Soup

chicken wingettes • chicken bouillon cube • tomatoes • onions • Celery leaves for garnish or to add extra flavor (optional) • salt

chicken drumsticks (1 kg) • fresh egg noodles for Khao Soi (1/2 kg) • vegetable oil (240 ml) • coconut milk (720 ml) • Curry Paste: • dried red chilies • garlic • small shallots • Peel from 1 kaffir lime • fingerroot • fresh turmeric • sliced lemongrass •

vegetable broth (made with carrot, onion, and celery) (about 240 ml) • soy milk (about 250 grams) • butter (about 14 grams) • sliced straw mushrooms • Swiss chard, as desired • Salt and pepper • onion, chopped • Grana Padano cheese, for topping (or any hard cheese you have on hand) • Olive oil, for seasoning

Chicken breast, cut into pieces (as desired) • fresh ramen noodles • ready-to-use shabu soup (120 ml) • water (600 ml) • ready-made fried garlic

carrot • potato • tomato • daikon radish • ground chicken or chopped chicken • onion • light soy sauce • chicken bouillon powder • sugar or stevia • salt, black pepper

pumpkin • zucchini • curry paste • mackerel • chili peppers • shallots, garlic, salt

large eggs • ground pork (200 grams) • napa cabbage • carrot • green onion, sliced • soy sauce (30 ml) • seasoning sauce (30 ml) • Ground black pepper, to taste • Vegetable oil • garlic, minced • Fried garlic for topping • Water for the soup

large raw shrimp, peeled and deveined • fried large dried shrimp • pork cracklings • fried firm tofu, diced • large eggs • garlic chives • bean sprouts • chopped pickled radish • shallots, diced • roasted ground peanuts • roasted chili flakes • lime •

cooked fresh bamboo shoots (500 g) • yanang leaf juice (700 ml) • Mushrooms of your choice, such as oyster mushrooms, or a mix, as desired • acacia leaves (cha-om) (150 g) • lemon basil leaves (bai maeng-lak) (50 g) • fermented fish sauce (pla ra) (100 ml) • MSG • fish sauce • shallots • lemongrass, sliced • Red chili peppers, to taste, for desired spiciness • toasted rice or (soaked sticky rice, pounded finely)

fresh bamboo shoots, boiled (300 grams) • yanang leaf juice (about 710 ml) • earthstar mushrooms or other mushrooms of your choice (150 grams) • pumpkin, cut into pieces (200 grams) • ground soaked glutinous rice (soak glutinous rice, then pound until fine) • salt • flavorful fermented fish sauce (pla ra) • fish sauce • dried chilies • shallots • lemongrass, sliced • chopped green onions, sweet basil leaves, and acacia leaves (cha-om) •

banana blossoms, trimmed to the pale inner part • pork ribs (about 200 grams) • acacia leaves, picked • wild betel leaves, roughly chopped • tomatoes, cut into wedges • vegetable oil • water (about 500 ml) • small dried chilies • small garlic cloves • shallots • salt • shrimp paste •

bamboo shoots for soup • pumpkin • zucchini • straw mushrooms • acacia leaves (cha-om) • Thai basil leaves • lemongrass • small shallot • Thai chilies • sticky rice • yanang leaves • water (about 1/2 liter) •

free-range chicken, cut into pieces (500 grams) • lemongrass • young galangal root • fresh chili peppers • garlic • kaffir lime leaves • green onions • culantro (or substitute with extra cilantro if unavailable) • salt (about 30 grams) • Bouillon • tamarind paste (about 30 grams) • fish sauce (about 30 ml) •

bamboo shoots with yanang leaf extract (ready-to-cook) • toasted rice powder • ladle (about 1/4 cup or 60 ml) fermented fish sauce (pla ra) • fish sauce • Fresh chili peppers • Shallots • Lemongrass • Thai basil • Acacia leaves (cha-om) • Roselle flowers (okra can be substituted)

Chinese broccoli (gai lan) • water spinach (morning glory) • napa cabbage • Thai sour curry seasoning mix • water (1.5 liters) • tamarind paste • palm sugar • fish sauce • Ground black pepper and chili flakes, to taste

