Khao Tom Pla Tha Chalom Charoen Nakhon

Hot rice soup with various seafood such as shrimp, squid, and fish. Savory broth, fragrant with fried garlic and celery. Served with fermented soybean paste dipping sauce for added flavor.

Fresh grouper rice soup. Firm, non-fishy meat served in a hot, clear broth, topped with herbs and fried garlic. Refreshing and easy to swallow.

Tender, white sea bass rice soup in a clear, mellow broth. Ideal for light meals or for breakfast and dinner.

Rice soup with large, fresh shrimp. Tender, sweet shrimp. Sweet and savory broth from the shrimp and stock. Seasoned with ground pepper and vinegar to taste.

Rice soup with fresh oysters. The sweet, juicy oysters give the broth a rich flavor and a special oceanic aroma.

Fresh squid rice soup. Tender, springy squid. Clear, hot broth that's easy to swallow. Topped with fried garlic for extra aroma.

Rice soup with braised duck or chopped braised duck pieces. Tender, fragrant duck seasoned with spices. Mellow sweet and savory broth from boiling the duck.

Classic dish. Rice soup with soft, bouncy minced pork balls. Flavorful broth, easy to eat, suitable for all ages, especially for breakfast.

Rice soup with well-cleaned pork stomach, boiled until tender but not tough. Fragrant pepper broth.

Tender pork rib rice soup, simmered until the meat is falling off the bone. Sweet broth from boiling pork bones. Served with vinegar and chili to cut through richness.

Rice soup with 'Ba-teh' (braised pork in soy sauce), a sweet and savory flavor. An ancient Chinese recipe that is hard to find, pairs well with hot rice soup.

Rice soup for those who love fish head. Features tender, chewy skin and cheek meat. Rich flavor from fish fat in the broth.

Choose to mix 2 ingredients in one bowl, such as grouper with shrimp, or minced pork with oysters, according to your preference.

A mixed dish where you can choose up to 3 favorite ingredients in one bowl for a variety of flavors and satisfying portions.

A rich tom yum soup with mixed seafood: shrimp, squid, fish. Sour, spicy, salty flavors, fragrant with herbs like galangal, lemongrass, and kaffir lime leaves.

Spicy and rich shrimp tom yum soup, fragrant with shrimp roe and tom yum spices. Intense flavor, perfect with hot steamed rice.

Spicy and sour grouper head soup. Effectively removes the fishy smell. The head meat is rich and has chewy cartilage.

Plump grouper fillets in a spicy tom yum broth. The fresh, sweet fish contrasts perfectly with the sour and spicy soup.

Clear grouper head soup (no rice). Refreshing flavor, emphasizing the taste of the fish and broth. Served with steamed rice.

Grouper fillet soup (no rice). Clear, mellow broth, fragrant with celery and fried garlic. Ideal for those who prefer to eat just the fish.

Large sea bass fillet soup. Clear, hot broth with a light, stomach-friendly flavor. Served with hot steamed rice.

A soup combining the deliciousness of the sea: shrimp, fish, squid, in a flavorful broth. Generous portions of ingredients.

Plump fresh oysters served with a generous set of accompaniments: Sesbania grandiflora leaves, fried shallots, bird's eye chili, garlic, and chili paste. Served with seafood dipping sauce.

Perfectly cooked grouper slices, tossed in a zesty dressing with sour, spicy, and salty flavors, garnished with celery and onion for aroma.

Blanched mixed seafood: shrimp, fish, squid, tossed with a spicy dressing. Excellent as an appetizer or main dish.

Fresh oysters tossed in a Thai-style spicy salad with chili and lime, complementing the natural sweetness of the oysters.

Crispy blanched jellyfish tossed with a spicy dressing, enjoyable to chew.

Chewy glass noodle salad with stir-fried minced pork, seasoned sour and spicy according to Thai salad recipes.

Grouper slices in bite-sized pieces, blanched to a pleasing white. Served with fermented soybean paste or seafood dipping sauce. The fish tastes fresh and sweet.

Cooked sea bass slices, served hot with a delicious dipping sauce. A healthy dish emphasizing the natural flavor of the fish.

Blanched mixed seafood: shrimp, squid, fish. Freshly blanched to a tender-crisp texture. Served with a spicy dipping sauce.

Fried or blanched sea bass fillets stir-fried with celery and shredded ginger. Fragrant, mellow flavor, easy to eat and healthy.

Chicken stir-fried with cashew nuts, dried chilies, and various vegetables. Sweet, salty, and savory flavor, with a wok aroma.

Light green curry soup. Sweet, savory, and salty flavor with a mild spiciness. Fragrant with green curry paste, containing chicken and eggplant.

Crispy sweet peas stir-fried with fragrant shrimp paste and minced pork. A mellow salty, savory, and sweet flavor from high-quality shrimp paste.

Crispy fresh Chinese broccoli stir-fried with salted fish. Salty and savory flavor, fragrant with salted fish. Delicious with rice soup.

Tender water mimosa shoots stir-fried over high heat with chili and garlic. Spicy, hot, salty, and savory flavor, with crispy greens.

Shredded morning glory stir-fried with rich, fragrant shrimp paste. The flavor penetrates every strand of the greens.

Chinese broccoli stir-fried with crispy deep-fried pork belly. The crunchy texture of the fried pork complements the fresh Chinese broccoli.

Blanched Chinese broccoli topped with seasoned oyster sauce. Mellow flavor, fragrant with sesame oil.

Popular dish. Fresh morning glory stir-fried over high heat with fermented soybean paste, chili, and garlic. Perfectly salty and spicy, with crispy, delicious greens.

Tender Hong Kong Kailan stalks, blanched or stir-fried with oyster sauce. The sweet crispness of the vegetables complements the salty and savory sauce.