Top 10 Best Breakfast Dishes in Thailand (And How to Make Them)

In Thailand, food holds a special place in the hearts of its people. With a diverse culinary landscape that embraces flavors and traditions from various cultures, breakfast in Thailand becomes a delightful exploration of taste and texture.

As morning breaks across the Land of Smiles, breakfast spreads open a world of culinary possibilities. From traditional Thai delicacies to international favorites, breakfast in Thailand embraces the diversity of cuisines that have become a part of the breakfast culture in this captivating country. Each dish tells a unique story of heritage and indulgence, making mornings in Thailand a celebration of flavors worldwide.

Best Breakfast Dishes in Thailand

From savory delights to sweet treats, these ten breakfast favorites promise a flavorful start to any day, inviting you to savor the essence of Thailand one bite at a time.

#1 Congee

Congee, often called rice porridge or "jok" in Thailand, is a beloved breakfast dish that offers a delightful departure from familiar morning fare. While it shares similarities with oatmeal, congee has unique characteristics.

Unlike its Western counterpart, congee starts its culinary journey with fragrant jasmine rice as its base. The rice breaks down gently through a slow-cooking process in water or broth, resulting in a creamy porridge. This creamy texture is one of the defining features of congee, setting it apart from oatmeal.

Another notable distinction is the savory flavor profile of congee. Unlike the sweetness of American oatmeal, congee offers a comforting taste that appeals to discerning palates.

• To make congee, follow these steps:
  • Begin by rinsing 1 cup of jasmine rice under cold water until the water runs clear.
  • Bring 6 cups of water or broth (such as chicken or vegetable broth) to a boil in a large pot.
  • Add the rice already rinsed to the boiling water and reduce the heat to low.
  • Allow the rice to at least simmer for around 1 to 1.5 hours, stirring occasionally, until it reaches a creamy consistency. Adjust the cooking time (this depends on your preferred thickness).
  • While the rice is cooking, prepare your desired toppings. Popular choices include freshly made pork meatballs, boiled or poached eggs, fresh ginger slices, spring onions, or any other toppings you prefer.
  • Once the congee reaches the desired consistency, season it with salt or fish sauce according to your taste.
  • Serve the congee hot, topped with your chosen toppings and garnishes.

It's important to note that congee offers flexibility for customization. Feel free to experiment by adding shredded chicken, seafood, or vegetables to create unique variations. Adjust the cooking time and consistency to your liking as well.

#2 Tom Yum Soup

Tom Yum Soup, along with Tom Kha, is one of the most recognizable and well-known soups in Thailand. It is a spicy and sour soup that is packed with flavors. The most popular type of Tom Yum is Tom Yum Goong, which features shrimp as the main ingredient. However, many variations of Tom Yum incorporate traditional Thai ingredients.

• To make Tom Yum Soup, you will need the following ingredients:
  • 4 cups of chicken or vegetable broth
  • 2 stalks of lemongrass, bruised and cut into 2-inch pieces
  • 4-6 kaffir lime leaves
  • 3 slices of galangal or ginger
  • 2-3 Thai chili peppers, sliced
  • 8-10 medium-sized shrimp, peeled and deveined
  • 1 cup of mushrooms, sliced
  • 2 tablespoons of fish sauce
  • 2 tablespoons of lime juice
  • 1 teaspoon of sugar
  • Fresh cilantro leaves for garnish

• Here's how to make Tom Yum Soup:
  • You may bring the chicken to a boil in a pot. You can also bring the vegetable broth if preferred.
  • Add the lemongrass, kaffir lime leaves, galangal or ginger, and Thai chili peppers to the pot. Let it simmer for about 5 minutes to infuse the different flavors.
  • Later on, add the shrimp and mushrooms to the pot. This is at least until the shrimp turns pink and is cooked through.
  • Stir in the fish sauce, lime/lemon juice, and sugar. Adjust the seasoning according to your taste.
  • Remove the pot from heat and also discard the lemongrass, kaffir lime leaves, and galangal or ginger slices.
  • Serve the Tom Yum Soup hot, garnished with fresh cilantro leaves.

Tom Yum Soup gets its aromatic and flavorful scent from the combination of lemongrass, kaffir lime leaves, and galangal. These ingredients are typically removed or spooned out before consuming the soup. The Thai chili peppers, also known as bird's eye chiles, add spiciness to the soup and are iconic to Thai cuisine.

Please note that Tom Yum Soup has variations, such as creamy Tom Yum, which has a richer and creamier broth. Additionally, you can then customize the soup by adding other ingredients like chicken, fish, or mushrooms.

