Every Flavour. Every Table. One Thailand.

A hot-and-sour soup built on lemongrass, galangal and lime, usually made with prawns.

Flavour:

Sour, spicy, aromatic

Common ingredients:

Prawns, lemongrass, galangal, lime leaves, chili, fish sauce

Dietary:

Typically seafood-based; a vegetarian version is not standard but can sometimes be requested

Stir-fried rice noodles with egg, tofu, bean sprouts and a tamarind-based sauce, often with shrimp or chicken.

Flavour:

Sweet, sour, savoury

Common ingredients:

Rice noodles, tamarind, fish sauce, palm sugar, egg, bean sprouts, peanuts

Dietary:

Meat, seafood or vegetarian versions exist — confirm fish sauce use if avoiding fish products

A coconut-milk curry made with green chili paste, typically with chicken, eggplant and Thai basil.

Flavour:

Spicy, aromatic, rich

Common ingredients:

Green chili paste, coconut milk, Thai basil, eggplant, fish sauce

Dietary:

Usually contains fish sauce and shrimp paste in the curry base — ask if a plant-based paste is used

A milder, spice-forward coconut curry with Muslim and South Asian culinary influence, often made with beef or chicken and potatoes.

Flavour:

Sweet, savoury, warmly spiced

Common ingredients:

Coconut milk, cinnamon, cardamom, star anise, tamarind, peanuts, potato

Dietary:

Meat-based versions are common; vegetarian and halal versions exist depending on the kitchen — always confirm

Region:

Southern-influenced, served nationwide

Stir-fried minced meat with holy basil and chili, usually served over rice with a fried egg.

Flavour:

Spicy, savoury, aromatic

Common ingredients:

Holy basil, chili, garlic, fish sauce, minced chicken or beef

Dietary:

Typically meat-based — tofu versions exist at some restaurants

A pounded green papaya salad from Northeastern Thailand, balancing sour, spicy and sometimes sweet flavours.

Flavour:

Sour, spicy, savoury

Common ingredients:

Green papaya, lime, chili, fish sauce, palm sugar, dried shrimp or peanuts

Dietary:

Traditional versions use fish sauce and dried shrimp; a vegetarian version exists using soy sauce instead

Region:

Northeastern Thailand (Isan)

A Northern Thai curry noodle soup topped with crispy fried noodles, associated with Chiang Mai and the Lanna region.

Flavour:

Rich, spiced, savoury

Common ingredients:

Egg noodles, curry paste, coconut milk, chicken or beef, pickled mustard greens

Dietary:

Usually meat-based; vegetarian versions are available at some restaurants

Region:

Northern Thailand

A minced-meat salad seasoned with toasted rice powder, lime and chili, closely associated with Isan and Lao culinary tradition.

Flavour:

Sour, spicy, savoury

Common ingredients:

Minced chicken or beef, toasted rice powder, lime, fish sauce, mint

Dietary:

Traditionally meat-based; a mushroom or tofu version can be found at some restaurants

Region:

Northeastern Thailand (Isan)

A coconut-milk soup with galangal, lemongrass and chicken — milder than tom yum.

Flavour:

Creamy, sour, aromatic

Common ingredients:

Coconut milk, galangal, lemongrass, chicken, lime leaves, fish sauce

Dietary:

Usually chicken-based; a vegetable or tofu version can sometimes be requested

Sweet sticky rice served with fresh mango and coconut cream — a widely recognized Thai dessert.

Flavour:

Sweet, creamy

Common ingredients:

Glutinous rice, coconut milk, sugar, fresh mango

Dietary:

Vegetarian; contains coconut milk — check for other allergens with the vendor

Whole sea bass steamed with garlic, chili and lime — a well-known Thai seafood preparation.

Flavour:

Sour, spicy, savoury

Common ingredients:

Sea bass, lime juice, garlic, chili, fish sauce, coriander

Dietary:

Seafood-based; not suitable for shellfish or fish allergies

Large freshwater prawns grilled and served with a spicy seafood dipping sauce, popular along Thailand's rivers.

Flavour:

Smoky, savoury, spicy (from the dipping sauce)

Common ingredients:

River prawns, lime, chili, garlic, fish sauce

Dietary:

Shellfish-based — not suitable for shellfish allergies

Stir-fried crab in a yellow curry-egg sauce — a well-known dish in coastal and Bangkok Chinese-Thai restaurants.

Flavour:

Savoury, mildly spiced, rich

Common ingredients:

Crab, curry powder, egg, evaporated milk or coconut milk, spring onion

Dietary:

Shellfish-based — not suitable for shellfish allergies

Region:

Coastal areas and Bangkok

A crispy fried egg omelette, often served over rice as an everyday comfort dish.

Flavour:

Savoury

Common ingredients:

Eggs, fish sauce, oil

Dietary:

Vegetarian if made without fish sauce — ask, as fish sauce is common

A rich, dark broth noodle soup traditionally sold from boats along Bangkok's canals, usually served in small portions.

Flavour:

Rich, savoury, mildly spiced

Common ingredients:

Rice noodles, beef, blood (in traditional versions), herbs, chili

Dietary:

Traditional versions may contain blood as a broth thickener — ask if you prefer a version without it

Region:

Central Thailand, Bangkok

Grilled skewered meat served with a peanut dipping sauce and cucumber relish — found across Thailand and the wider region.

Flavour:

Savoury, sweet, nutty

Common ingredients:

Chicken or beef, turmeric, coconut milk, peanut sauce

Dietary:

Contains peanuts — not suitable for peanut allergies; meat-based

A sharp, sour yellow curry from Southern Thailand, built on turmeric and typically made with fish or vegetables.

Flavour:

Sour, spicy, earthy

Common ingredients:

Turmeric, fish, tamarind, chili, fish sauce

Dietary:

Usually fish-based; vegetable versions exist

Region:

Southern Thailand