime. Often enjoyed with a bowl of steamed rice, Tom Kha Gai is a soothing dish perfect for any occasion.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 4 cups coconut milk
• 2 cups chicken broth
• 2 stalks lemongrass, smashed and cut into 3-inch pieces
• 3 kaffir lime leaves, torn
• 3-4 slices galangal (or ginger)
• 3-4 Thai bird’s eye chilies, smashed
• 200g mushrooms, sliced
• 3 tablespoons fish sauce
• 2 tablespoons lime juice (or more to taste)
• 1-2 teaspoons sugar
• Fresh cilantro leaves for garnish

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, kaffir lime leaves, galangal, and chilies. Let it simmer for 10-15 minutes to infuse the flavors.
3. Add the sliced chicken and cook for 5-7 minutes, or until the chicken is fully cooked.
4. Stir in the mushrooms, fish sauce, lime juice, and sugar. Taste the soup and adjust the seasoning as needed.
5. Continue to simmer for another 5 minutes to allow the flavors to meld together.
6. Remove the soup from heat and discard the lemongrass, galangal, and lime leaves.
7. Serve the soup hot, garnished with fresh cilantro.

Tom Kha Gai provides a rich and comforting experience. The smooth coconut milk creates a creamy base while the galangal and lemongrass lend a unique fragrance that sets it apart from other soups. Its balance of heat, sweetness, and tanginess makes it a popular choice for those seeking both comfort and excitement in their meal.

Thai Pumpkin Soup

Thai Pumpkin Soup is a velvety smooth and flavorful dish that combines the sweetness of pumpkin with the complex flavors of coconut milk, ginger, and lemongrass. This soup is perfect for cooler weather and is a wonderful fusion of Thai ingredients with the natural sweetness of pumpkin. It’s a comforting dish that can be enjoyed as a main or starter.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, smashed and cut into 3-inch pieces
• 1 small onion, chopped
• 1-2 Thai bird’s eye chilies, smashed (optional)
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat a little oil and sauté the onion and ginger until fragrant, about 2-3 minutes.
2. Add the cubed pumpkin and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the pumpkin is tender.
3. Add the coconut milk, lemongrass, and bird’s eye chilies (if using). Simmer for an additional 5 minutes to allow the flavors to meld.
4. Remove the soup from heat and discard the lemongrass. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
5. Stir in the fish sauce, lime juice, and sugar. Taste and adjust the seasoning as needed.
6. Serve the soup hot, garnished with fresh cilantro.

This Thai Pumpkin Soup offers a comforting and creamy texture that blends beautifully with the aromatic notes of lemongrass and ginger. It’s a perfect soup for autumn, but its bright and complex flavors can be enjoyed year-round. Whether served as a starter or a main dish, it’s sure to warm both the body and soul.

Gaeng Keow Wan Gai (Thai Green Curry Chicken Soup)

Gaeng Keow Wan Gai, also known as Thai Green Curry Chicken Soup, is a rich and fragrant soup that combines the spicy heat of green curry paste with the creamy richness of coconut milk. The tender chicken and vegetables absorb the bold flavors of basil, kaffir lime, and galangal, creating a comforting and aromatic dish. With its beautiful balance of heat, sweetness, and savory depth, this soup is a quintessential Thai dish that pairs wonderfully with steamed jasmine rice.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 4 cups coconut milk
• 2 cups chicken broth
• 2 tablespoons green curry paste
• 1 stalk lemongrass, smashed and cut into 3-inch pieces
• 3 kaffir lime leaves, torn
• 1 tablespoon galangal (or ginger), sliced
• 1 small eggplant, diced
• 1 cup bamboo shoots, sliced
• 1 red bell pepper, sliced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1-2 tablespoons lime juice (to taste)
• Fresh Thai basil for garnish

Instructions:

1. In a large pot, bring the coconut milk and chicken broth to a simmer over medium heat.
2. Add the green curry paste, lemongrass, kaffir lime leaves, and galangal. Stir well to dissolve the curry paste into the liquid.
3. Add the chicken slices and cook for 5-7 minutes, or until the chicken is nearly cooked through.
4. Stir in the eggplant, bamboo shoots, and red bell pepper. Continue to simmer for another 5 minutes until the vegetables are tender.
5. Add the fish sauce, sugar, and lime juice. Taste and adjust the seasoning, adding more fish sauce or lime juice if needed.
6. Remove the soup from heat and discard the lemongrass and kaffir lime leaves.
7. Serve hot, garnished with fresh Thai basil leaves.