Chicken stock • Potatoes, diced • shallot, cut into 4 pieces • tomatoes, cut into 4 pieces each • Chicken breast, diced • wedge of lime • date powder • Fried shallots and chopped cilantro for garnish • crispy frying flour • water • Banana, thinly sliced • Ground black sesame seeds to taste (optional)

pork bone • Dried red cotton tree flowers, soaked for about 1 hour • Nam Ngiao chili paste (store-bought) • cherry tomatoes • chicken feet • pork blood

Nam Ngiao curry paste (packet) • pork spare ribs (about 300 grams) • pork bones (about 300 grams) • ground pork (about 200 grams) • chicken feet • water (1000 ml) • Dried red cotton tree flowers (dok ngio), to taste (add more if you like, less if you don't) • Tomatoes, to taste • Green onions and cilantro • soy sauce (about 30-45 ml) • granulated sugar (about 12 grams) • seasoning powder (RosDee or similar) •

Rice noodles for 2 people • fish balls • ground pork (200-300 grams) • soy sauce • ground white pepper • chili flakes • fish sauce • lime • fried garlic with oil • crushed peanuts • roasted chili powder (optional) • Chopped cilantro and green onions for garnish

shrimp (100 grams) • king oyster mushrooms • lemongrass • kaffir lime leaves • tomato • water (240 ml) • fish sauce (30 ml) • lime juice (45 ml) • Chili peppers, to taste • fresh Thai basil leaves

chicken meat (about 250 grams) • dried chili peppers • lemongrass • galangal • kaffir lime leaves • tomatoes • mushrooms (about 80 grams) • chopped fresh chili peppers • shallots • ladles tamarind juice (about 1/2 cup or 120 ml) • ladle lime juice (about 2 tablespoons or 30 ml) • salt •

chicken thigh • coconut milk (about 500 ml, use your preferred brand) • yellow onion • tomato • limes • Tamarind paste (optional) • lemongrass, sliced diagonally • galangal • shallots, smashed • cilantro roots, smashed • kaffir lime leaves, torn • dried or fresh red chilies •

Young galangal, sliced into small • Lemongrass • Kaffir lime • Shallots, smashed or sliced as desired • Roasted dried chilies • Smashed Thai bird’s eye chilies • Coconut milk (carton) • Lime • Fish sauce • MSG (optional) • Chicken bouillon powder (optional) • table salt •

oyster mushrooms (about 400 grams) • king oyster mushrooms (about 350 grams) • shrimp, peeled and deveined (about 350 grams) • tomatoes • large onion • lemongrass • garlic • shallots • young galangal • Green onions and cilantro, to taste (cut into 3-inch pieces) • Fresh and dried chilies, to taste • Fish sauce •

chicken breast and thigh • small head cabbage, chopped • concentrated tamarind paste • fish sauce • palm sugar • salt • shallots • lemongrass, sliced diagonally • galangal, sliced • kaffir lime leaves, torn • sawtooth coriander (culantro) • coconut milk •

Nam Ngiao curry paste • Pork ribs, cut into • Pickled mustard greens • Tomatoes • Rice noodles (khanom jeen) • Cucumber • Lime

Nam Ngiao curry paste • pork cartilage bones • ground pork • ground pork, shaped into meatballs • shrimp paste • dried red cotton tree flowers (about one small bag) • small tomatoes • large block pork blood or 4 tubes pork blood • cilantro roots • Khanom Jeen noodles (fermented rice noodles) • Pickled mustard greens, sliced into • Chopped cilantro and green onions •

shrimp (about 1/2 kilogram), peeled as desired, preferably with the head fat left on • set of Tom Yum herbs (galangal, lemongrass, kaffir lime leaves) • Shimeji mushrooms or any mushrooms you like • dried chilies • fresh chilies, or more to taste • Culantro (or cilantro) for garnish • Tom Yum chili paste • Fish sauce • Lime

straw mushrooms (about 400 grams) • water (700 ml) • galangal root • lemongrass • Thai chilies • kaffir lime leaves • chopped sawtooth coriander (culantro) • soy sauce (30 ml) • salt (5 grams) • lime juice (45 ml)

ground pork (500 grams) • pork soup bones (500 grams) • tomato • Nam Ngiao chili paste • pork blood curd • Cilantro, fried garlic, pickled mustard greens, bean sprouts, shredded cabbage (for garnish) • cotton tree flowers (dok ngio) • shrimp paste