Krua Nai Mee

The classic spicy and sour Thai soup with shrimp. Flavored with lemongrass, galangal, kaffir lime leaves, and fresh chilies. Savory, tart, and aromatic.

A richer version of Tom Yum soup enhanced with shrimp paste or shrimp fat. The broth is creamy, oily, and intensely savory with a deep orange color.

Mixed meat or seafood Tom Yum soup. Typically includes shrimp, squid, fish, and sometimes pork or chicken in a spicy and sour broth.

Clear broth Tom Yum soup without chili paste or milk. It has a sharp, clean sour and spicy taste from fresh lime juice and crushed chilies.

Clear spicy and sour soup made with fish head. The fish head adds a gelatinous texture and deep flavor to the herbal broth.

Tom Yum soup featuring fresh sea bass fillets. The white fish meat is tender and mild, absorbing the spicy and sour flavors of the soup.

Stir-fried shrimp with garlic and pepper. Savory and aromatic with a slightly salty glaze. Best eaten with steamed rice.

Stir-fried Clams (likely with chili paste and basil or prepared as a spicy salad. The clams have a chewy texture and sweet brininess.)

Thai-style omelet with crab meat. Crispy edges and fluffy inside, served with chili sauce. A comforting and popular dish.

Fried eggs topped with a savory stir-fry of minced pork, vegetables, and sauce. A hearty dish that combines eggs with a flavorful topping.

Stir-fried century eggs (preserved eggs) with holy basil and minced pork, topped with crispy fried basil leaves. The creamy, distinct taste of the egg contrasts with the spicy stir-fry.

Mixed spicy Thai salad. Usually contains seafood, minced pork, and vegetables tossed in a dressing of lime juice, fish sauce, and chilies.

Stir-fried mixed vegetables with crispy pork belly. A savory dish combining fresh crunch from veggies and rich texture from the pork.

Stir-fried baby kale or cabbage sprouts with crispy pork belly. The vegetable is crunchy and slightly sweet, paired with savory oyster sauce.

Stir-fried morning glory (water spinach) with garlic, chili, and soybean paste. A classic Thai vegetable dish, salty, spicy, and crunchy.

Stir-fried white Chinese chives, often with tofu or minced pork. The chives have a delicate onion-garlic flavor and tender-crisp texture.

Stir-fried water mimosa with crispy pork belly. Water mimosa has a unique chewy and spongy texture, absorbing the spicy and savory sauce.

Jungle curry with sea bass and herbs. A spicy, water-based curry without coconut milk, packed with healthy Thai herbs like fingerroot and peppercorns.

Sizzling stir-fried sea bass with spicy herbs. Features aromatic ingredients like green peppercorns, fingerroot, and kaffir lime leaves for intense heat and fragrance.

Stir-fried sea bass with Chinese celery. A milder dish where the distinct, fresh aroma of celery complements the tender fish.

Deep-fried sea bass topped with a three-flavored sauce: sweet, sour, and spicy. The sauce is typically made from tamarind, palm sugar, and chili.

Boiled sea bass fillets served with a spicy seafood dipping sauce and blanched vegetables. A light, healthy option focusing on fresh ingredients.

Stir-fried squid with salted egg yolk sauce. The sauce is rich, creamy, and sandy in texture, coating the tender squid pieces.

Deep-fried egg tofu topped with a thick gravy containing minced pork, carrots, corn, and mushrooms. Mild and savory, suitable for all ages.

Stir-fried young coconut shoots with chili paste and crispy pork. The coconut shoots are crunchy and sweet, pairing well with the rich, spicy paste.