Cookbook

Traditional Thai and Akha recipes

Niti Muelaeku

www.ThaiAkhaKitchen.com
 About the author

I’m a member of the Akha hill tribe, Part of the fun of cooking Thai food
an ethnic minority group with villages is finding little ways to make your
scattered across parts of northern version stand out from the “same
Thailand. I consider myself to be same, but different” style of dishes
Thai-Akha, and this shows in the type that you find at a lot of restaurants and
of fusion cuisine I create in my own street vendors around the country.
kitchen. As you’ll learn from my class and
I have loved cooking since I was a from the recipes in this cookbook,
child. I first learned to cook Akha food I believe in experimenting with
with my family. We would create three ingredients, spices and cooking
meals a day from fresh ingredients techniques in order to create dishes
we grew in the village and enjoy them that you’ll really love to eat!
together, family-style, served on large
Niti Muelaeku
dishes arranged on a rattan table. Owner & Chef, Thai Akha Kitchen
As I grew up, I discovered that my
neighbors made the best Thai street
food, and I started learning how to
cook Thai dishes with them. Later,
I spent four years in the USA – first
as a student and then working in the
kitchens of fine-dining restaurants.
Cooking has always been a part of
my life, and I’ve loved it as long as I
can remember. In fact, just thinking
about spending time in the kitchen
creating some delicious food brings
a smile to my face. I also love trying
new foods – and I’ll try just about
anything at least once, for if you never
try, you’ll never know!

2 Thai Akha Kitchen

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About the Author 02

03 Table of Contents
My Thai Akha Heritage 04
Basic Introduction to Thai Cooking 05
List of Ingredients 06
07 Appetizers
08 Papaya Salad
09 Thai Spring Rolls
10 List of Ingredients
Desserts 11
Mango Sticky Rice 12
Pumpkin in Coconut Milk 13
List of Ingredients 14
15 Thai Curry and Curry Paste
16 Red Curry Paste
17 Red Curry Chicken
18 Green Curry Paste
19 Green Curry Chicken
20 Panang Curry Paste
21 Panang Chicken Curry
22 Massaman Curry Paste
23 Massaman Chicken Curry
24 List of Ingredients
Stir-Fry 25
Sweet and Sour Vegetables with Chicken 26
Chicken with Cashew Nut 27
Chicken with Hot Basil 28
Pad Thai 29
30 Thai Soup
31 Chicken & Coconut Milk
32 Hot & Sour Prawn Soup
33 Clear Soup & Egg Tofu
Akha Dishes 34
Akha Soup 35
Sapi Thong 36
Akha Salad 37
38 Notes
39 How to use the Dry Spices
40 Conclusion

Thai Akha Kitchen 3

 My Thai Akha heritage
The Akha people immigrated people mixed here.
through China, Laos and Myanmar Since I grew up in such a diverse
during the early 1900s and ultimately and mixed place, I am fluent in four
became citizens of Thailand.
different languages:
There are now 80,000 Akha
Akha is my first language.
people living in small villages in the
mountains of Thailand. Lanna is the language I use the most
in my daily interactions in Chiang Mai.
The Akha are an indigenous group,
and there are only about 400,000 Thai is the third language I learned.
Akha people around the world. (As a Thai citizen, I began learning
Thai in school at the age of five).
If you know your world history, then
you know that the name “Thailand” English is my fourth language.
hasn’t appeared on maps or in history
books for that long. By Niti Muelaeku
Instead, there were several different
kingdoms that made up Thailand, the
best known being Siam (a kingdom
found in what is now the middle of
modern-day Thailand). In those days,
Chiang Mai belonged to the Lanna
Kingdom, which ruled much of the
north. Today, there are 12 different
groups (or tribes) of ethnic minority
people living in Northern Thailand,
and the Akha are one of them.
When these kingdoms came
together under a single ruler, the
new kingdom was named Thailand.
Thai means “free” or “freedom” – so
Thailand is the “land of freedom.”
It’s a fitting name too, when you
consider the fact that this part of
Southeast Asia was never successfully
colonized by European powers.
Ours is the only country in this region
that can make that statement, and it’s
probably one of the reasons there are
so many different ethnic groups of

4 Thai Akha Kitchen

Basic introduction people don’t like it), but it’s an essential
ingredient that’s used in moderation in
certain dishes. When opened, shrimp paste

to Thai cooking should be sealed in plastic or an airtight

container.
Finally, we often use palm sugar in place
Thai cooking is basic and easy to learn! of refined sugar to sweeten dishes. Palm
In our way of cooking, it’s rare to use sugar is made from the sap of the Palmyra
exact measurements (though we’ve done palm, the date palm or the sugar date palm.
our best to use precise measurements in If you don’t have palm sugar, you can use
this cookbook). Instead, when cooking brown sugar, white sugar or any other
Thai or Akha food, we tend to follow this sugar substitute.
saying: “Put everything in the pot, and cook How Thai food is served
with your heart!” We also use the magic of
Thai cuisine doesn’t really have the
cooking: salt and sugar. Thai food is always
concept of multiple courses (such as
sweet, salty and spicy at the same time.
appetizers followed by soup, salad, a
When it comes to salting our dishes, we main course and dessert). Instead, we eat
may use sea salt, fish sauce or soy sauce - whatever we want, however we want and
all of which can bring out different flavors. at any point in the dining experience. The
Sometimes we balance the flavors by same goes for certain types of food being
adding a bit of sugar. reserved for certain times of day. If you
Salt in Thai cooking want pad Thai for breakfast, that’s cool.
Thai people use fish sauce (which is It’s also a great meal to enjoy for lunch or
made from anchovies, salt and water) as dinner. You can always find something to
a condiment that they can add to their eat 24 hours a day in Thailand - and you
food to make it saltier. Amber in color and can often choose from the same lineup of
often served with chopped chilies floating dishes.
in it, fish sauce is a main ingredient in Thai people share their food with each
Thai cuisine, and it doesn’t need to be other when dining. At a table, there is
refrigerated. usually one bowl of soup, one bowl of curry,
Soy sauce (also called soya sauce) is one plate of stir-fry and one cold plate (like
made from soy beans, wheat flour, salt and a salad). These are to be shared among
water. In Northern Thailand, we use more three or four people at the table, each of
soy sauce than fish sauce in Thai cooking. whom has their own plate of rice.
In our kitchen, we use Healthy Boy brand While family-style cuisine is most popular
light soy sauce ("See ew Khaow"), which in Thailand, I have adapted most of the
also does not need to be refrigerated. We recipes in this book so that they make one
also use sea salt in some cooking – though serving. A few recipes serve small groups.
mostly for sweet dishes or desserts.
Vegetarians who would like to avoid fish
sauce can use table salt, sea salt or soy
sauce to season their food. Likewise, those
with a gluten or wheat allergy can use fish
sauce or salt as a substitute for soy sauce
(which does contain gluten).
Another important ingredient used in
some Thai cooking is shrimp paste, which is
made from fermented ground shrimp or krill
mixed with salt. Its aroma is pungent (some

Thai Akha Kitchen 5

 List of ingredients:
Fresh vegetables ผักสด (Thai) Pak Sod (pronunciation)

