Thai Soup AKA Goy-Tee-Ow Nam-Sai

This is a broad category. If there’s another staple in the Thai diet other than white rice, it’s soup. It’s also something Thailand does very well, and with a creative flair.

Some of the best and cheapest meals in Thailand are the traditional noodle soups. If you’re savvy to the ins-and-outs of how to order, soup satisfaction is always guaranteed.

When ordering soup in Thailand you must consider three things; the broth, the noodles, and the meat. The most common broths are clear (nam sai) or spicy (tom yam). Choose from a variety of noodles like wide, flat rice noodles (sen yai), thin rice noodles (sen lek), yellow noodles (sen ba-mee), or glass noodles (wun sen). After that you must decide if you’ll have chicken (gai), beef (nu-ah), pork (moo), or shrimp (goong).

Tom Yam Goong

(Spicy Soup with Shrimp), the National dish of Thailand, snags the number one spot for its spicy broth made with lemongrass, ginger, and lime leaves. Served with rice, this soup is traditionally made without noodles.

Papaya Salad AKA Som Tam

One of Thailand’s most unique dishes has to be Papaya Salad.  The combination of ingredients is so far from anything you’d ever think would taste good; but it’s really amazing! Papaya Salad is definitely a local favorite and while others try, there’s nowhere else in the world that makes it as good as Thailand.

The base of the salad is made from grated, unripen papaya. This is what gives the dish the light green or white color and sour taste. Once the papaya is grated, the rest of the ingredients are prepared. A few garlic cloves, a couple of potent chili peppers, roughly chopped tomatoes, fresh green beans, lime juice, palm sugar paste, and fish sauce are all tossed into the mortar and crushed together with the pestle. The last thing to be added to the mix is the grated papaya.

*WARNING: This dish is usually made extremely spicy. If you like a little burn, but can’t handle too much heat, order your salad “phet nid noi” or “prik nueng”, which means “a little bit spicy” or “one chili.” If you’re not into spicy food whatsoever, you can still enjoy this dish. Just order it “mai phet” or “mai sai prik” which means “not spicy” or “without chili.”

Traditionally served as a starter or side dish, papaya salad is best with sticky rice. Use a pinch of rice to blot the spicy orange juice at the bottom of the plate and enjoy ‘til the last drop. Very delicious (arroy mak)!

Massaman Curry

Indulging in a bowl of Massaman Curry is like diving head first into your favorite comfort food. Rich, thick, and creamy Massaman has the power to improve your mood, even on the most difficult days.

The coconut-milk based curry is only half of what gives Massaman it’s satisfying flavor. The other half is the unique blend of spices like cumin, cinnamon, and nutmeg. These ingredients combine to create an exotic, nutty, and savory flavor.

The other ingredients in the dish vary, but usually potato, carrots, onion, and peanuts are also used, along with either chicken or beef. Massaman can also be prepared without meat for those curry-loving vegetarians. Served with steamed white rice, no one can resist the temptation of this dish!

Minced Meat Salad with Herbs AKA Laap

Laap, also pronounced larb or larp, is a minced meat salad made with lime juice, fish sauce, and assorted herbs. Depending on your preference, the dish can be made with either pork (laap moo) or chicken (laap gai). You can also select the level of spiciness you desire (see Papaya Salad section above).

Laap technically originated in Laos, but has since been adopted by the northeast region of Thailand, known as the Issan region. Nowadays, it can be found all over Thailand.

This protein packed dish is spicy and flavorful, but usually not considered a meal by itself. It’s typically presented as a side or sharing dish. Best enjoyed with a side of sticky rice – just like papaya salad -  to absorb all the tangy juice on the bottom.

Fried Noodles AKA Phad See-Euw

This dish should not be confused with the popular Phad Thai, which is actually an ever-revolving rendition of a traditional Thai noodle dish created to keep tourists happy.

Phad See-Euw is a more authentic version of the now heavily diluted Phad Thai. It’s relatively simple to prepare, as well.

First, your choice of chicken, beef, or shrimp is tossed into a scalding wok and stir-fried with garlic, Chinese broccoli, soy sauce, sugar, and one egg.  Then the wide, flat rice noodles (sen yai – like the soup noodles) are tossed in and mixed together.

The result is a sticky, savoury, noodle dish that really hits the spot when you’re craving something filling!