Gaeng Keow Wan Gai is a beautiful fusion of vibrant green curry flavors and a rich coconut milk base. The spicy heat from the curry paste is tempered by the creaminess of the coconut milk, creating a soup that is both aromatic and satisfying. The addition of basil and lime juice elevates the dish, making it a comforting, flavorful meal.

Kaeng Phet (Thai Red Curry Soup)

Kaeng Phet is a classic Thai red curry soup known for its intense flavors and spicy kick. The red curry paste, made from dried red chilies, garlic, and other aromatic ingredients, infuses the broth with deep, smoky, and savory flavors. Paired with tender pieces of chicken and a variety of vegetables, this soup is both hearty and comforting, making it a perfect choice for a warming, flavorful meal.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 4 cups chicken broth
• 2 tablespoons red curry paste
• 1 cup coconut milk
• 1 stalk lemongrass, smashed and cut into 3-inch pieces
• 1 small onion, chopped
• 1 cup carrots, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons lime juice
• Fresh cilantro and basil leaves for garnish

Instructions:

1. In a large pot, combine the chicken broth and coconut milk. Bring it to a simmer over medium heat.
2. Stir in the red curry paste and lemongrass, ensuring the paste is well dissolved into the liquid.
3. Add the chicken slices and cook for 5-7 minutes, or until the chicken is fully cooked.
4. Add the carrots, bell pepper, and zucchini. Continue simmering for another 5-7 minutes, until the vegetables are tender.
5. Stir in the fish sauce, sugar, and lime juice, adjusting the seasoning to your taste.
6. Remove the soup from heat and discard the lemongrass.
7. Serve hot, garnished with fresh cilantro and basil.

Kaeng Phet is a bold and spicy soup that brings together the earthy heat of red curry paste with the creamy richness of coconut milk. The vegetables add a delightful crunch, and the lime juice provides a refreshing counterbalance to the heat. This dish is perfect for anyone craving a hearty and spicy meal with a full-bodied flavor profile.

Sour Tamarind Soup (Gaeng Som)

Gaeng Som, or Sour Tamarind Soup, is a popular Thai dish known for its bold sour flavor. The tamarind paste gives the soup its characteristic tang, while the combination of fish sauce and sugar provides a savory balance. This soup is typically made with fish or shrimp, offering a lighter alternative to heavier curries. It’s a wonderfully refreshing and tangy dish that is perfect for those who enjoy a sharp contrast of flavors.

Ingredients:

• 500g fish fillets (tilapia or snapper) or shrimp, cleaned and cut into pieces
• 4 cups water or chicken broth
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1-2 Thai bird’s eye chilies, smashed
• 1 small onion, sliced
• 1 cup baby carrots, sliced
• 1 cup long beans, cut into 2-inch pieces
• 1 small tomato, chopped
• 2 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 heat.
2. Stir in the tamarind paste, fish sauce, and sugar, ensuring the tamarind is fully dissolved.
3. Add the chilies, onion, carrots, long beans, and tomatoes. Simmer for about 5-7 minutes, until the vegetables are tender.
4. Add the fish fillets or shrimp and cook for 3-5 minutes, or until they are fully cooked.
5. Stir in the lime juice, adjusting the sourness by adding more lime or tamarind paste if necessary.
6. Remove from heat and serve hot, garnished with fresh cilantro leaves.

Gaeng Som is a uniquely sour soup that offers a refreshing contrast to the richer coconut-based Thai soups. The tangy tamarind, combined with the crisp vegetables and light proteins, creates a soup that is flavorful yet light. It’s an ideal dish for a warm day or when you’re craving a soup that’s both refreshing and satisfying.

