Is the winter cold keeping you indoors? Do you need something warming to feel cozy? Soup is a staple food in Thailand, and luckily, we've compiled a long list of delicious, aromatic soups for you. Thai soups get their fragrance from lemongrass, galangal, and kaffir lime; their spiciness from chili; their acidity from lemon juice or tamarind; and their saltiness from fish sauce. January is National Soup Month—perfect for the cold season!

Tom Yum

Thailand's most popular soup is Tom Yum, a hot and sour Thai soup made primarily with shrimp. The name comes from the Thai words "Tom" (to cook) and "Yum" (to mix). Tom Yum is prized for its diverse flavor profile, featuring fragrant spices and herbs, as well as fresh ingredients like kaffir lime leaves, lemongrass, lime juice, fish sauce, and galangal. The soup base, Nam Prik Pao, a sweet chili paste made from roasted chilies, gives the soup its characteristic spiciness. Water, herbs, and meat are then added. You can choose from shrimp, chicken, or pork—or, of course, a vegetarian option!

There are many more delicious soup varieties to discover in Thailand, which we'd love to share with you! Check out our favorite Thai soups that you can easily prepare yourself to help you through a long winter.

Tom Kha Gai

Tom Kha Gai is a Thai coconut soup with spicy and sour ingredients such as galangal, lemongrass, kaffir lime leaves, mushrooms, and chicken (or tofu for a vegetarian version). The soup warms the heart and refreshes the palate with its creamy coconut base and tangy ingredients.

This aromatic soup is a true taste sensation and should definitely be tried at home. You can find the recipe here.

Khao Soi

With tender, juicy chicken, coconut curry broth, and fresh noodles, this northern Thai soup is a true taste sensation. One of the most important steps in its preparation is the curry paste. It's made from various dried spices and fresh ingredients like garlic, lemongrass, and ginger. Khao Soi is typical of the northern Thai city of Chiang Mai and is widespread throughout the region. This curry noodle dish has become increasingly popular in recent years and is now a staple on the menus of many restaurants.

Here's one of our favorite recipes to try at home!

Tom Klong

Unlike the previous soups, Tom Klong is prepared with dried or roasted herbs and does not contain coconut milk. This tangy and spicy soup contains dried fish, galangal, kaffir lime leaves, lemongrass, shallots, and dried Thai chilies. For those who like it hotter, paprika can be added!

If you love seafood and soups, why not try making Tom Klong at home?

Gaeng Om Gai

Our final soup is an authentic bowl of soup straight from Isan, Thailand! Gaeng Om Gai is a northeastern Thai chicken soup with fresh herbs, succulent chicken, and vegetables. During Thailand Insider's Thailicious trip through America, our team had the opportunity to visit the Thai restaurant Somtum Der in New York, where we sampled this chef-recommended dish, which perfectly reflects the authentic culinary culture of Isan!

Want to try it at home? Check out the ingredients and preparation below and look forward to your kitchen being filled with heavenly aromas and delicious flavors!

200 grams of chicken thighs with bone and skin (cut into bite-sized pieces)

3 tbsp “Khao Buea” (Khao Buea is a mixture of “Khao Kua”, Thai roasted rice flour, shallots and lemongrass)

2 Thai eggplants (cut into bite-sized pieces)

3 red Thai chilies (sliced ​​thinly)

½ tsp sugar (or to taste) 2 tbsp “Plara” (fermented Thai fish sauce)

1 tbsp “Nam Pla” (Thai fish sauce)

Thai herbs (all cut into bite-sized pieces)

3 stalks of fresh dill (ผักชีลาว)

50 grams sawtooth coriander (ผักชีใบเลื่อย)

80 grams of green cabbage

Preparation of "Gaeng Om Gai", a chicken soup in the Isan/Northeast Thailand style with local herbs

  • First, boil the water.
  • Then add the chicken thighs with bone and skin.
  • Add "Khao Buea" (ข้าวเบือ), a mixture of Thai roasted rice powder, shallots, and lemongrass (also known as ข้าวคั่วหอมแดงตะไคร้), to give the broth its aroma/texture.
  • Add the Thai eggplants (these need some time to cook until they become translucent).
  • A few Thai red chili peppers (more/less, depending on desired spiciness)
  • A little sugar (more/less to taste)
  • Then add "Plara" (fermented Thai fish sauce/"Plara" is an important ingredient in Isan Thai cuisine).
  • And “Nam Pla” (Thai fish sauce): Fish sauce adds an umami flavor to any dish it comes into contact with and is a popular ingredient in many Thai dishes.
  • Then add some Thai herbs like fresh dill (ผักชีลาว), sawtooth coriander (ผักชีใบเลื่อย), green onions (ต้นหอม) and kale (กะหล่ำปลี).
  • Bring it to a boil again until everything is cooked through and smells just right.
  • “Gaeng Om Gai” tastes best hot, served with Thai jasmine rice.

    • Have a wonderful soup month!

    There are many more soups you can try at home, or you can visit your favorite Thai restaurant to warm up this winter! Spend National Soup Month enjoying aromatic Thai soups with diverse ingredients and refreshing flavors. Find more episodes of "Thailicious" here on our blog.