• Bean Sprouts • ถั่วงอก • Tua Ngok

• Carrot • แครอท • Kae-Rot
• Chinese Cabbage • ผักกาดขาว • Pak Gaat Kaao
• Chives • กุยช่าย • Gui Chaai
• Coriander or Cilantro • ผักชี • Pak Chee
• Cucumber • แตงกวา • Dtaeng-Gà-Waa
• Galangal • ข่า • Khaa
• Garlic • กระเทียม • Gra Tiam
• Green Anaheim Pepper - Green Chili • พริกหนุ่ม • Prik Mum
• Green Onion • ต้นหอม • Dton Hom
• Hot Basil or Holy Basil • ใบกระเพรา • Bai Gka Prow
• Kaffir Lime or Makrut Lime • มะกลุด • Ma-Krut
• Lemongrass • ตะไคร้ • Dta Krai
• Lime • มะนาว • Ma Now
• Long Bean • ถั่วฝักยาว • Tua Fak Yaao
• Mushroom • เห็ด • Het
• Onion • หัวหอม • Hua Hom
• Potato • มันฝรั่ง • Man Fa Rang
• Pumpkin • ฟักทอง • Fuck Tong
• Red Cayenne Pepper - Red Chili • พริกชี้ฟ้า • Prik Chee Faa
• Red Sundried Anaheim Pepper • พริกแห้งอินเดีย • Prik Hang In Dia
• Shallot • หอมแดง • Hom Daeng
• Thai Basil • ใบโหระพา • Bai How Ra Paa
• Thai Eggplant • มะเขือเปาะ • Ma Keua Bau
• Tomato • มะเขือเทศ • Ma Keua Tayt
• Turmeric • ขมิ้น • Ka Min
• Winter Melon • ฟักเขียว • Fuck Kieow

6 Thai Akha Kitchen

Appetizers
Foods that you might consider
appetizers are viewed more as
snacks in Thai culture.
This would be something that
we could eat at break time, when
we’re in a rush, or on the weekend
when we’re hanging out with
friends at a waterfall or in a park.
For example, there’s nothing
quite as satisfying as sitting down
with friends to enjoy a beer and
some papaya salad.
Or when visiting the Sunday
night market, we might pick up
a spring roll for a snack while
shopping.
We call this type of food khong
gin len, which literally means
“food to eat for fun”.

Recipes:

Papaya Salad

Thai Spring Rolls

Thai Akha Kitchen 7

 Papaya Salad
ส้มตำ� - Som Tum
Serves: 1 plate To make this salad, you’ll need green papaya.
If you don’t have access to green papaya, you can
Prep. Time: 15m substitute green mango or cucumber instead.
This is a classic dish that many Thai people enjoy daily.
Cook Time: 5m It’s easy to find on street corners around Thailand.
Steps:
Ingredients:
1. Using a mortar and pestle, smash and mix the chilies, long
• 1-2 small chilies beans and garlic together until blended.
• 1 long bean, cut into 2. Add the tomato, palm sugar, fish sauce or salt, a squeeze
1-inch (2.5-cm) chunks of lime juice, shredded papaya, carrot, tamarind sauce and
• 1 large garlic clove shrimp paste to the mixture.
• 1 tomato, cut into wedges 3. Place the mix on a plate and sprinkle roasted peanuts on
(smiley moon 1) top as garnish.
• 50 g (1.75 oz) shredded Cook’s Tip:
green papaya 2
• 20 g (0.7 oz) shredded 1. Cook with your heart. Part of making the perfect dish of
carrot som tum is knowing exactly how you prefer to season it.
You can always add more salt later, so it’s a good idea to
• 1-2 teaspoons palm sugar use a small amount first. If you would like to make the salad
• 1-2 limes, wedged for sweeter, add more palm sugar. If you would prefer it to be
squeezing a bit more sour, add more lime juice. Not spicy enough?
• 1-2 teaspoons fish sauce, Smash another chili or two into the dish.
or a pinch of salt to taste 2. If you don’t have a mortar and pestle, follow these instruc-
• 1 tablespoons tamarind tions instead:
sauce 3 (optional) Smash the chilies, long beans and garlic on a cutting board
• 1/4 teaspoon shrimp paste with the broad edge of a large chopping knife.
Peel the skin off of the green papaya and shred the rest of
the fruit inside with a shredder or grater.
Garnish: roasted peanuts
Mix all the ingredients together in a bowl with a spoon.
Enjoy your papaya salad!

1 “Smiley moon” is a term we use in our cooking class to refer to wedge cuts. Don’t worry if you don’t rec-
ognize this term. It just means to cut the tomato into wedges.
2 Green papaya is unripe (or young) papaya. When it ripens, it changes color from green to a yellowish or
even orange carrot color.
3 To make the tamarind sauce, peel skin off of the pod to remove the fruit and seed inside. Soak these in
warm water for 10 minutes, press them with the edge of a spoon (while still in the water) to break the pulp
apart.

8 Thai Akha Kitchen

 Thai Spring Rolls
(ปอเปี๊ยะทอด) - Por Pia Tod
10-12 Spring Rolls The crispy rice paper wrap is the best part of these
Thai spring rolls. This is also a great dish for vegetari-
Prep. Time: 10m ans, with plenty of protein from the tofu. Eat with Thai
sweet chili sauce.
Cook Time: 15m
Steps:
1. Heat a wok on high heat and add 1 tablespoon of cooking
Ingredients: oil. Add the garlic and stir-fry for 15 seconds before adding
• 10-12 square (5-inch or tofu, carrot, bean sprouts, noodles and soy sauce. Stir-fry
for 3 to 4 minutes until all liquid evaporates. Set aside to
about 12.5 cm) spring roll cool.
wrappers
2. Place a spring roll wrapper on the cutting board so that it’s
• 1 large garlic clove, finely arranged in a diamond shape. Place a spoonful of filling in
chopped the middle.
• 1/2 block of firm yellow 3. Grab the bottom corner and fold just over the filling (but
tofu, shredded or chopped don’t fold the paper all the way in half). Fold the left and right
into fine strips corners over the filling to make an envelope.Then roll it up
tightly.
• 300 g (10.5 oz) bean
sprouts 4. Fill a wok about halfway with oil. Turn the heat on high to
bring the temperature of the oil up to 100 °C. (An easy way
• 100 g (3.5 oz) carrot, finely to check the temperature of the oil: drop a small piece of
shredded garlic in it. If it floats on top of the surface of the oil, then it’s
• 100 g (3.5 oz) glass noo- perfect for deep-frying. If the garlic sinks, then it’s not ready
dles 4 yet. Remove garlic before going to the next step.)
• 1 tablespoon cooking oil 5. Place a spring roll on a big spoon, and make sure that the tri-
angle side is facing the bottom. Gently drop it into the hot oil.
• 2 tablespoons soy sauce Count three seconds (“one elephant, two elephant, three el-
• 3-4 cups cooking oil (for ephant…”) and turn it over for three more seconds. Remove
deep frying) the spring roll from the oil. It should be golden and crispy.
6. Cut the spring roll in half or quarters with scissors, and serve
with Thai sweet chili sauce.

