Southeast Asian

Loosely based on Tom Kha Gai, Thai chicken soup recipe comes together in under an hour with easy to find ingredients.

This Thai yellow curry recipe is done in no time, plus it's all in one pot for easy cleanup.

Larb is one of our favorite recipes to make for friends and family. Adjust the amount of chiles and Sriracha as needed.

The chef brings home lessons from Southeast Asian roadside stands to teach you how to turn up the heat even when you dial down the flame

Using this triple-threat sauce as a marinade, basting liquid, and finger-licking-good dip guarantees a depth of flavor that’s impossible to achieve with any single step.

This versatile coconut curry recipe is incredibly easy to make vegetarian (using vegetable stock, omitting the chicken, not using fish sauce, etc.).

Thai salads are full of crisp vegetables and fruits mixed with intense condiments.

This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.

Those brown flecks are caramelized bits of coconut cream (swoon)

This technique is as easy as Thai gets (which is pretty easy)

The key to the dish's success is controlling the heat on the pan

The chef uses a mortar and pestle deep enough to pound the aromatics, then mix the salad in it, too

As the chef says, "it ain't made with chicken"

Today's edition of our Thai Cooking Primer includes more masterful wielding of mortar and pestle

Pok Pok chef Andy Ricker shared some of his incredible Thai recipes with us, along with the techniques and tools to make them at home

This chicken soup is made with chicken legs and a flavorful broth.

All Thai curries start with a handful of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded into a paste with a granite mortar and pestle. The paste is then stirred into soups or stews (often with coconut milk), or used as the basis of sautéed dishes. Use a mini-processor to make the curry paste if you'd like, although this incendiary stew will take on a deeper flavor if you can use a granite mortar and pestle.