Gaeng Massaman (Thai Massaman Curry Soup)

Gaeng Massaman is a comforting Thai curry soup that blends rich, creamy coconut milk with a fragrant mix of spices, making it an aromatic and hearty dish. Originally influenced by Persian and Indian cooking, this soup combines tender meat, usually chicken or beef, with potatoes, peanuts, and a deep, flavorful curry paste. It’s a perfect choice for those who enjoy the warmth of a slightly sweet, mildly spicy soup with a variety of textures.

Ingredients:

• 500g chicken or beef, cut into bite-sized pieces
• 4 cups coconut milk
• 1 cup chicken or beef broth
• 2 tablespoons Massaman curry paste
• 2 medium potatoes, peeled and cubed
• 1 medium onion, chopped
• 1/4 cup roasted peanuts
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 tablespoon tamarind paste
• 1-2 tablespoons lime juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, combine the coconut milk and chicken or beef broth, bringing it to a simmer over medium heat.
2. Stir in the Massaman curry paste, mixing until it’s well incorporated into the liquid.
3. Add the chicken or beef pieces and cook for 5-7 minutes, until they start to brown slightly.
4. Add the potatoes, onion, peanuts, fish sauce, sugar, and tamarind paste. Simmer for 15-20 minutes, or until the potatoes are tender and the meat is cooked through.
5. Stir in the lime juice, adjusting the flavor to your preference.
6. Remove from heat and serve the soup hot, garnished with fresh cilantro.

Gaeng Massaman is a rich and fragrant curry soup that’s perfect for cooler weather or a comforting meal. The smooth, coconut milk-based broth, combined with the warmth of the Massaman spices and the crunch of peanuts, offers a unique balance of savory, sweet, and spicy flavors. It’s a dish that captures the essence of Thai comfort food while incorporating influences from beyond Thailand.

Tom Yum Pak (Thai Vegetarian Spicy Soup)

Tom Yum Pak is a vegetarian version of the classic Tom Yum soup. This version retains all the bold and vibrant flavors of the traditional dish but is made with a medley of fresh vegetables instead of shrimp or meat. The combination of lemongrass, kaffir lime leaves, and galangal creates an aromatic broth, while the fresh vegetables bring a satisfying crunch and sweetness to the dish. This light yet flavorful soup is perfect for vegetarians and those looking for a healthy, zesty option.

Ingredients:

• 4 cups vegetable broth
• 2 stalks lemongrass, smashed and cut into 3-inch pieces
• 3 kaffir lime leaves, torn
• 3-4 slices galangal (or ginger)
• 1 medium carrot, sliced
• 1 cup mushrooms, sliced
• 1 small zucchini, sliced
• 1 cup baby corn, sliced
• 2-3 Thai bird’s eye chilies, smashed
• 2 tablespoons soy sauce or tamari (for a gluten-free version)
• 1 tablespoon lime juice (or more to taste)
• Fresh cilantro for garnish

Instructions:

1. In a large pot, bring the vegetable broth to a simmer over medium heat.
2. Add the lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies. Let it simmer for 10-15 minutes to infuse the flavors.
3. Add the carrot, mushrooms, zucchini, and baby corn. Continue to simmer for another 5-7 minutes, or until the vegetables are tender.
4. Stir in the soy sauce and lime juice, adjusting the seasoning to your taste.
5. Remove from heat and discard the lemongrass and lime leaves.
6. Serve hot, garnished with fresh cilantro.

Tom Yum Pak is a refreshing, zesty soup full of the classic Thai flavors you love, with the added benefit of being entirely plant-based. The combination of aromatic herbs and the crunch of fresh vegetables makes this dish both satisfying and light, perfect as a starter or a healthy meal option.