4 Soak the glass noodles according to the package instructions. Rinse and drain well before using.

Thai Akha Kitchen 9

 List of Ingredients:
Fruits ผลไม้ Pon La Mai
• Green Papaya • มะละกอ • Ma La Gor
• Mango • มะม่วง • Ma-Mung
• Pineapple • สัปปะรด • Sap Bpa Rot
• Tamarind • มะขาม • Ma Kaam

Spices เครื่องเทศ Kreuang Tayt

• Bay Leaf • ใบเบย์ • Bai Bay
• Black Peppercorn • เม็ดพริกไทยดำ� • Met Prik Tai Dam
• Brown Sugar • น้ำ�ตาลทรายแดง • Nam Taan Saai Daeng
• Cardamom • กระ วาน • Gad Waan
• Chili Powder • พริกป่น • Prik Bayen
• Cinnamon • อบเชย • Op Choie
• Coriander Seeds or Cilantro Seeds • เม็ดผักชี • Met Pak Chee
• Cumin Seeds • เม็ดยี่หร่า • Met Jee Ra
• Indian Curry Powder • ผงกะหรี่ • Pong Ga Ree
• Palm Sugar • น้ำ�ตาลปิ๊ป • Nam Taan Beep
• Salt • เกลือ • Gleua
• Star Anise • โป๊ ย กั๊ก • Bpoh Gak
• Vegetable Bouillon • รสดี • Rot Dee

Meats เนื้อสัตว์ Neua Sat

• Beef • เนื้อวัว • Neua wua
• Chicken • เนื้อไก่ • Neua Gai
• Egg • ไข่ • Kai
• Fish • เนื้อปลา • Neua Plaa
• Pork • เนื้อหมู • Neua Moo
• Prawn • กุ้ง • Gung

10 Thai Akha Kitchen

Desserts When they arrive, they’ll eat
mango sticky rice with her,
regardless of whether they’ve had
When you eat out in Thailand at breakfast yet.
a local restaurant, you’re likely to In other words, it’s a fun food for
get a strange look if you ask to free time.
see a dessert menu after you’ve In this cookbook, we’re
finished your meal. highlighting two desserts.
That’s because authentic Thai The first is mango sticky rice,
restaurants don’t serve what which is easily one of the most
Westerners consider dessert. popular sweet treats in Thailand
That sort of food is reserved for - with locals and tourists alike.
sweet shops and certain street You’ll find it sold by street vendors
vendors, and it isn’t often eaten all over the country.
after a meal. The second dish we’re featuring
However, we should note that is pumpkin in coconut milk. This
touristy restaurants serve dessert is a very rich and sweet dessert
because they know their guests that’s easy to make. In my opinion,
are probably looking for something it tastes even better with vanilla
like this after a meal. ice cream on top, although you
We call this khong wan (which can also enjoy it without. This dish
literally means “sweet thing”), and is called buak fuk tong. “Buak”
it’s mostly reserved for free time. means white, which is the color
Sweet treats are the kind of food the dish turns when prepared;
that a family with children might “fuk” refers to any plant in the
make in the afternoon as a snack. squash family; and “tong” means
golden. So buak fuk tong is a
Similarly, you might order a golden squash (i.e. pumpkin) dish
sweet dessert at an event, a party that turns white when prepared
or even a temple fair. It’s a one-off according to the recipe.
treat that you enjoy regardless of
when you last ate. Recipes:
With that in mind, desserts
are eaten throughout the day in
Thailand. Grandma might wake Mango Sticky Rice
up at 6 am to start making mango
sticky rice because she knows her
grandchildren are visiting at 9 am.
Pumpkin in
Coconut Milk

Thai Akha Kitchen 11

 Mango Sticky Rice

ข้าวเหนียวมะม่วง - Khao Niao Ma Muang

Serves: 3-4 This dessert may not have a fancy name, but the taste
is unbelievable. Glutinous “sticky” rice is soaked in
Prep. Time: 15m coconut milk, infused with the sweet-and-sour fruit-
iness of ripe mango and features the rich and nutty
Cook Time: 1h flavor of fried, salted mung beans.

Ingredients: Steps:
• 2 cups sticky rice 5
1. Cook the sticky rice first. Place the rice in a bowl and cover
• 1/2 cup coconut milk with room temperature water. Leave it to soak for four to
five hours before cooking.
• 1/2 cup water
2. Drain the water and replace it with clean water. Continue to
• 1/8 cup sugar rinse and drain like this three to four times, until there is no
• 1/4 teaspoon salt milky water in the runoff.
• 1 ripe mango, peeled, 3. To cook the rice, you’ll need a steamer and cheesecloth.
seeded and cut into thick Place the cheese cloth on the top of the steamer. Place the
slices soaked rice on top of the cheesecloth, keeping all cheese
cloth inside the pot. Cover with a lid and let it steam on
high heat for 45 minutes to an hour.
Garnish: fried salted mung
beans 4. After the rice is cooked, place the rice in a mixing bowl.
5. Add the coconut milk, water, sugar and salt to a pot over
medium heat. Stir until the sugar dissolves.
6. Pour the coconut milk mixture over the cooked sticky rice.
Mix well and let sit for 10 to 15 minutes.
7. Place the sticky rice mixture on a plate and layer the man-
go slices to the side. Garnish with the fried salted mung
beans.
Cheesecloth on top of the steamer

5 Sticky rice (also called glutinous rice) is a type of rice grown primarily in Southeast and East Asia.
It sticks together when cooked and is firmer than normal rice. Please note that this is not the same thing as
sushi rice. Read the packet before purchasing the rice.

12 Thai Akha Kitchen

 ญPumpkin in
Coconut Milk
บวดฟักทอง - Buak Fuk Tong
3-4 bowls This easy-to-make dish tastes great, especially when
the weather becomes cooler. Imagine savoring warm
Prep. Time: 15m coconut milk with a chunk of pumpkin and the aroma
of cinnamon. This dish is also delicious when served
Cook Time: 15m with a scoop of ice cream along with fresh sliced ba-
nanas or strawberries.

Ingredients: Steps:
• 1 cup water 1. Peel off the pumpkin skin and remove the seeds. Cut
• 1 cup coconut milk what’s left into small chunks.
• 2 cups small pumpkin 2. Place the water, coconut milk and pumpkin into a pot. Set
chunks the pot on high heat and let it cook for 10 to 15 minutes,
until the pumpkin becomes tender.
• 1/8 cup sugar
3. Add sugar, salt and cinnamon powder. Stir until it dissolves.
• 1/4 teaspoon salt
4. Remove from heat, and leave it to cool for a few minutes
• 1/4 teaspoon cinnamon before serving.
powder

Thai Akha Kitchen 13

 List of Ingredients:
Misc. Ingredients
• Cashew Nut • เม็ดมะม่วงหิมพานต์ • Met Ma-Muang Him-Ma-Paan
• Coconut Cream • หัวกะทิ • Hua Ga Tee
• Coconut Milk • หางกะทิ • Haang Ga Tee
• Cooking Oil • น้ำ�มันพืช • Naam Man Peut
• Egg Tofu • เต้าหู้ไข่ • Dtao-Hoo Kai
• Fish Sauce • น้ำ�ปลา • Nam Plaa
• Glass Noodle or Cellophane Noodle • วุ้นเส้น • Wun Sayn
• Ground Peanuts • ถั่วลิสงบด • Tua Li Song Bot
• Roasted Mung Beans • ถั่วทองทอด • Tua Tong Tod
• Shrimp Paste • กะปิ • Ga Bpi
• Soy Sauce • ซีอิ๊วขาว • See Iw Kaao
• Sticky Rice • ข้าวเหนียว • Khao Niao
• Steamed Rice or Rice • ข้าวเจ้า • Khao Jao
• Tamarind Sauce • น้ำ�มะขามเปียก • Naam Ma-Kaam Bpiak
• Thai Chili Paste • น้ำ�พริกเผา • Naam Prik Pao
• Yellow Tofu • เต้วหู้เหลือง • Dteo-Hoo Leuang
• Pad Thai Noodle • เส้นผัดไท • Sayn Pad Thai
• Thai Spring Roll Wrapper • แผ่นป๋อเปี๊ยก • Paen Bpor Bpiak

