Thailand

Cooking is one of the most rewarding ways to experience a culture, and my time at Smile Organic Farm Cooking School in Thailand opened my eyes to an entirely new way of preparing food. In this hands-on class, I learned the art of cooking with a wok and how fresh ingredients can transform simple foods into vibrant, flavorful dishes. Just as exciting was learning to work with essential Thai ingredients like fragrant lemongrass, fresh ginger, and rich curry pastes that build layers of flavor in every bite. What I discovered is that Thai cooking doesn’t have to feel intimidating; it’s an invitation to experiment, to try new tools, and to explore ingredients that may be unfamiliar at first. The recipes on this page are inspired by that experience, and I hope they encourage you to step outside your comfort zone, fill your kitchen with incredible aromas, and discover the joy of cooking something new.

Red Curry Paste

Ingredients

  • 10 chopped and boiled dried red chili
  • 3 tbsp chopped shallot
  • 2 tbsp minced garlic
  • 1 tbsp chopped ginger
  • 1 tbsp chopped lemon grass
  • 1 tsp chopped ginseng
  • 1 tsp chopped lime peel
  • 1 tsp chopped fresh coriander root
  • 1 tsp chopped turmeric
  • 1 tsp salt
  • ½ tsp coriander seed
  • ½ tsp cumin seed
  • ½ tsp dry pepper corn
  • 1 tsp shrimp paste

Instructions

Put all ingredients in a blender and blend well, or pound it by mortar and pestle which is the traditional Thai way!

Pad Thai

Ingredients (2 servings)

Sauce

  • 2 tbsp tamarind paste
  • 1½ tbsp fish sauce
  • 1½ tbsp palm sugar (or brown sugar)
  • ½ tsp chili paste

Main

  • 6 oz rice noodles
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 cup shrimp or chicken (optional; tofu works well too)
  • 2 eggs
  • 1 cup bean sprouts
  • 3 green onions, chopped
  • ½ cup firm tofu, cubed (optional)

Instructions

  1. Soak the rice noodles in warm water for about 20–30 minutes until they are flexible but still slightly firm, then drain and set aside. In a small bowl, combine the tamarind paste, fish sauce, palm sugar, and chili flakes, stirring until the sugar dissolves and the sauce becomes smooth.

2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and chopped shallot and stir-fry briefly, just until fragrant. Add the shrimp, chicken, or tofu and cook until the protein is done. Push the ingredients to one side of the wok, crack the eggs into the empty space, and scramble them lightly.

3. Add the drained noodles to the wok and pour the prepared sauce over them. Using tongs or a spatula, toss everything together continuously for a few minutes until the noodles soften and absorb the sauce. Finally, add the bean sprouts and green onions and toss briefly so they warm through but remain crisp.

Serve the Pad Thai immediately, topped with crushed roasted peanuts, fresh lime wedges, extra bean sprouts, cilantro, and chili flakes. Just before eating, squeeze fresh lime juice over the noodles to brighten the flavors. 🍜

Hot and Sour Soup with Prawns

Ingredients (2–3 servings)

  • 2 cups shrimp or chicken broth
  • 1 cup water
  • 1 stalk lemongrass, lightly smashed and cut into pieces
  • 3–4 slices fresh ginger or galangal
  • 3 kaffir lime leaves, torn (optional but traditional)
  • 6–8 prawns, peeled and deveined
  • 1 cup mushrooms, sliced (straw or button mushrooms work well)
  • 1 small tomato, cut into wedges
  • 1–2 Thai chilies, lightly crushed
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tsp chili paste (optional, for extra heat and color)
  • 2 tbsp cilantro, chopped
  • Salt to taste

Instructions

  1. In a medium pot, bring the broth and water to a gentle boil. Add the smashed lemongrass, ginger or galangal, kaffir lime leaves, and crushed Thai chilies, allowing them to simmer for several minutes so their aromatic flavors infuse the broth. Once the soup becomes fragrant, add the mushrooms and tomato wedges and continue simmering for another few minutes until the vegetables begin to soften.

