Thai soups can be clear and fragrant, creamy and rich, or somewhere between. Much of their character comes from aromatics infused into broth and seasoning added near the end.
In the kitchen
Lemongrass, galangal and makrut lime leaf add fragrance. Slice or bruise them to suit the cooking time, then simmer gently. Larger pieces may be removed before serving because they can remain tough.
Pairing and practical tips
Add vegetables and proteins according to their cooking times. Taste after the aromatics infuse, balancing saltiness, sourness, heat and richness. Lime is often best added near the end for a fresh aroma.
Thai recipes vary by region, household and available ingredients. Taste as you cook and adjust seasoning in small steps.
Keep exploring
Continue with related guides or browse all Thai food stories.