14 Thai Akha Kitchen

Thai Curry and The kaffir lime (makrut) is a fruit
with green skin that’s rough and
bumpy. They’re relatively small -

Curry Paste only 2 in (5 cm) across. In Thai

cuisine, we use the kaffir lime
leaves as well as the skin of the
Thai curry is more watery and fruit for cooking.
soupy than curries from other
countries. In Thailand, local curries Coconut milk is made by
are not made from curry powder; combining water with coconut
instead, we use chilli paste. Some flesh and blending them together.
of the main ingredients in most Coconut cream is very similar to
curry pastes (that you won’t find coconut milk, but it contains less
in many Western dishes) include water. For this reason, coconut
galangal, lemongrass, kaffir limes cream has a thicker, paste-like
and shrimp paste. Thick Thai consistency compared to coconut
curries get their creaminess from milk.
coconut milk.
Galangal (khaa) is a relative of Recipes:
the ginger plant, and it looks a bit
similar. You may even hear it called
Red Curry Paste
“Thai ginger” in some cookbooks. Red Curry Chicken
But don’t confuse looks with taste
for these two plants. Galangal
tastes different than ginger, and Green Curry Paste
its root (or rhizome) is very hard. Green Curry Chicken
Slicing it requires a sharp knife.
Lemongrass is a long, grass-like
plant with a fresh, lemony aroma Panang Curry Paste
and flavor. When cooking with Panang Curry Chicken
lemongrass, trim the base and
discard the outer layer. Reserve Massaman Curry Paste
one-third of the white portion Massaman Curry Chicken
above the root for cooking.

Thai Akha Kitchen 15

 Red Curry Paste

เครื่องแกงเผ็ด - Kreuang Gaeng Phet

1 portion Use sundried red Anaheim pepper for people who
don’t like spicy food. For the spicy version, use red
Prep. Time: 15m sun-dried cayenne pepper. If the chillies are seeded,
it won’t be too spicy.
Ingredients: Cut chillies into small pieces and soak in warm water
• 3-5 dried chilies, cut into for 10 minutes. Drain well before putting them in the
small pieces and soaked in mortar.
warm water for 10 minutes
and drained well Steps:
• 1 large garlic clove 1. Combine all ingredients in a mortar and pound with a pes-
• 1 shallot tle until the texture is smooth and fine.
• 1 piece lemongrass
• 1 piece galangal
• 1 piece skin of kaffir lime
• 1 piece turmeric
• 1/4 teaspoon black pepper
• 1/4 teaspoon coriander
seed
• 1/4 teaspoon cumin
• 1/4 teaspoon shrimp paste

Thai Eggplant

16 Thai Akha Kitchen

 Red Curry Chicken

แกงเผ็ดไก่ - Gaeng Phet Gai

Serves 1 Red curry is the original Thai curry; the paste is made
from sundried red chilies (red sundried Anaheim pep-
Prep. Time: 10m per).
The original version was made with water (Gaeng
Cook Time: 10m Phet bpaa Wild Red curry) instead of coconut milk.
If you don’t like coconut, use cooking oil instead of
Ingredients: coconut cream, and replace coconut milk with water.
• 1/3 cup coconut milk Steps:
• 1 cup water 1. Pour the coconut cream into a pot on high heat. Add the
• 1/8 cup coconut cream or red curry paste and cook until oil appears on the surface
vegetable oil and the paste becomes fragrant. Stir frequently to ensure
• All of the red curry paste that it doesn’t burn on the bottom.
made in the previous 2. Add the coconut milk and water. Stir, and let it sit until the
recipe mixture begins to boil.
• 1 Thai eggplant 6, wedged 3. Add the chicken and all of the vegetables. Let it simmer for
(“smiley moon”) 3-4 minutes, until the chicken is tender.
• 50 g (1.75 oz) chicken 4. Add the sweet basil and then the soy sauce, starting with
breast, cut into small 1 teaspoon and adding a little bit more if needed. Turn off
pieces the heat.
• 20 g (0.7 oz) carrot, cut
into medium-thick slivers Cook’s Tip:
• 1 long green bean (or reg- 1. If the food is too salty, too spicy or too sour, add a little bit
ular green beans) cut into of sugar to neutralize the flavor. But if the flavor is already
1-inch (2.5-cm) chunks perfect, there’s no need to add sugar. Eat healthy!
• 2 teaspoons soy sauce or
fish sauce
Garnish: 5-7 leaves sweet
basil

6 If you don’t have access to Thai eggplant, you can use purple eggplant instead. Consider adding broccoli
or cauliflower for a delicious twist.

Thai Akha Kitchen 17

 Green Curry Paste

เครื่องแกงเขียวหวาน - Kreuang Gaeng Kieow Waan

1 portion Making green curry paste requires fresh green chilies.
The Green Anaheim pepper (Prik Noom or Green Chili)
Prep. Time: 10m is commonly used in Thailand as it’s sweet, but not
too spicy. You can also use green bell pepper, jala-
peño or green cayenne pepper. If you don’t like cori-
Ingredients: ander or cilantro, use 4-5 sweet Thai basil leaves to
make a strong, green colored paste.
• 1-3 medium green chilies,
finely chopped Steps:
• 1 large garlic clove 1. Combine all ingredients in a mortar and pound with a pes-
• 1 shallot tle until the texture is smooth and fine.
• 1 piece lemongrass
• 1 piece galangal
• 1 piece skin of kaffir lime
• 1/4 teaspoon black pepper Green Anaheim
• 1/4 teaspoon coriander
seeds
• 1/4 teaspoons cumin Sundried Red Anaheim
• 4-5 coriander stalks (or
sweet basil leaves)
Cayenne
• 1/4 teaspoons shrimp
paste

Thai Sweet Basil

18 Thai Akha Kitchen

 Green Curry Chicken

แกงเขียวหวานไก่ - Gaeng Kieow waan Gai

Serves 1 Enjoy the fresh flavor of the green pepper and corian-
der stems used to make the curry paste in this recipe.
Prep. Time: 10m The coconut milk sweetens the curry and turns it to a
rich green color. That’s why it’s called gaeng kheow
Cook Time: 10m waan (or “sweet green curry”). It was originally invent-
ed by Thai cooks who modified red curry by switch-
ing green peppers for red peppers and using coconut
Ingredients: milk instead of water.
• 1/3 cup coconut milk
• 1 cup water Steps:
• 1/8 cup coconut cream or 1. Pour the coconut cream into a pot on high heat. Add the
vegetable oil green curry paste and cook until oil appears on the surface
• All of the green curry paste and the paste becomes fragrant. Stir frequently to ensure it
made in the previous doesn’t burn on the bottom.
recipe 2. Add the coconut milk and water. Stir and let it sit until the
• 1 Thai eggplant 8, wedged mixture begins to boil.
(“smiley moon”) 3. Add the chicken and all the vegetables, and let it simmer
• 50 g (1.75 oz) chicken for 3 to 4 minutes until tender.
breast, cut into small 4. Add the sweet basil and then the soy sauce, starting with
pieces 1 teaspoon and adding a little bit more if needed. Turn off
• 20 g (0.7 oz) carrot, cut the heat.
into medium-thick slivers
• 1 long green bean, cut into Cook’s Tip:
1-inch (2.5-cm) chunks
• 1-2 teaspoons soy sauce 1. If the food is too salty, too spicy or too sour, add a little bit
or fish sauce of sugar to neutralize the flavor. But if the flavor is already
perfect, there’s no need to add sugar. Eat healthy!
Garnish: 5-7 leaves sweet
basil

8 If you don’t have access to Thai eggplant, you can use purple eggplant instead. Consider adding
broccoli or cauliflower for a delicious twist.