2. Add the prawns to the pot and cook just until they turn pink and opaque, which usually takes only a couple of minutes. Stir in the fish sauce and chili paste if using, adjusting the seasoning to taste. Remove the pot from the heat and add the fresh lime juice, which gives the soup its signature bright sour flavor.

Ladle the soup into bowls, making sure each serving has prawns and vegetables. Garnish with fresh cilantro and serve immediately while hot. The balance of spicy chilies, sour lime, salty fish sauce, and fragrant herbs creates the classic hot and sour flavor that makes this soup a staple in Thai cooking.

Thai Fried Rice

Ingredients (2 servings)

  • 2 cups cooked jasmine rice (preferably day-old)
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • ½ small onion, finely chopped
  • 1 cup prawns, chicken, or tofu (optional)
  • 2 eggs
  • ½ cup carrot, diced
  • ½ cup green onions, chopped
  • 1–2 tbsp fish sauce
  • 1 tsp soy sauce
  • ½ tsp sugar
  • ½ cup tomatoes, chopped (optional but common in Thai fried rice)
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and chopped onion and stir-fry briefly until fragrant and softened. If using prawns, chicken, or tofu, add them to the wok and cook until the protein is fully cooked. Push the ingredients to one side of the wok, crack the eggs into the empty space, and scramble them lightly until just set.

2. Add the cooked rice to the wok, breaking up any clumps as you stir. Toss the rice with the other ingredients so it begins to heat evenly. Stir in the diced carrots and chopped tomatoes if using, then season the rice with fish sauce, soy sauce, and a small pinch of sugar. Continue stir-frying for several minutes, tossing frequently so the rice absorbs the flavors and becomes lightly toasted.

Just before serving, mix in the chopped green onions and give everything one final toss. Serve the fried rice hot, garnished with fresh cilantro and lime wedges. Squeezing a little lime juice over the rice just before eating adds a bright, fresh flavor that is typical in many Thai fried rice dishes. 🍚🍤🌿

Chicken in Coconut Soup

Ingredients (2–3 servings)

  • 2 cups coconut milk
  • 1 cup chicken broth
  • 1 stalk lemongrass, lightly smashed and cut into pieces
  • 3–4 slices galangal or fresh ginger
  • 3 kaffir lime leaves, torn (optional)
  • 1 cup chicken breast, thinly sliced
  • 1 cup mushrooms, sliced
  • 1–2 Thai chili paste (use amount to liking)
  • 2 tbsp fish sauce
  • 1–2 tbsp lime juice
  • 1 tsp palm sugar (or brown sugar)
  • 2 tbsp fresh cilantro, chopped
  • 2 green onions, sliced

Instructions

  1. In a medium pot, combine the coconut milk and chicken broth and bring to a gentle simmer over medium heat. Add the smashed lemongrass, galangal or ginger, kaffir lime leaves, and Thai chilies, allowing them to simmer for several minutes so their aromatic flavors infuse the soup. The broth should become fragrant but should not boil too vigorously, as coconut milk can separate if overheated.

2. Add the sliced chicken and simmer gently until the chicken is cooked through. Stir in the mushrooms and continue cooking for a few more minutes until they soften. Season the soup with fish sauce and palm sugar, stirring until the sugar dissolves and the flavors begin to balance.

Remove the soup from the heat and stir in the fresh lime juice, which brightens the rich coconut broth. Taste and adjust seasoning if needed, adding a little more fish sauce for saltiness or lime juice for extra acidity. Ladle the soup into bowls and garnish with chopped cilantro and sliced green onions before serving. The result is a comforting soup that balances creamy coconut, bright citrus, and fragrant herbs—one of the most beloved flavors in Thai cuisine. 🥥🍗🌿NOTE: Depending on amount of chili paste you add will affect the lightness/or darkness of the coconut base of the broth. I used none in mine and my broth was more white!