Soups

A comforting Thai clear soup featuring tender pork, soft tofu, glass noodles, and fresh vegetables in a light, savory broth. Unlike the spicy tom yum, this mild soup is a staple in Thai households, often served to balance spicier dishes or as comfort food when feeling unwell. The name 'gang jeud' literally means 'bland soup,' reflecting its gentle, non-spicy nature that makes it perfect for all ages.

Tom Som Pla is a traditional Thai sour fish soup featuring a tangy tamarind-based broth infused with aromatic spices. This soul-warming soup from Central Thailand balances sour, sweet, and salty flavors in a light, clear broth without coconut milk. The soup is characterized by fresh fish gently poached in a fragrant broth made with coriander, lemongrass, ginger, and shallots, then finished with tamarind for sourness and palm sugar for sweetness. The addition of shredded ginger and spring onions at the end provides fresh aromatic notes. Unlike the similar southern Thai gaeng som which is intensely spicy, Tom Som Pla is milder with a focus on the delicate balance between sour and sweet, making it an accessible introduction to Thai sour soups.

Gaeng Liang is a traditional Thai peppery vegetable soup with a clear, light broth that has been part of Thai cuisine for over 1000 years, predating the introduction of chili peppers. This healthy, medicinal soup features a unique herbal paste made with white peppercorns, grachai (fingerroot), shrimp paste, and an abundance of fresh vegetables including gourds and kabocha squash. Unlike heavier Thai curries, it offers robust flavors in a lighter form and is traditionally consumed for its health benefits, particularly believed to help boost breast milk supply in nursing mothers. The essential ingredient is lemon basil (bai mangluck), which gives the soup its distinctive aromatic character.

Sup Normai is a traditional Northeastern Thai (Isan) bamboo shoot dish that showcases the region's distinctive flavors. Despite its name containing 'sup' (which sounds like soup), this dish is actually a spicy, tangy bamboo shoot salad-style preparation. The bamboo shoots are carefully boiled to remove bitterness and combined with aromatic herbs like yanang leaves, lemongrass, and fresh mint. Seasoned with pla-ra (fermented fish sauce), lime juice, and toasted rice powder, it delivers the quintessential Isan flavor profile of sour, salty, spicy, and umami. This dish can also be prepared as a heartier soup version with pork bones and broth, making it versatile for different occasions.

Tom Kha Gai is a beloved Thai coconut soup that perfectly balances the five fundamental Thai flavors: sour, spicy, sweet, savory, and salty. This creamy coconut milk-based soup features tender chicken, earthy mushrooms, and aromatic herbs including galangal (kha), lemongrass, and kaffir lime leaves. The galangal, which gives the soup its name, provides a distinctive citrusy, slightly peppery flavor that distinguishes it from other Thai soups. The result is a comforting, fragrant soup with a silky texture and complex flavor profile that's both soothing and invigorating.

An Isan-style clear soup featuring tender soft-fleshed fish (sheatfish or butter catfish) simmered in an aromatic broth with ginger, herbs, and tamarind. This northeastern Thai specialty showcases the delicate, sweet flesh of pla nuea on, a prized freshwater fish that lacks the muddy taste common in other freshwater varieties. Unlike the more common tom yum, this soup emphasizes ginger over galangal and features a harmonious balance of sour, salty, and subtly sweet flavors characteristic of Isan cuisine. The clear, light broth allows the natural sweetness of the fish to shine through while being enhanced by aromatic herbs like lemongrass, kaffir lime leaves, and fresh vegetables. This comforting bowl reflects the resourceful cooking traditions of northeastern Thailand, where freshwater fish and foraged herbs are staples of everyday cuisine.

An authentic Isan-style spicy and sour soup featuring tender pork ribs simmered in a clear, aromatic broth infused with toasted herbs including lemongrass, galangal, and kaffir lime leaves. 'Saep' means 'delicious' in the Isan dialect, and this northeastern Thai specialty lives up to its name with layers of complex flavors from roasted rice powder, chili heat, fresh citrus, and fragrant herbs. Unlike the coconut milk-based curries of central Thailand, Tom Saep showcases the bold, herbaceous, and tangy profile characteristic of Isan cuisine, creating a lighter but intensely flavorful bowl that's both refreshing and satisfying.

Tom Yum Goong is Thailand's iconic hot and sour soup featuring succulent prawns in a fragrant broth infused with the 'tom yum trinity' of lemongrass, galangal, and makrut lime leaves. This beloved soup balances spicy, sour, salty, and subtly sweet flavors, creating a complex and refreshing taste that's uniquely Thai. The aromatic broth is enhanced with Thai chili paste (nam prik pao), fish sauce, and fresh lime juice, while mushrooms add earthy depth. Available in two main styles: nam sai (clear broth) or nam khon (creamy with evaporated milk).