#3 Tom Kha Gai

Tom Kha Gai is a popular Thai soup that ranks right up there, with Tom Yum as one of the most recognizable Thai soups. It is a delicious and aromatic soup with a creamy coconut milk base. Here's a simple way to prepare Tom Kha Gai at home:

• Ingredients:
  • 2 cups of chicken broth
  • 1 can (13.5 oz) of coconut milk
  • 1 stalk of lemongrass, bruised and cut into 2-inch pieces
  • 3-4 slices of galangal or ginger
  • 2-3 Thai chili peppers, sliced
  • 1 cup of sliced chicken breast
  • 1 cup of mushrooms, sliced
  • 1 tablespoon of fish sauce
  • 1 teaspoon of coconut or brown sugar
  • 2 tablespoons of lime juice
  • Fresh cilantro leaves for garnish

• Instructions:
  • In a saucepan, you may bring the chicken broth to a boil.
  • Add the lemongrass, galangal or ginger, and Thai chili peppers to the broth. Let it simmer for about 5 minutes to infuse the flavors.
  • Add the chicken slices and mushrooms to the pot until the chicken is cooked.
  • Stir in coconut milk, fish sauce, lime juice, and the sugar as well. Bring the mixture to a low simmer. Do not boil the coconut milk, as it can curdle.
  • Let the soup simmer for 5-10 minutes to melt the flavors together.
  • Remove the lemongrass, galangal or ginger slices, and Thai chili peppers from the soup before serving.
  • Serve the Tom Kha Gai hot, garnished with fresh cilantro leaves.

Note: Adjust the amount of Thai chili peppers according to your desired level of spiciness. Add vegetables like bell peppers, cherry tomatoes, or baby corn to the soup for more texture and flavor.

#4 Kaeng Som

Kaeng Som is a spicy and sour curry soup originating from Southern Thailand. It is renowned for its bold flavors and vibrant spiciness, making it a unique and flavorful dish in Southeast Asian cuisine.

• To make Kaeng Som, follow these steps:
  • Begin by soaking dried chilies in boiling water for 20–30 minutes to soften them.
  • After soaking, blend the softened chilies with shallot, garlic, turmeric, and shrimp paste until a paste is formed.
  • Taste and adjust the seasoning of the paste according to your preference.

Kaeng Som is traditionally prepared with fish and shrimp, resulting in a dish combining the pungent flavors of shrimp paste, tamarind tanginess, and spicy chilies. It is typically served with steamed rice to complement the bold flavors and balance the spiciness.

Please note that Kaeng Som offers flexibility for customization, allowing you to adjust the spiciness level by controlling the amount of chilies used. Additionally, you can choose to add various vegetables and seafood of your choice to create your own unique version of Kaeng Som.

#5 Thai Beef Noodle Soup

Thai Beef Noodle Soup is a beloved dish from Thailand, featuring various styles and variations. Here's a simplified method to prepare this flavorful soup:

• Ingredients:
  • Approximately 2 pounds of beef bones
  • Water (2 to 3 quarts)
  • Additional ingredients specified in the recipe card for the beef broth

• Instructions:
  • Rinse the beef bones in water before adding them to a stockpot. Cover the bones with 2 to 3 quarts of water and add the ingredients for the beef broth.
  • Simmer the mixture until scum develops, then skim it off. Continue simmering for about three hours.
  • Use a strainer to remove any debris from the broth.

Thai Beef Noodle Soup is known for its versatility, allowing for variations in condiments and seasonings to create unique versions each time it is made. While there is no standard recipe, the soup typically includes beef bones and a variety of flavorful ingredients.

#6 Mohinga

Mohinga is a traditional Burmese fish noodle soup that is especially popular in Southeast Asian soup dishes. It is considered the national dish of Burma and is known for its exquisite flavors and comforting qualities.

• To make Mohinga, follow these steps:
  • Prepare the lemongrass by cutting it into shape.
  • Heat coconut oil in a pot and sauté onion, garlic, ginger, and lemongrass.
  • Add roasted chili powder and turmeric to spice up the soup.
  • Incorporate garbanzo bean flour and fish broth.
  • Enhance the flavor with fish seasoning.
  • Simmer the soup and allow the flavors to meld together.

Mohinga is typically made with a flavorful fish broth and served over rice vermicelli noodles. It is often enjoyed as a breakfast dish in Myanmar and can be found at street food stalls and tea houses throughout the country. (Note: Mohinga can have regional variations, and the ingredients and seasonings may differ slightly depending on the recipe and personal preferences.)

#7 Khao Suey

Khao Suey, also spelled Khow Suey, is a delicious Burmese coconut chicken noodle soup that is relatively unknown compared to other Southeast Asian soups. It is a flavorful and comforting dish with various toppings and condiments.

• To make Khao Suey, follow these general steps:
  • Prepare the lemongrass by cutting it into shape.
  • Heat coconut oil in a pot and sauté onion, garlic, ginger, and lemongrass.
  • Add roasted chili powder and turmeric to spice up the soup.
  • Incorporate garbanzo bean flour and fish broth.
  • Enhance the flavor with fish seasoning.
  • Simmer the soup and allow the flavors to meld together.