Thai Akha Kitchen 19

 Panang Curry Paste

เครื่องแกงแพนง - Kreuang Gaeng Panang

1 portion Panang curry paste is similar to red curry paste, us-
ing the same type of sundried red chilies, but without
Prep. Time: 15m cumin seed. Some versions add Indian curry powder
or garam masala powder in the paste. In this version,
we add the garam masala when the curry is cooking
Ingredients: for a stronger aroma.
• 3-5 dried chilies, cut into
small pieces and soaked in Steps:
warm water for 10 minutes 1. Combine all ingredients in a mortar and pound with a pes-
and drained well tle until the texture is smooth and fine.
• 1 large garlic clove
• 1 shallot
• 1 piece lemongrass
• 1 piece galangal
• 1 piece skin of kaffir lime
• 1 piece turmeric
• 1/4 teaspoon black pepper
• 1/4 teaspoon coriander
seeds
• 1/4 teaspoon shrimp paste

Kaffer Lime

20 Thai Akha Kitchen

 Panang Curry Chicken

แพนงไก่ - Panang Gai

This curry has Indian and Malay influence and is made
Serves 1 by mixing Indian curry powder (Garam Masala) with
Prep. Time: 10m galangal, lemongrass and kaffir lime. Panang curry is
perfect for meat lovers, as there are no vegetables in
Cook Time: 10m it. Chicken is the most popular meat used in Thailand,
but the southern part of Thailand uses beef instead.
Try both versions. I also like using pork instead of
Ingredients: chicken or beef in this dish.
• 1/3 cup coconut milk Steps:
• 1/3 cup water 1. Pour the coconut cream into a pot on high heat. Add the
• 1/8 cup coconut cream or panang curry paste and cook until oil appears on the sur-
vegetable oil face and the paste becomes fragrant. Stir frequently to en-
sure it doesn’t burn on the bottom.
• All of the panang curry
paste made in the above 2. Add the coconut milk and water. Stir and let it cook until it
recipe begins to boil.
• 200 g (7 oz) chicken 3. Add the chicken and Indian curry powder and let it cook for
breast, cut into small 3-4 minutes until the chicken is tender.
pieces 4. Turn off the heat. Add the shredded Kaffir lime leaves and
• 1-2 teaspoons soy sauce then the soy sauce, starting with 1 teaspoon and adding a
or fish sauce. little bit more if needed.
• 1/3 teaspoon Indian curry Cook’s Tip:
powder 1. If the food is too salty, too spicy or too sour, add a little bit
of sugar to neutralize the flavor. But if the flavor is already
Garnish: Shredded kaffir perfect, there’s no need to add sugar. Eat healthy!
lime leaves. To create this
effect, remove the stem, Indian Curry Powder
place two leaves back-to-
back, roll them into a small
bundle and cut them with a
knife.
Shredded
Kaffie Lime

Thai Akha Kitchen 21

Massaman Curry Paste

เครื่องแกงมั่งสมัน - Kreuang Gaeng Massaman

1 portion You can make Massaman curry paste and turn it into
red curry paste by adding cumin seed, or Panang cur-
Prep. Time: 15m ry paste by adding Indian curry powder (garam masa-
la powder) to the curry. In Thailand we call this “same
same but different”.
Ingredients:
• 3-5 dried chilies, cut into Steps:
small pieces and soaked in 1. Combine all ingredients in a mortar and pound with a pes-
warm water for 10 minutes tle until the texture is smooth and fine.
and drained well
• 1 large garlic clove
• 1 shallot
• 1 piece lemongrass
• 1 piece galangal
• 1 piece skin of kaffir lime
• 1 piece turmeric
• 1/4 black pepper
• 1/4 teaspoon coriander
seed
• 1/4 teaspoons shrimp paste

Galangal

22 Thai Akha Kitchen

 Massaman Curry
Chicken

มั่งสมันไก่่ - Massaman Gai

This curry is originally from the southern region of
Serves 1 Thailand and comes originally from Malay cuisine. It’s
cooked with potatoes, cinnamon sticks, cardamom
Prep. Time: 10m pods, bay leaves and star anise seeds. Add ground
Cook Time: 10m peanuts to give it a creamier texture.
Steps:
1. Pour the coconut cream into a pot on high heat. Add the
Ingredients: Massaman curry paste and cook until oil appears on the
surface and the paste becomes fragrant. Stir frequently to
• 1/3 cup coconut milk ensure it doesn’t burn on the bottom.
• 1 1/3 cup water 2. Add the coconut milk and water. Stir, and let it sit until the
• 1/8 cup coconut cream or mixture begins to boil.
vegetable oil 3. Add chicken, potato, cinnamon stick, star anise, peanut,
• All of the Massaman curry cardamom, and bay leaf. Let it cook 5-7 minutes until the
paste made in the previous potato is tender.
recipe 4. Add soy sauce, starting with 1 teaspoon and adding a little
• 1 potato, peeled and cut bit more if needed. Turn off the heat.
into medium slivers
• 50 g (1.75 oz) chicken Cook’s Tip:
breast, cut into small slices 1. If the food is too salty, too spicy or too sour, add a little bit
• 1-2 teaspoons soy sauce of sugar to neutralize the flavor. But if the flavor is already
or fish sauce perfect, there’s no need to add sugar. Eat healthy!
• 1 tablespoons finely
ground peanut
• 1 cinnamon stick
• 1 star anise
• 1 cardamom pod
• 1 bay leaf

Thai Akha Kitchen 23

 List of necessary spices:
1. Brown Sugar
2. Palm Sugar
3. Salt
4. Black Peppercorn
5. Bay Leaf
6. Vegetable Bouillon
7. Chili Powder 1 2 3
8. Indian Curry Powder
9. Cumin Seeds
10. Coriander Seeds or
Cilantro Seeds
11. Star Anise
12. Cinnamon 4
13. Cardamom

13 5
12
11

7 6
10

8
9

More details about ingredients and spices on our eBook:

