Dried Galangal

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.

Thai Vegetarian Coconut Soup with Galangal and Squash

Spicy Thai Fish Cakes, 'Tod Man Pla'

Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus of Thai restaurants in the United States. We're happy to show you how to make it, step-by-step, with great results.

Here we just used cod pieces which can found at local supermarkets.

Also see our Thai Street Vendor video for detailed guidance.

Thai Ginger Chicken Soup, 'Tom Khing Gai'