Thai Cooking Soups

Lesson 4 – Shared Thai Dishes – Section 2 – Thai Soups

Module 2 – Thai Dishes

Lesson 4 – Shared Thai Dishes

Section 2 – Thai Soups


Kai tun ya chin.JPGKai tun ya chin


The name literally translates to “chicken stewed with Chinese medicine“.

It contains medicinal herbs, one of them the dried fruit of the wolfberry, a.k.a. goji berries (Thai: เก๋ากี้; kaoki).

The dish is of Chinese origin.








Nam sup.jpgNam sup


This is a clear broth, usually served together with khao man kai (chicken rice), khao mok (Thai biryani), khao kha mu (pork trotter simmered in soy sauce served with rice), khao na pet (red roast duck on rice), or khao mu daeng (red roast pork on rice).

The broth can be made from chicken and/or pork, or it can be wholly vegetarian.

The version served with duck is usually made from duck bones.

It will often contain sliced hua chai thao (white radish; also known as phak kat hua in Thai) and hua chai po khem (a Chinese ingredient of dried and salted chopped turnip).

Garlic, ginger, and pepper are often used as additional ingredients.

It is most often garnished with fresh coriander leaves and/or spring onion.


Tom jued tahoo.jpgTom chuet ต้มจืด


Clear vegetable soup

A light vegetable, chicken or pork broth with vegetables and celery, to which minced pork, soft tofu, seaweed, glass noodles and mushroom can be added.

This soup can also be called Kaeng chuet (Thai: แกงจืดวุ้นเส้น).



Flickr preppybyday 4711943668--Tom kha gai.jpgTom kha kai


Coconut soup with chicken

Central – A mild to spicy soup with coconut milk, galangal (kha) and chicken.

Mushrooms can be added to the chicken or substitute it.











Tom khlong.JPGTom khlong


It is a spicy and sour soup somewhat similar to Tom yam.

The sourness however does not derive from lime juice but through the use of tamarind juice.

The version in the image contains fried smoked fish, tomato and mushrooms.



Tom mara yat sai mu sap wunsen.jpgTom mara


Bitter melon soup

A clear soup made with bitter melon (also known as bitter gourd; Momordica charantia) of Chinese origin.

It is often stuffed with minced pork or with minced pork mixed with glass noodles as on this image.

The full name of the latter version would then be tom mara yat sai mu sap wunsen.







Tom phak kat dong mu.JPGTom phak kat dong mu


A soup of boiled pickled Chinese cabbage and pork ribs.

This dish is Chinese in origin.




Tom saep.JPGTom saep


Hot and sour Isan soup

Northeast – A spicy soup made with stewed meat (usually pork, chicken or beef), roasted fresh herbs and spices, ground roasted rice, and generous amounts of lime juice and fresh herbs just before serving.



Tom som kraduk mu.JPGTom som kraduk mu


Tom som translates to “sour soup“.

This particular version is a basic one with only pork ribs (kraduk mu) and it derives its sourness from lime juice.

Other types of tom som can also use tamarind for acidity, or a combination of both lime and tamarind, and can be made from a multitude of ingredients: meats as well as seafood, and vegetables.










Tom yum.jpgTom yam


Tom yum soup

Central – A hot and sour broth made from lemon grass, galangal, kaffir lime leaves, dried chillies and lime juice, usually with prawns (Tom yam kung) or chicken (Tom yam kai).






Tom yuea phai.jpgTom yuea phai


It is a clear broth with, amongst other ingredients, yuea phai (“bamboo fungus“; Phallus indusiatus)



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