Free download available at: www.ThaiAkhaKitchen.com/cookbook

24 Thai Akha Kitchen

Stir-Fry
Thai stir-fry is classic street food. The true fruit of the cashew tree
Stir-fry always comes with rice on is a kidney-shaped or boxing-
the side. glove shaped fleshy fruit (or
In Thailand, we consider stir- drupe) that grows at the end of
fry as fast food because most the cashew apple.
restaurants are prepared to cook
up this type of food and have it
ready in minutes.
Most stir-fry recipes include
vegetables and three or four
pieces of chicken or pork.
One of the stir-fry dishes we’re
featuring here is Thai sweet and
sour chicken. It’s not exactly the
same as the Chinese version
you may have tasted at home,
but it does have strong Chinese
influence. In fact, the most Cashew nut trees are widely
important ingredient in this dish is grown in Thailand’s southern,
ketchup. northeastern and eastern regions.
Did you know that ketchup Spicier still is the stir-fried
was originally invented in China? chicken with hot basil, which
When English colonists were uses fresh chilies and can be
in Malaysia, they first tasted quite spicy. It can also be toned
this Chinese condiment, and it down by using fewer chilies, or by
soon became an international leaving them out altogether. But
sensation. Today, ketchup is the star of this dish is hot basil,
found basically everywhere in the which is a unique type of basil not
world. often found overseas.
You’ll find that the Thai version The most popular stir-fried dish
is less sweet and syrupy than in Thailand has to be Pad Thai. In
the international version. It uses fact, it’s officially considered the
pineapple for a citrusy kick and national dish of Thailand.
stir-fried (rather than deep-fried)
chicken for an overall healthier Ironically, Pad Thai has Chinese
effect. origins. “Pad” is the Thai word for
stir-fry, and Thai cooks created
Stir-fried chicken with cashew this dish by taking Chinese
nuts offers the fruity, nutty flavor noodles (used in soups) and stir-
of cashews along with a spicy kick frying them. This dish was made
from the sundried and roasted possible because of Chinese
chilies. immigrants in Thailand, and today
The cashew tree is large and you’ll find street-food vendors
evergreen, growing to 14 m (46 ft) selling Pad Thai all over the
tall. country.

Thai Akha Kitchen 25

 Thai Sweet and Sour
Chicken

ผัดเปรี้ยวหวานไก่ - Pad Bprieow Waan Gai

Serves 1 In this classic dish, chicken and pineapple are sea-
soned with ketchup and cooked with carrots, fresh
Prep. Time: 10m tomatoes and onions. The chicken in this dish is fresh
meat rather than deep-fried, setting it apart from the
Cook Time: 5m Chinese version.
Steps:
Ingredients:
1. Heat the oil over high heat. Add the garlic and cook until
• 50 g (1.75 oz) chicken, cut fragrant.
into small pieces 2. Add the chicken and cook for 1-2 minutes, then add the
• 50 g (1.75 oz) pineapple, water.
sliced into small pieces 3. Add all of the vegetables, pineapple and ketchup, then
• 1-2 pieces garlic, minced cook for 2-3 minutes until carrots are tender.
• 1 tomato, wedged (“smiley 4. Add the green onion, black pepper and the soy sauce,
moon”) starting with 1 teaspoon and adding a little bit more if
• 1/2 onion, wedged (“smi- needed. Turn off the heat.
ley moon”)
• 1/4 carrot, cut into medi- Cook’s Tip:
um-thick slivers 1. If the food is too salty, too spicy or too sour, add a little bit
• 1 tablespoon cooking oil of sugar to neutralize the flavor. But if the flavor is already
perfect, there’s no need to add sugar. Eat healthy!
• 1/3 cup water
• 1-2 teaspoon soy sauce or
fish sauce
• 1 tablespoon tomato
ketchup
• Pinch of black pepper

Garnish: 1 stalk of green

onions, cut into 1-inch (2.5-
cm) slices

26 Thai Akha Kitchen

 Stir-Fried Chicken with
Cashew Nuts

ผัดเม็ดมะม่วงหินมพานไก่ - Pad Met Ma Muang Hin Ma Paan Gai

Serves 1 The best part of this dish is the sundried chilies (red
sundried Anaheim pepper) combined with the nutty,
Prep. Time: 10m fruity flavor of the roasted cashews. Carrots, onions
and tomatoes add extra zest. If you don’t have ca-
Cook Time: 5m shew nut, use roasted peanuts or roasted almonds
instead.
Ingredients: Steps:
• 50 g (1.75 oz) chicken, cut 1. Heat the oil over high heat before adding the garlic and
into small pieces dried chilies, then cook until fragrant.
• 1/3 cup roasted cashew nuts 2. Add the chicken and cook for 1-2 minutes. Add water.
• 1-2 cloves of garlic, 3. Add all the vegetables and cook about 2-3 more minutes
minced until the carrots become tender.
• 1-2 large dried chilies, cut 4. Add the cashew nuts, green onion, black pepper and soy
into 1-cm chunks sauce, starting with 1 teaspoon and adding a little bit more
• 1 tomato, wedged (“smiley if needed. Turn off the heat.
moon”)
• 1/2 onion, wedged (“smi-
Cook’s Tip:
ley moon”) 1. If the food is too salty, too spicy or too sour, add a little bit
• 1/4 carrots, cut into medi- of sugar to neutralize the flavor. But if the flavor is already
um-thick slivers perfect, there’s no need to add sugar. Eat healthy!
• 1 tablespoon cooking oil
• 1/3 cup water
• 1-2 teaspoon soy sauce or
fish sauce
• Pinch of black pepper

Garnish: 1 green onion

stalk, cut into 1-inch (2.5-
cm)

Thai Akha Kitchen 27

 Stir-Fried Chicken with
Holy Basil

ผัดกระเพาไก่ - Pad Kra Proaw

Serves 1 This dish is made with a special type of basil (hot ba-
sil or holy basil) that is not often found overseas. It’s
Prep. Time: 10m usually prepared spicy, with green beans, onions and
minced chicken or pork. Pad kra proaw is a staple
Cook Time: 5m served up by street food vendors and local restau-
rants all across Thailand.
Ingredients: Steps:
• 1-2 pieces of garlic, 1. Heat the oil over high heat. When hot, add the garlic and
minced chilies and cook until fragrant.
• 7-10 leaves of fresh hot 2. Add the chicken and cook for 1-2 minutes. Add water.
basil 3. Add all the vegetables and cook for about 2-3 minutes,
• 50 g (1.75 oz) minced until the beans are tender. Add the holy basil.
chicken 4. Add a pinch of black pepper, followed by the soy sauce,
• 2-3 small chilies, smashed starting with 1 teaspoon and adding a little bit more if
or cut diagonally needed. Turn off the heat.
• 2 long beans or green
beans, chopped into small Cook’s Tip:
pieces 1. If the food is too salty, too spicy, or too sour add a little bit
• 1/2 onion, wedged (“smi- of sugar to neutralize the flavor. But if the flavor is already
ley moon”) perfect, there’s no need to add sugar.
• 1/4 cup water
• 1 tablespoon cooking oil
• 1-2 teaspoons soy sauce
or fish sauce
• Pinch of black pepper

Hot Basil

28 Thai Akha Kitchen

 Pad Thai

ผัดไท - Pad Thai During World War II, Thailand suffered a rice short-
age. To reduce domestic rice consumption, the Thai
Serves 1 government promoted noodles from China instead. At
the same time, the country’s name was changed from
Prep. Time: 10m Siam to Thailand and, to spread the word about this
change, the Thai Nationalists used a new rice noodle
Cook Time: 5m dish. As a result, Pad Thai was created, which is now
one of Thailand’s national dishes. Originally served
with tofu only and no meat, Pad Thai is now often pre-
Ingredients: pared with chicken, beef, pork or prawns.
• 1-2 pieces garlic, minced Steps:
• 1 tablespoon cooking oil
1. Heat the oil in a wok over high heat. Add the garlic and
• 1 tablespoon tamarind cook until fragrant.