Thai Pineapple Curry Soup (Gaeng Pa)

Gaeng Pa, or Thai Jungle Curry, is a fragrant and spicy soup that combines the sweetness of pineapple with the heat of fresh chilies. This unique Thai soup offers a delightful contrast between the spicy and sweet, with a fresh broth base enriched with vegetables, herbs, and tender meat. The pineapple adds a tropical flair, making this soup a great option for those looking for a flavorful, tangy dish with a bit of heat.

Ingredients:

• 500g chicken, pork, or beef, sliced
• 4 cups chicken or vegetable broth
• 1/2 cup fresh pineapple, chopped into small cubes
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 small onion, chopped
• 1 bell pepper, sliced
• 1 small eggplant, diced
• 1-2 Thai bird’s eye chilies, smashed
• Fresh basil and cilantro for garnish

Instructions:

1. In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
2. Stir in the red curry paste, allowing it to dissolve and infuse the broth.
3. Add the chicken, pork, or beef slices and cook for 5-7 minutes, or until the meat is browned.
4. Add the pineapple, onion, bell pepper, and eggplant. Continue simmering for another 5-7 minutes until the vegetables are tender.
5. Stir in the fish sauce, sugar, and bird’s eye chilies. Taste and adjust the seasoning as needed.
6. Remove from heat and serve hot, garnished with fresh basil and cilantro.

Gaeng Pa is a dynamic and aromatic soup that pairs the heat of Thai red curry with the tropical sweetness of pineapple. The balance of flavors—spicy, sweet, savory, and tangy—creates a complex, delicious dish that is perfect for anyone looking for a fresh, vibrant Thai soup experience.

Gaeng Lueang (Thai Yellow Curry Soup)

Gaeng Lueang, or Thai Yellow Curry Soup, is a flavorful and aromatic soup that blends the rich, earthy flavors of turmeric and curry spices with the smoothness of coconut milk. The bright yellow color of the curry is a signature feature of this dish, which typically includes tender chicken, potatoes, and vegetables, all simmered to perfection in a rich, savory broth. It’s a mild yet deeply flavorful soup that is perfect for those who enjoy a fragrant curry without the intense heat of spicier versions.

Ingredients:

• 500g chicken breast or thighs, cut into pieces
• 4 cups coconut milk
• 2 cups chicken broth
• 2 tablespoons yellow curry paste
• 1 medium potato, peeled and cubed
• 1 medium onion, chopped
• 1 small bell pepper, sliced
• 1/2 cup frozen peas
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon lime juice
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a large pot, combine the coconut milk and chicken broth and bring it to a simmer over medium heat.
2. Stir in the yellow curry paste, allowing it to dissolve into the broth.
3. Add the chicken pieces and cook for 5-7 minutes, until they begin to turn golden brown.
4. Add the potato, onion, bell pepper, and peas. Continue simmering for 15-20 minutes, or until the potatoes are tender and the chicken is fully cooked.
5. Stir in the fish sauce, sugar, and lime juice. Taste and adjust the seasoning as needed.
6. Remove from heat and serve hot, garnished with fresh cilantro and lime wedges.

Gaeng Lueang is a wonderfully comforting soup with a deep, aromatic flavor profile. The turmeric and curry spices are gently warming, while the coconut milk adds a creamy richness. This dish offers a nice balance of savory, sweet, and tangy flavors, perfect for a hearty meal that’s not too overwhelming in spice.

Sour Tamarind and Fish Soup (Gaeng Som Pla)

Gaeng Som Pla, or Sour Tamarind Fish Soup, is a traditional Thai dish that is both refreshing and tangy. The sourness of tamarind combined with the lightness of fish creates a perfectly balanced soup that is aromatic and full of flavor. It’s a perfect dish for those who enjoy a sharp, clean, and slightly spicy soup, offering a great contrast to richer, coconut-based curries.

