Module 2 – Thai Dishes
Lesson 4 – Shared Thai Dishes
Section 2 – Thai Soups
Kai 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.
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 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).
Tom 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.
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.
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
A soup of boiled pickled Chinese cabbage and pork ribs.
This dish is Chinese in origin.
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
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 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
It is a clear broth with, amongst other ingredients, yuea phai (“bamboo fungus“; Phallus indusiatus)