Thai food’s inception is much credited to a combination of different traditions and cultures. In the beginning, Thailand cuisine would usually involve using these ingredients: shrimp, herbs, and vegetation. Years passed, this classic style of cooking was influenced by Eastern and Western techniques. Known throughout the world, Thailand’s food offers full-bodied rich punch and varying degree of feisty flavours.
Here are some Thai food you should not miss when in Koh Samui or elsewhere! Tom Kha Kai or also known as chicken soup with galangal is a rich Thai soup made with coconut. Kai Yang is a classic Thai street food. It is made from herb-marinated chicken then grilled to perfection. Gaend Daeng is a dish for the adventure seekers. This reddish exotic food is often made with curry paste, coconut milk, meat pieces, and with kaffir lime leaves.
But did you know there are still several other authentic dishes in Thailand that is also worth checking out. Although these selections are not usually captured in the stories or posts by foodie travellers; these are a some of the definite must-try food when visiting Thailand for the first time.
Sai Oua (Northern Thailand sausage)
Thailand is not only a hotpot of culture, the different regions located here also gives an interesting appeal to those who want to taste something unique. If you only know Pad Thai and other noodle-based dishes, then you are missing out. Aside from seafood, Thai’s also have their own version of a famous western food.
Sai oua is one of the delicious Thai sausages you can taste. Their sausage, similar to their other cuisines, has a lot of concentrated flavour packed into each meat. Sai oua originated from the northern part of Thailand. This delicacy is filled with some of the best herbs and spices: curry paste, galangal, chopped lemongrass, coriander, and kaffir lime. Rather than finely mixing and blending these ingredients, these ingredients usually go unpolished to give sai oua this nice texture. Using the drying and fermenting method, it will be quite surprise to know that most of northern region meals are not that salty.
Thong Yip (Picking gold)
As part of its rich heritage, the Thai’s would associate certain ceremony, things, and places with good luck. In this case, they regard some of their local confections as harbingers of good fortune. Usually can be easily found in the central region, Thong Yip would translate to “pick up gold” or for conciseness, “picking gold”. Or for others, this would mean that anything you touch and pick up will eventually transform into gold.
With its basket-like appearance (its physical appearance may also look as a star or a flower), thong yip represents increased blessing and abundance. On the outside, it may look like a plain golden-yellow or orange food, but one bite and an unfamiliar sweetness will slowly for up on your taste buds. This comes as no surprise as this egg yolk dessert is soaked in a syrup made with jasmine.
Kaeng Het Thawp (Mushroom curry)
Home to a dense and lush forests, it is easy to see why there is a wide array of mushrooms growing the country. Although the variety of mushroom would differ per season and region. Het thawp, is a one of those mushroom. With a puffball-shaped top, it is a surprising ingredient to our next meal.
It is one of most heard about Thai dishes by Chef Andy Ricker. The kaeng het thawp is a mushroom-based curry that is one of the interesting and nice alternatives to the usual Thai curry served in restaurants. And as shared by Chef Any Ricker in one of his interviews: “It’s like a brothy soup— it had some pork ribs in it and some local greens, that were unlike anything I’ve ever had before.”
Kaeng Som Pla Cho (Sour curry with Snakehead Fish)
At first glance, wonder will shroud you as to what this dish is. A unique, albeit mostly unfamiliar to foreign tourists, traditional cuisine that is as flavourful as it looks. A favourite among locals, kaeng som pla cho utilises an uncomplicated way to bring all the spices and herbs beautifully. Served immediately once cooked, each of the ingredients used is a reflection of the rich history of Thai when it comes to cooking.
Kaeng som pla cho is a curry (often sour but with a tinge of sweetness to it) made with one essential ingredient: deep-fried snakehead fish. With a flaming soup, this aromatic meal is served together with select vegetables and herbs.
Kua Kling (Dry meat curry)
Hailing from southern Thailand, this dish becomes another instant favourite once you taste its strong flavours. Famous for creating some of the spiciest delicacies in Thailand, the southern region would include different kinds of seafood and meat such as chicken or pork.
Like most food from Thailand, kua kling uses traditional ingredients such as kaffir leaves, curry paste, garlic, spur chili, lemon grass, and spicy meat.
There are a lot of traditional and classic Thai cuisines ready to be tasted and explored by every tourist – whether you have discerning palate or an insatiable hunger for exotic food. Thai cuisine has almost everything to satisfy you. After all, Thailand is simply amazing!