"Hot Pot" Thai Soup Serving Bowl with Lid
Traditional method of serving all kinds of Thai soups, in particular Tom Yum and Tom Kha. Many Thai restaurants use this pot with a bit of sterno fuel in the bottom tray, as shown below, or use a small tea lite candle at the base to keep the soup hot. Campers have reported that this is a great little pot because it allows easy heating of food at the campground. It's like a little stove.
This is a good size, 24 cm in diameter (10 inches), capacity of 8 cups. Good for restaurant or home use.
Made of relatively thick, sturdy, buffed, shiny aluminum. We're certain you'll love serving soup in this hot pot. The lid has two handles and the side of the pot has handles for ease of use. Made in Thailand.
Thai Prawn Soup with Lemongrass, 'Tom Yum Goong'
Tom Yum is both hot and sour, and it's one of the main signature dishes that defines Thai flavor. We've perfected this recipe and assure you it tastes great.
Typically a chef will use a pork or chicken stock then add the basic fresh staples to create the tom yum, as in our video: Railroad Chef Prepares Tom Yum.
Making a stock is really simple and we use chicken here, but feel free to use a bone-in pork also. You may also like our version of tom yum made with a coconut water base.
It's important to use "prik pao" in your tom yum and we have several brands, with slightly varying tastes depending on your preference. In this recipe we are pleased to use Mae Pranom White Can Prik Pao. We also suggest Mae Pranom Prik Pao, Blue Lid.
Also -- See Our Thai Street Vendor Video: Thai Street Vendor Prepares Tom Yum.
Thai Chicken Soup with Coconut Milk, 'Tom Kha Gai'
This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms), flavored with the unique flavor of galangal ('kha' in Thai) which creates a heavenly taste when combined with hot chile peppers, coconut milk, lime leaves and lemongrass.
We famously started manufacturing Amazing Elephant All-natural Tom Kha with authentic flavor so be sure to get a few pouches to compare with what you make at home.
Gai Tom Kha Namsai, Rayong Style
This is a local recipe from Rayong, on Thailand's eastern seaboard. Namsai means clear soup, and this is unusual because it's tom kha without the coconut milk. The key ingredient is the dipping sauce. Locals in Rayong dip seafood and other meat into this sauce, and the sauce is even poured directly over jasmine rice and eaten. The sauce is a little bit like our seafood dipping sauce.
We love the flavor of this soup. Prepare it with the best chicken you can find. We used organic free-range chicken breast, and the result was unforgettable.