Visit Phuket

Thai Food Recipes

Thai Food Recipes

For lovers of Thai food we have included six recipes of the most popular Thai dishes. We hope these will serve as an introduction to the herbs and spices that have made Thai food so popular. Most ingredients can now be found at Asian food shops across Europe and North America, and even in normal supermarkets in many cases.

(All the recipes included are intended to serve 4 people).

Measurement Guide

  • 1 cup = 250ml
  • 1 teaspoon = 5ml
  • 1 tablespoon = 15ml
  • 1 gram (water) = 1ml

Tom Yum Goong

Hot and sour soup with river prawns


River prawns (shelled)16 pcs
Straw mushrooms (halved)1 cup
Chicken stock4 1/2 cups
Galangal (sliced)6 pcs
Milk (low fat)2 tbs
Lemon grass (sliced)3 pcs
Kaffir lime leaves (torn)10 leaves
Coriander leaves1 tsp
Fresh hot chillies (crushed)5 pcs
Fish sauce2 1/2 tbs
Lime juice1/2 cup
Roasted chilli paste1 tbs


Pour chicken stock into a pot and bring to the boil over medium heat. Add galangal, lemon grass, kaffir lime leaves and allow to simmer for 2 minutes. Add prawns and mushrooms and reheat to boiling. When cooked, remove from stove, add the fish sauce, lime juice, chillies, chilli paste and milk to taste. Serve hot and garnish with coriander leaves.

Tom Kha Gai

Spicy and sour coconut milk soup


Chicken breast (sliced and skinned)300g
Coconut milk4 1/2 cups
Glalangal (sliced)6 pcs
Lemon grass (sliced)3 pcs
Kaffir lime leaves (torn)10 leaves
Hot green chillies (crushed)5 pcs
Fish sauce2 1/2 tbs
Lime juice1/2 cup
Straw mushroom (halved)1 cup
Roasted chilli paste1 tbs
Coriander leaves1 tsp


Boil coconut milk over medium heat. Add galangal, lemon grass, kaffir lime leaves, sliced chicken and straw mushrooms. Continue to boil until well cooked. Season with fish sauce, lime juice, hot chillies and roasted chilli paste. Pour into bowl and garnish with coriander leaves and serve hot.

Gaeng Kiew Wan Gai

Green chicken curry


Sliced chicken200g
Green curry paste1/4 cup
Coconut milk4 1/4 cups
Coconut cream3 tbs
Eggplant (cut each into 4-6 pcs)5 pcs
Solanum10 pcs
Kafir lime leaves (torn)4 leaves
Sweet basil leaves10-15 leaves
Red and green chillies10 pcs
Fish sauce2 tbs
Sugar1 tbs


Saute the curry paste togetherwith coconut cream in a pot, pour in coconut milk and stir well until the mixture has an oily sheen. Add the sliced chicken, cover the pot and leave to simmer. When it begines to boil, add the eggplant, solanum and kaffir lime leaves. When the vegetables are cooked, pour in the chillies, fish sauce and sugar. Add the sweet basil leaves and sitr well. Serve hot.

Pad Thai Goong

Thai style stir-fried noodles with river prawns


Rice noodles (dried)200g
River prawns (shelled)16 pcs
Eggs4 pcs
Dried yellow bean curd1/2 cup
Pickled radish (chopped)1/2 cup
Shallots (sliced)1 tbs
Vegetable oil1/2 cup
Dried ground red chillies2 tsp
Palm sugar2 tbs
Fish sauce1 tbs
Tamarind juice4 tbs
Bean sprouts1 cup
Coriander1 tsp
Chinese chives2 tbs
Lime juice2 tbs
Banana blossom (quartered)1 head
Ground roasted peanuts4 tbs


Saute the shallots, prawns, bean curd and radish in oil for 2-3 minutes. Then add more oil, eggs, and noodles and sitr fry until well mixed. Add palm sugar, fish sauce, tamarind juice, lime juice, half of the bean sprouts and chive leaves to laste. Garnish with ground dried chillies, roasted peanuts, banana blossom, chives, bean sprouts and coriander leaves.

Pla Goong

Spicy prawn salad

Prawns (shelled)16 pcs
Shallots (sliced)3/4 cup
Lemon grass (sliced)3/4 cup
Kaffir lime leaves (fine sliced)10 leaves
Mint leaves15 leaves
Fish sauce1 tbs
Lime juice1/2 cup
Roasted chilli paste1 tbs
Iceberg lettuce50g
Hot chillies (chopped)3 pcs
Coriander leaves3 pcs


Wash, shell and de-vein prawns. Medium cook in boiling water then set aside while you mix roasted chilli paste, chopped chillies, lime juice and fish sauce to taste. Add shallots, lemon grass, kaffir lime leaves and prawns. Mix well while stirring gently. Place iceberg lettuce and radiccio on top and garnish with coriander and mint leaves.

Plakapong Ok Taek

Crispy whole white snapper


Whole white snapper700g
Vegetable oil2 1/2 cups
Wheat flour1/4 cup
Green mango (shredded)150g
Shallots (sliced)1/4 cup
Hot chillies (chopped)3 tbs
Peanuts (roasted)1/2 cup
Lime juice1/2 cup
Fish sauce2 tbs
Palm sugar1 tbs
Dried shrimp (fried)1/4 cup
Chinese celery30g
Radiccio2 leaves
Red oak lettuce2 leaves
Salt and pepper1 tsp


Clean and scale white snapper, bone and remove head. Cover with salt, pepper and flour and mix with oil in a frying pan. Deep fry until crispy and golden brown. Set aside on a bed of red oak lettuce and prepare mango salad by mixing fish sauce, lime juice, palm sugar, hot chillies and shallots to taste. Add shredded mango, stir gently and sprinkle with peanuts, celery and dried shrimp. Garnish with radiccio.

To learn how to prepare authentic Thai food check out Thai cooking classes.


Minimum 10 words. Please read our reviews policy.