Ingredients:

• 500g white fish fillets (tilapia, snapper, or any firm white fish), cut into pieces
• 4 cups water or fish stock
• 2 tablespoons tamarind paste
• 1 tablespoon fish sauce
• 1-2 Thai bird’s eye chilies, smashed
• 1 medium onion, chopped
• 1 small tomato, chopped
• 1/2 cup green beans, cut into 2-inch pieces
• 1/2 cup baby corn, sliced
• 1 tablespoon sugar
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, bring the water or fish stock to a boil over medium heat.
2. Stir in the tamarind paste, fish sauce, and sugar until the tamarind paste is dissolved.
3. Add the bird’s eye chilies, onion, tomato, green beans, and baby corn. Simmer for 10-15 minutes until the vegetables are tender.
4. Add the fish pieces to the pot and cook for 5-7 minutes, or until the fish is fully cooked and tender.
5. Stir in the lime juice, adjusting the sourness by adding more tamarind or lime juice if necessary.
6. Remove from heat and serve hot, garnished with fresh cilantro.

Gaeng Som Pla is a wonderfully light and tangy soup that brings out the freshness of the fish, while the tamarind adds an irresistible sour note. The vegetables and herbs enhance the soup’s depth, and the balance of sweet, sour, and salty flavors makes it a refreshing choice for any meal.

Tom Kha Talay (Thai Seafood Coconut Soup)

Tom Kha Talay is a variation of the traditional Tom Kha Gai (chicken coconut soup), but this version uses a medley of seafood, such as shrimp, squid, and mussels. The creamy coconut milk base, combined with the sharpness of lemongrass, galangal, and kaffir lime leaves, infuses the soup with rich, aromatic flavors. This seafood version offers a lighter, oceanic twist to the classic, perfect for seafood lovers.

Ingredients:

• 500g mixed seafood (shrimp, squid, and mussels)
• 4 cups coconut milk
• 1 cup chicken broth
• 2 stalks lemongrass, smashed and cut into 3-inch pieces
• 3 kaffir lime leaves, torn
• 2-3 slices galangal (or ginger)
• 1 medium onion, sliced
• 1 small tomato, chopped
• 2-3 Thai bird’s eye chilies, smashed
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• Fresh cilantro and Thai basil 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 bird’s eye chilies. Let it simmer for 10-15 minutes to allow the flavors to meld together.
3. Add the mixed seafood, onion, and tomato. Simmer for another 5-7 minutes, or until the seafood is cooked through and tender.
4. Stir in the fish sauce, lime juice, and sugar. Taste and adjust the seasoning, adding more fish sauce or lime juice if needed.
5. Remove from heat and serve hot, garnished with fresh cilantro and Thai basil.

Tom Kha Talay is a delicious, aromatic seafood soup that combines the creaminess of coconut milk with the fresh, delicate flavors of shrimp, squid, and mussels. The bold and fragrant herbs provide a zesty backdrop to the seafood, creating a balanced and satisfying dish perfect for any seafood enthusiast.

Tom Kha Gai (Thai Coconut Chicken Soup)

Tom Kha Gai is a quintessential Thai soup that combines the richness of coconut milk with the fresh, vibrant flavors of lemongrass, kaffir lime, and galangal. This creamy, aromatic soup typically features tender chicken and mushrooms, making it a comforting yet slightly tangy dish. The balance of heat from the chilies and the subtle sourness from the lime juice gives it a unique flavor profile that’s perfect for anyone craving a light yet satisfying meal.

Ingredients:

• 500g boneless, skinless chicken breast, sliced
• 4 cups coconut milk
• 1 cup chicken broth
• 2 stalks lemongrass, smashed and cut into 3-inch pieces
• 3 kaffir lime leaves, torn
• 3-4 slices galangal (or ginger)
• 1 small onion, sliced
• 1 cup mushrooms, sliced
• 2-3 Thai bird’s eye chilies, smashed (optional)
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, combine the coconut milk and chicken broth, bringing it to a simmer over medium heat.
2. Add the lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies. Let the soup simmer for 10-15 minutes to allow the flavors to infuse.
3. Add the sliced chicken and cook for 5-7 minutes until the chicken is tender and fully cooked.
4. Stir in the mushrooms and cook for an additional 3-4 minutes.
5. Add the fish sauce and lime juice, tasting and adjusting the seasoning to your preference.
6. Remove from heat, discard the lemongrass and lime leaves, and serve hot, garnished with fresh cilantro.