sauce or lime juice
2. Add the tofu and cook for 20 seconds, then break the egg
• 1/2 teaspoon sugar and add it to the tofu and garlic. Scramble everything to-
• 1-2 tablespoons soy sauce gether.
• 1 tablespoon ground 3. Move the egg to the edge of the wok, leaving the center
peanut clear. Add water. Keep egg mixture and water separate.
• 1/3 cup of water 4. Add the noodles and tamarind sauce (or lime juice). Make
• 1/2 block yellow tofu, cut sure that all the noodles are completely submerged under
into small pieces water. Let this cook for about 1-2 minutes, until the noodles
are soft.
• 3 stalks of chives, cut into
1-inch (2.5-cm) lengths 5. Add the bean sprouts, chives, soy sauce, sugar and pea-
nuts and mix everything together (including the egg mix).
• 50 g (1.75 oz) bean sprouts Stir frequently and cook until all the water evaporates. Turn
• 200 g (7 oz) rice noodles off heat.
• 1 egg 6. Serve with roasted ground peanuts, fresh bean sprouts,
chives, chili powder and lime wedges.
Garnish: Roasted ground
peanut, fresh bean sprouts, Cook’s Tip:
chives 1. If the food is too salty, too spicy or too sour, add a little bit
of sugar to neutralize the flavor. But if the flavor is already
perfect, there’s no need to add sugar. Eat healthy!

Thai Akha Kitchen 29

 Thai Soup
The most popular way to eat I’ve also included a recipe for
Thai soup is with rice alongside a clear soup with egg tofu. You
main course. could say this is Thailand’s version
You may also find yourself with of chicken noodle soup.
friends at a local bar, drinking The flavors are mild, comforting
beer or whisky along with a spicy and easy to eat. My mom used
soup like tom yum goong (hot and to make this soup for me for
sour soup with prawns). breakfast or when I was sick.
Enjoy a sip of beer, a sip of soup Once I became an adult, I
and continue. Thai people can go changed the name of this soup
all night with a set-up like this! We (at least in my mind) to “hangover
call this type of food gup gam (bar soup”. It’s the perfect cure after a
snacks). big night out!
My favorite Thai soup is coconut
milk soup with chicken. It’s very
creamy and full of the taste of Recipes:
coconut milk.
This soup is called tom kha gai,
which means boiled galangal with Coconut Milk Soup
chicken. The galangal gives it a with Chicken
potent, ginger-like flavor.
One of the most popular dishes
for foreigners in Thailand is tom Hot and Sour
yum goong. In this case, “tom” Prawn Soup
means boiled again; “yum”
refers to combination of spices
that are sweet, spicy and sour; Clear Soup
and “goong” refers to shrimp or with Egg Tofu
prawns. It’s a delicious sweet, and Glass Noodles
sour and spicy soup with prawns
in it.

30 Thai Akha Kitchen

 ญCoconut Milk Soup
with Chicken
ต้มข่าไก่ - Tom Kha Gai
Serves 1 This classic Thai soup with onions, mushrooms and
tomatoes features the rich and creamy taste of coco-
Prep. Time: 5m nut milk. This is one of my favorite soups in Thailand.
You can also make it vegetarian, using tofu instead of
Cook Time: 10m chicken, or without tofu or meat.
Steps:
Ingredients: 1. Pour the coconut milk and water into a pot on high heat.
Add the lemongrass, galangal and turmeric, and bring to
• 1 cup coconut milk a boil.
• 1 cup water 2. Add the chicken, tomatoes, onion and mushrooms. Cook
• 1 stalk of lemongrass (5 for 3-4 minutes.
cm long), smashed 3. Add the kaffir lime leaf, then squeeze in the lime juice and
• 2 pieces of galangal, finely add chili.
sliced 4. Add the coriander, green onions and then the soy sauce,
• 2 pieces of turmeric, sliced starting with 1 teaspoon and adding a little bit more if
• 1 kaffir lime leaf, torn into needed. Turn off the heat.
quarters Cook’s Tip:
• 1-2 small chilies, cut diag- 1. If the food is too salty, too spicy or too sour, add a little bit
onally of sugar to neutralize the flavor. But if the flavor is already
• 1 ripe tomato, wedged perfect, there’s no need to add sugar. Eat healthy!
(“smiley moon”)
Garnish: Coriander and green onion
• 1/2 an onion, wedged
(“smiley moon”)
• 2-3 mushrooms, cut in
half
• 1-2 limes, cut into wedges
for squeezing
• 50 g (1.75 oz) chicken, cut
into small pieces
• 1-2 teaspoons soy sauce
or fish sauce

Thai Akha Kitchen 31

 Hot and Sour
Prawn Soup
ต้มยำ�กุ้ง - Tom Yum Goong
Tom yum goong is Thailand’s best-known soup among
Serves 1 foreign visitors. It’s famously both spicy and slightly
Prep. Time: 5m sour and features a generous serving of prawns.
Steps:
Cook Time: 10m
1. Pour the coconut milk and water in a pot on high heat.
Add the lemongrass, galangal and turmeric, and bring it
to a boil.
Ingredients: 2. Add the prawns, tomatoes, onion and mushroom and cook
• 1/2 cup coconut milk for 3-4 minutes.
• 1-1/2 cup water 3. Add the kaffir lime leaf, and squeeze the lime juice into the
pot before adding the roasted chili paste.
• 1 stalk of lemongrass
(2 inches or 5 cm long), 4. Add the coriander, green onions and then the soy sauce,
smashed starting with 1 teaspoon and adding a little bit more if
needed. Turn off the heat.
• 2 pieces of galangal, thinly
sliced Cook’s Tip:
• 2 pieces of turmeric, sliced 1. If the food is too salty, too spicy or too sour, add a little bit
• 1 kaffir lime leaf, torn into of sugar to neutralize the flavor. But if the flavor is already
quarters perfect, there’s no need to add sugar. Eat healthy!
• 1 small ripe tomato,
wedged (“smiley moon”)
• 3-4 mushrooms
• 1/2 onion, wedged (“smi-
ley moon”)
• 3-4 prawns
• 1-2 sliced lime
• 1-3 teaspoons roasted chili
paste

Garnish: Green onion, fresh

coriander

32 Thai Akha Kitchen

 Clear Soup with Egg
Tofu and Glass Noodles
ต้มจืด - Tom Jeut
This soup is the perfect comfort food when you’re not
Serves 1 feeling well. It’s cooked with chicken meatballs and
glass noodles, with egg tofu added for extra protein.
Prep. Time: 5m There’s plenty of black pepper in this soup, which is
Cook Time: 10m also soothing when you’re feeling ill.
Steps:
1. Mix the minced chicken, glass noodles, garlic, soy sauce
Ingredients: and black pepper in a bowl. Roll the mixture into small,
meatball-sized balls. The easiest way to do this is to scoop
• 50 g (1.75 oz) egg tofu up the mixture with a teaspoon and then roll it into a firm
ball.
• 50 g (1.75 oz) chicken,
minced 2. Heat the water or chicken stock in a pot over high heat and
bring it to a boil. Drop the raw meatballs (prepared in the
• 20 g (0.7 oz) soaked glass previous step) into the boiling water.
noodles, cut into 2- to
3-inches (5- to 7.5-cm) 3. Add the carrot, Chinese cabbage and tofu and cook for 4-5
pieces minutes until the carrots are tender.
• 30 g (1 oz) Chinese 4. Add the coriander, green onion and black pepper before
cabbage, cut into 1-inch adding the soy sauce, starting with 1 teaspoon and adding
(2.5-cm) pieces a little bit more if needed. Turn off the heat.
• 1 garlic clove, minced Cook’s Tip:
• 30 g (1 oz) carrot slivers 1. If the food is too salty, too spicy or too sour, add a little bit
(medium thickness) of sugar to neutralize the flavor. If the flavor is already per-
• 2 cups water or chicken fect, there’s no need to add sugar. Eat healthy!
stock
• 1/4 teaspoon black pepper
• 1 tablespoon of soy sauce