Khao Suey is typically made with a rich coconut milk broth, chicken, and egg noodles. It is served with toppings and condiments, such as soft-boiled eggs, fried onions, garlic, cilantro, lime, and more. These toppings add texture and additional flavors to the soup, making each spoonful a burst of deliciousness. Please note that Khao Suey recipes can vary, and different versions may include variations in ingredients and seasonings. The highly customizable dish allows you to adjust it to your taste preferences.

#8 Samlar Machu

Samlar Machu, also known as Samlor Machu, is a flavorful Cambodian sour soup that combines sweet, salty, sour, and mildly spicy flavors. It is a delightful and comforting dish showcasing Cambodian cuisine's unique taste profile.

• To make Samlar Machu, follow these general steps:
  • Boil water and add all the ingredients specified in the recipe except for the chilies and onions.
  • Simmer the soup for around 10 to 15 minutes or until the fish is cooked. If you're not using whole fish, you can substitute fish or chicken broth for water and add fish fillets later.
  • You can adjust the soup's seasoning by adding more lime, sugar, salt, or fish sauce to your taste.
  • Simmer the soup for about 10 more minutes after adding all the chilies.
  • In the last few minutes of cooking, stir in the white onion.
  • Serve the soup in separate dishes and accompany it with white jasmine rice.
  • Season the soup with fish sauce, lime wedges, cilantro leaves, fried garlic, green onions, and fried garlic chips if desired.

Please note that Samlar Machu recipes can vary, and different versions may include variations in ingredients and seasonings. The dish offers flexibility for customization, allowing you to adjust the flavors according to your preferences.

#9 Thai Chicken Satay

Thai Chicken Satay is a delicious and flavorful dish featuring marinated chicken or beef skewered strips cooked under the grill or broiler. It is typically served with homemade peanut sauce, which adds a memorable taste to the dish.

• To make Thai Chicken Satay, follow these general steps:
  • Prepare the marinade by combining coconut milk, red curry paste, fish sauce, and other seasonings. Adjust the flavors to balance sweet, salty, and spicy according to your taste preferences.
  • Slice the chicken or beef into thin pieces and marinate them in the prepared marinade. To enhance the flavors, allow the meat to marinate for at least two hours or preferably up to twenty-four hours.
  • Thread the marinated meat onto wooden skewers, leaving some space for handling.
  • Grill or broil the skewers, flipping them occasionally and basting them with the reserved marinade for added flavor. The cooking time will then depend on the thickness of the meat, typically taking around 10 to 20 minutes.
  • Serve the Thai Chicken Satay with homemade peanut sauce, jasmine rice, and other optional garnishes such as lime wedges, cilantro leaves, and fried garlic.

Thai Chicken Satay is a popular appetizer or main dish that can be enjoyed on various occasions. The combination of tender and flavorful meat with rich, creamy peanut sauce creates a delightful culinary experience.

#10 Thai Fillet of Fish Baked in Banana Leaves

Thai Fillet of Fish Baked in Banana Leaves is a flavorful and aromatic dish made with various types of fish, such as salmon, snapper, cod, or tilapia. The fish fillets are coated with a fragrant coconut sauce and then wrapped in banana leaves, foil, or parchment paper before being baked. It is typically served with accompaniments like potatoes, coconut rice, or regular rice.

• To make a Thai Fillet of Fish Baked in Banana Leaves, follow these general steps:
  • Prepare the marinade by combining coconut milk, fish sauce, herbs, spices, and other seasonings. Adjust the flavors to balance sweet, salty, and aromatic notes.
  • Coat the fish fillets with half of the marinade and let them marinate in the refrigerator for 10-15 minutes.
  • Spread a banana leaf, foil, or parchment paper about one-foot square to prepare a work area.
  • Place one fish fillet in the middle of the leaf or paper.
  • Fold all the sides of the leaf or paper over the fish to create a square "packet." Ensure the seam side is facing down to prevent the sides from opening.
  • Repeat the process for the remaining fillets.
  • Place the packets in a baking dish and bake them at around 350°F for about 15 minutes, or longer if the fillets are thick. This will allow any drippings to collect in the dish.
  • After 15 minutes, open one packet carefully and check the doneness of the fish. The flesh should be opaque and no longer translucent. Return it to the oven for an additional 5-10 minutes if needed.
  • Serve the Thai Fillet of Fish Baked in Banana Leaves with coconut rice, regular rice, or potatoes. You can also garnish it with additional sauce, herbs, or spices according to your preference.

Note: Thai Fillet of Fish Baked in Banana Leaves recipes may vary; different versions may include variations in ingredients and cooking techniques. The dish offers flexibility for customization, allowing you to adjust the flavors and accompaniments to your liking.

Rise and Shine with the Best Breakfast Dishes in Thailand

In conclusion, breakfast in Thailand offers a delightful exploration of taste and texture, encompassing a wide range of flavors and influences. From traditional Thai delicacies to international favorites, the breakfast culture in Thailand celebrates the diversity of cuisines and showcases the country's rich culinary heritage.

Start your day right with the perfect breakfast that truly offers an immersive experience reflecting the vibrant food culture of the Land of Smiles and beyond.