2 min reads
1.Tom yum goong
Tom yum goong is a bold, refreshing blend of fragrant lemongrass, chilli, galangal, kaffir lime leaves, shallots, lime juice, and fish sauce. Containing succulent river shrimps and straw mushrooms, this spicy and sour soup is best paired with steamed white rice.
An iconic Northern Thai staple, this yellow curry rice noodle soup comes in many different styles and can be found almost anywhere in Chiang Mai from roadside kitchens to fine-dining restaurants. With roots in nearby Myanmar and Laos, Northern Thai khao soi’s soup shares a similar spicy, coconut flavour as massaman curry. In a single bowl, both boiled egg noodles and deep-fried egg noodles are steeped in curry soup with green shallots, pickled cabbage, chicken leg as toppings. Each serving usually comes with condiments like oil-fried chilli paste, coriander, and lime on the side. With hundreds of variations spread across Thailand, you’ll find the debate for the best Khao Soi in the country, especially in Chiang Mai, to be quite heated but with no apparent winner.
Although its origins lie in Thailand’s rural northeast, this dish of strips of crunchy unripe papaya bruised in a mortar and pestle with tomato, long beans, chilli, lime and fish sauce, has found a foothold in virtually every corner of the country. Couple the dish with a basket of sticky rice for a light yet piquant Thai meal.
4.Kuay Teow Reua
Kuay Toew Reua used to be sold on the boat in many Thai canals. Today, it has become one of the most popular street foods in Bangkok. This dish is a perfect combination of simple ingredients including water spinach, pig blood, sprouts, beef or pork with sour taste of lemon and spicy taste of chili.
If you have the opportunity to visit Thailand, do not forget to enjoy Kuay Toew Reua. You can choose between Boat noodle alley, Victory Monument, Bangkok to try the food.
5.Tom kha kai
A mild, tamer twist on tom yum, of lemongrass, and tender strips of chicken. The dish also tom kha kai infuses fiery chillies, thinly sliced young galangal, crushed shallots, stalks includes coconut milk to reduce the spiciness, before topping it off with fresh lime leaves. Like most Thai-style soups, you can pair your bowl of creamy tom kha kai with steamed rice.
6.Kai pad med ma muang
Kai pad med ma muang is basically stir-fried chicken with cashew nuts. This dish also contains soy sauce, honey, onions, chillies, and pepper, as well as a variety of vegetables (usually chopped bell peppers or carrots). There’s dried chilli mixed in together with the chicken and cashew nuts, but it’s hardly spicy. This dish is suitable for children or those who can’t handle spicy foods.
7.Hor Mok Ma Prow Awn
It’s not every day you get to eat curry straight out of a whole coconut. With hor mok prow awn, you can dig into a hollowed out coconut for spoonfuls of seafood red curry. After steamed cook for a short period of time, the finished bowl fills the room with the fragrant aroma of coconut, spices, and curry ingredients. Within the bubbling bowl, you’ll find prawns, chopped squid, and coconut flesh mixed with kaffir lime leaves and galangals.