Tom Kha Gai is a creamy and fragrant soup that offers a satisfying combination of flavors. The coconut milk’s richness pairs beautifully with the refreshing herbs, making this soup a comforting choice for any time of year. The slight heat from the chilies and the sourness from lime juice provide the perfect balance to the creamy base.

Gaeng Tai Pla (Thai Fish Curry Soup)

Gaeng Tai Pla is a bold, traditional Thai fish curry soup that is known for its distinct, slightly bitter flavor. This soup uses fermented fish paste, which gives the broth its characteristic depth and richness. Combined with fresh fish, vegetables, and herbs, it’s a truly unique Thai dish that offers a mix of salty, spicy, and sour flavors, making it a standout meal for adventurous eaters.

Ingredients:

• 500g fish fillets (preferably mackerel or tilapia), cut into chunks
• 4 cups water or fish stock
• 2 tablespoons fermented fish paste (Pla Ra)
• 1 tablespoon red curry paste
• 1 stalk lemongrass, smashed and cut into pieces
• 3 kaffir lime leaves, torn
• 1 small eggplant, chopped
• 1 cup long beans, cut into 2-inch pieces
• 2-3 Thai bird’s eye chilies, smashed
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1-2 tablespoons tamarind paste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, bring the water or fish stock to a boil over medium heat.
2. Stir in the fermented fish paste and red curry paste, ensuring that they dissolve into the broth.
3. Add the lemongrass, kaffir lime leaves, and chilies. Let it simmer for 10 minutes to infuse the flavors.
4. Add the fish pieces, eggplant, and long beans. Simmer for another 10-15 minutes, or until the vegetables are tender and the fish is fully cooked.
5. Stir in the fish sauce, sugar, and tamarind paste. Taste the soup and adjust the seasoning, adding more fish sauce or tamarind if desired.
6. Remove from heat and serve hot, garnished with fresh cilantro.

Gaeng Tai Pla is an incredibly flavorful and distinct Thai soup that provides a wonderful balance of salty, spicy, and sour elements. The fermented fish paste gives the soup its authentic, deep taste, while the vegetables add texture and freshness. It’s a bold choice for those who appreciate the complex, umami-rich flavors of traditional Thai cuisine.

Tom Yum Goong (Thai Spicy Shrimp Soup)

Tom Yum Goong is one of Thailand’s most beloved soups, known for its vibrant, aromatic broth and bold, spicy flavors. The combination of fresh shrimp, lemongrass, kaffir lime, and galangal creates an intensely flavorful base, while the fish sauce and lime juice provide a perfect balance of salty and sour. This soup is a must-try for seafood lovers and anyone who enjoys a tangy, spicy broth.

Ingredients:

• 500g shrimp, peeled and deveined
• 4 cups water or chicken broth
• 2 stalks lemongrass, smashed and cut into 3-inch pieces
• 3 kaffir lime leaves, torn
• 3-4 slices galangal (or ginger)
• 2-3 Thai bird’s eye chilies, smashed
• 1 small onion, sliced
• 1 small tomato, chopped
• 1 cup mushrooms, sliced
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, bring the water or chicken broth to a boil over medium heat.
2. Add the lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies. Let it simmer for 10-15 minutes to infuse the flavors.
3. Add the onion, tomato, and mushrooms, and simmer for an additional 5-7 minutes.
4. Add the shrimp and cook for 3-4 minutes, or until they turn pink and are fully cooked.
5. Stir in the fish sauce and lime juice, adjusting the seasoning as needed.
6. Remove from heat and serve hot, garnished with fresh cilantro.

Tom Yum Goong is a spicy, tangy, and aromatic soup that delivers an explosion of flavors with each spoonful. The fresh shrimp adds a delicate sweetness to the spicy, herb-infused broth, making it a perfect soup to enjoy as a starter or a light meal. The combination of heat, sourness, and freshness makes this dish a true Thai classic.

Note: More recipes​ are coming soon!