Garnish: Green onion, fresh

coriander

Thai Akha Kitchen 33

Akha Dishes
Akha dishes are not easy to find. In other words, we’ve scoured the
jungle for things you can eat and we
You won’t find any recipes online, haven’t found anything that’s not
because Akha people are an ethnic edible yet!
minority and most people in the
world don’t even know about them. We view ourselves as adventurous
eaters, but for the purposes of this
But I was born and raised in an cookbook I’ve focused on three of
Akha village and this is some of my the most popular Akha dishes that
favorite food on the planet. you’re likely to find at a home in the
Akha food is totally different from village where I’m from.
Thai Food, not to mention much All of them are made from
healthier and fresher. mainstream ingredients that are
We use seasonal produce as a definitely not on that list of three!
base for every meal. You could
make a simple salad from the fresh
ingredients, or you could steam, boil
or stir-fry them for a hot dish.
Every meal must be served with
a spicy dipping sauce (sapi thong),
one salad and one soup.
Akha people have a playful saying
about the types of ingredients we
like to use:

“There are only

three things in
the jungle that
you can’t eat,
and nobody
knows what
they are.” Akha saying

34 Thai Akha Kitchen

 Akha Soup

ฟักเขียวซุป - Fuk Kiow soup

Serves 4 This soup consists of a clear, simple broth, but it has a
Prep. Time: 5m refreshingly complex flavor thanks to the lemongrass
and coriander. If you like lemongrass tea, you’re sure
Cook Time: 10m to enjoy this soup. We have a bit of fun with this word
in class: “fuk” may sound like a naughty word in En-
glish, but in Thai it refers to any squash or gourd-like
Ingredients: vegetable. It’s completely innocent!
• 1 cup winter melon (fuk
kiow), peeled and cut into Steps:
small chunks
• 3 cups water 1. Place all the ingredients in a pot and cook on high heat for
7 to 10 minutes, until the winter melon becomes soft.
• 2- 3 lemongrass stalks (5
cm long), smashed 2. Turn off the heat and add the sweet basil.
• 2-3 coriander stems,
smashed
• 1/2 teaspoon vegetable
stock
• 1/2 teaspoon salt
Garnish: 5-7 leaves sweet
basil or Green onion and
fresh coriander

Fuk Kiow - Winter Melon

Thai Akha Kitchen 35

 Sapi Thong
Tomato dipping sauce
(eaten with a variety of vegetables)

น้ำ�พริกอาข่า - Naam Prik Akha

Serves 1 This is a classic dipping sauce that Akha people eat
almost every day. You can dip just about any vegeta-
Prep. Time: 10m ble you like in this sauce. If you’re feeling inventive,
you could even use this sauce to make a vegeta-
Cook Time: 5m ble wrap. Sapi means “chilies” in Akha, while thong
means “ground up.”
Ingredients: Steps:
1. Place the tomatoes in boiling water and boil them until soft.
• 1-2 boiled tomatoes Drain the water completely.
• 1/4 teaspoon chili powder 2. Place the garlic, chilies, coriander, green onion, ground
• 1/8 cup mixed fresh cori- peanuts, salt and vegetable stock in a mortar. Smash it all
ander and green onions, together with a pestle until the mixture is smooth and fine.
finely chopped 3. Add the tomatoes and continue smashing the mixture until
• 1-2 garlic cloves the tomatoes become sauce-like.
• 1 tablespoon ground
peanuts
• 1/4 teaspoon vegetable
stock
• 1 tablespoon water
• Pinch of salt

Ground peanuts,
if you don't
haven it use Boiled Tomato
peanuts
butter.

36 Thai Akha Kitchen

 Akha Salad

สลัดอาข่า - Salad Akha

Serves 2 This fresh, healthy salad is made with cucumbers, to-
Prep. Time: 5m matoes and lime juice. Roasted ground peanuts serve
as a savory finish, with fresh chopped green onions
Cook Time: 5m and coriander as a garnish. It’s served without oil.

Ingredients: Steps:
• 1 cup fresh-cut tomato 1. Mix everything in a salad bowl.
slices (salad thickness)
• 2 cups peeled cucumber
slices (salad thickness)
• 1/8 cup fresh coriander
and green onion, finely
chopped
• 2-3 lime wedges
• 1/2 teaspoon chili powder
• 1/8 cup ground peanuts
• 1/2 teaspoon vegetable
stock
• Pinch of salt

Thai Akha Kitchen 37

 Notes

Thai Akha Kitchen - CookBook

Winner for Thailand in the
Gourmand World CookBook Awards
Best 2019 Cooking School Book
Best 2019 Cooking School Book - Translations

38 Thai Akha Kitchen

In the packet that you received during our class there are
ingredients that are difficult to find outside of Thailand,
you can use these to make more curry paste if you wish
to make it from scratch.
Scan the QR Code to go see how to use the dry spices.

Our CookBook is available to download in:

English - Portuguese - Spanish - French - Dutch
Catalan - German - Italian - Korean – Japanese
Chinese PSW: ThaiAkhaBook
Scan the QR Code to go to our CookBook page.

Thai Akha Kitchen 39

 Thank you so much for coming to
share this culinary experience with us.
We genuinely hope that you learned
something in our class, and we also
hope that this cookbook will guide you
with how to share these experiences with
your friends and loved ones at home.
This cooking class is our first step to
achieving our big dream for culture. Your
support in our cooking school and your
willingness to share what you’ve learned
about the Akha people with others will
help make this dream come true.
These are the next steps of our dream:
Introducing the Akha hill tribe to the
world before this minority culture ceases
to exist, as so many others like it have
in the past. We believe that our cooking
school plays a role in educating others
about the Akha culture.
Teaching others to “walk in Akha
shoes”, we are in the process of building
a cultural center in an authentic Akha
village in the middle of the jungle.
Guests will be able to stay two or three
nights, learn about the Akha culture and
participate in cultural exchange with
villagers.
Our biggest dream is to build an Akha
cultural museum in the village where I
grew up. I deeply believe that we must
work to preserve the Akha culture before
it disappears.
Cooking School Thank you so much for choosing
Local Fresh Market Tour to participate in our cooking class,
Chiang Mai - Thailand and please share your Akha culinary
www.ThaiAkhaKitchen.com experience with other people.
+66-0-613254611 Many thanks to all, from everyone at the
Thai Akha Kitchen.
@thaiakhakitchen
Niti Muelaeku
Owner & Chef, Thai Akha Kitchen
#thaiakhakitchen

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