SLider section

Ga-Dook Moo Tom Bai Cha-Moung (Short ribs soup with Cha-Moung Leaves)

Zone South

  • recipe image cover

Ga-Dook Moo Tom Bai Cha-Moung (Short ribs soup with Cha-Moung Leaves)


Bai Cha-muang or a bay leaf has a sour taste. Fermentation of Bay leaves can be used as acid for washing leather. For cooking, young Bay leaves can be added to soups like pork soup, chicken soup and beef soup.


Nutrition facts

Bay leaves are high in vitamin C, beta-carotene, calcium and dietary fiber. Vitamin C from Bay leave prevents us from scurvy.

Pork is high in protein which is an important building block of bones, muscles, cartilage, skin, and blood.



  • 500 grams short ribs
  • 80 grams young bay leaves
  • 40 grams shallots
  • 10 grams garlic cloves
  • 5 cup water
  • 1 tbsp. salt

Zone Northeast

Pla Ra Sab Song Kruang (Minced Fermented Fish) ปลาร้าสับทรงเครื่อง

  Bcakground Pla Ra or fermented fish is made by preservation, very famous in the Northern and Northeastern Thailand. Northeasterners love to use fermented fish as the main ingredient in almost every dish. Pla Ra Sab Song Kruang is one of the most well known menus.   Nutrition Facts Protein from the fermented fish prevents the formation of saturated fat or cholesterol. Lime juice is packed with Vitamin C. Galangal, lemongrass and kaffir lime leaf boost the appetite, expel the gas and aid the vascular circulation.   Ingredients 1 cup fermented fish (only the meat) 8 grams Bird’s eye chilies 6 tablespoon thinly sliced lemongrass 2 tablespoons thinly sliced young galangal 2 tablespoons shredded kaffir lime leaves 2 tablespoons chopped galingale 7 tablespoons chopped shallots 7 tablespoons chopped garlic Tamarind juice Sugar    


Zone South


Background In southern part, people love coconut milk spicy soup but this recipe is sweet by its ingredients such as coconut milk and bamboo shoots, frequently found in rainy season. Adding shrimp really brings out classic taste.  Sometimes add sa-taw or bitter-bean for an interesting mixture.   Nutrition facts Bamboo shoot is baby bamboo that springs up only in rainy season. It highly contains calcium with sweet flavor. The variety of nutrition such as calcium, phosphorus and fiber encourages the digestive system. Natural sweet comes from coconut milk and bitter bean has high amount of protein as 100 G contains protein 8 G. Furthermore, having shrimps as a mixture makes this dish full of 5 groups of nutrients and full of flavor. This dish also has high protein that is really good combination with meat and vegetables protein.   Ingredients 200 grams shrimp, peeled 200 grams young bamboo shoots, sliced 80 grams bitter beans 2 cups of coconut milk 10 grams Thai garlic, crushed A pinch of salt and sugar    


Zone Central

Kuay-Teow-Look-Chin-Pla (Noodles soup with fish balls)

  Background Fish ball is well-known as traditional technique cooking of Chinese, made from fish meat  with blended all ingredients for a while until it becomes sticky. Then boil again after forming into balls shape, the good fish ball should be well mixed and not fishy. Fish ball is popular by its clear soup and stock soup that must be sweet, clear and delicious.   Nutritions facts Fish ball contains similar protein as fish meat but we transform them to become more tasty, this recipe has rotein from fish, carbohydrate from rice noodles and soup from spines b ones that Chinese people believe this will help warmer body. 1 portion served contains 225 kcal.   Ingredients 120 gramsflat, fine cut noodles, rice vermicelli or egg noodles 30 grams rounded fish balls 20 gramsshrimp balls 20 gramssliced fish balls 30 gramsbean sprouts Finely chopped of spring onion and coriander for topping