Thai cuisine is one of the most popular in the world. Bright, aromatic, spicy, sour, sweet — all at once in a single plate. Koh Samui is an excellent place to dive deep into Thai culinary tradition: great ingredients, many local restaurants, and cooking schools that welcome visitors from around the globe.

10 Thai Dishes to Try on Samui

1. Tom Yam Kung — sour and spicy soup with tiger prawns, lemongrass, kaffir lime, galangal, mushrooms, and chili. One of the emblems of Thai cuisine. Comes in two versions: tom yam nam sai (clear broth) and tom yam nam khon (with coconut milk, milder). Price: ฿100–180.

2. Tom Kha Gai — gentle chicken soup in coconut milk with lemongrass and galangal. More delicate flavor than tom yam. A good choice for those who don't tolerate spice. Price: ฿90–150.

3. Pad Thai — stir-fried rice noodles with egg and bean sprouts. Available with chicken, shrimp, tofu, or vegetarian. Served with peanuts, lime, and fish sauce on the table — season to taste. Price: ฿60–100.

4. Green Curry (Gaeng Kiaw Wan) — arguably the spiciest of Thai curries. Green chili paste with coconut milk, basil, and Thai eggplant. Vivid color, intense flavor. Served with rice. Price: ฿90–160.

5. Panang Curry — thick, rich curry with peanuts. Less spicy than green curry. Traditionally with beef or pork. Price: ฿90–160.

6. Pad Kra Pao — stir-fried meat (chicken, pork, or beef) with Thai basil in oyster and fish sauce. Usually served with a fried egg on top. One of the most popular dishes among Thais. Price: ฿70–120.

7. Massaman Curry — mild curry with potatoes and peanuts influenced by Muslim cuisine. The best choice for those unaccustomed to spice. Price: ฿90–150.

8. Som Tam — spicy green papaya salad. Core ingredients: unripe papaya, chili, lime, fish sauce, palm sugar. Versions with crab, dried shrimp, or seafood also exist. Refreshing, spicy, delicious. Price: ฿50–90.

9. Larb Gai — a warm salad of finely chopped chicken with mint, green onion, toasted rice, and lime juice. A northeastern Thai classic popular across the country. Price: ฿80–130.

10. Mango Sticky Rice — not merely a dessert, but a cultural phenomenon. Yellow Nam Dok Mai mango with sticky rice in coconut sauce. Tender, sweet, with a slight saltiness from the coconut milk. Best from May to July, in mango season. Price: ฿60–80.

Managing the Spice

Thai food is spicier than many expect. A few practical tips:

  • "Mai phet" — "not spicy." Say this when ordering
  • "Nit noi phet" — "a little bit spicy"
  • Water doesn't help with spice heat — rice or coconut milk works better
  • The chili peppers served separately on the table — add yourself
  • Tourist restaurants typically serve food less spicy than local cafes

Cooking Classes on Koh Samui

One of the best ways to experience Thai cuisine from the inside is to take a cooking class. Several schools on Samui welcome tourists with no prior experience. The typical format: a morning session of 4–5 hours, a visit to a local market, preparing 4–5 dishes under a Thai chef's guidance, then tasting. At the end you receive a certificate and recipes.

Cooking class cost: ฿1,500–2,500 per person. Classes are held in small groups (up to 8 people), often in an open-air kitchen with a tropical garden view.

Vegetarian and Vegan Thai Cuisine

Thais routinely use tofu, mushrooms, eggplant, green vegetables, coconut milk, and rice in everyday cooking. When ordering, you can ask to remove fish sauce and substitute soy sauce ("mai sai nam pla"). Tom yam with tofu and mushrooms, tofu curry, pad thai with egg and no meat — all of these are available almost everywhere.

During the Vegetarian Festival (usually October), Thai Buddhists switch to purely vegan diets, and most markets offer fully vegan menus marked with the "J" flag (jay, the Thai symbol for vegetarian).

Fish Sauce, Oyster Sauce, and Curry Pastes

The three essential Thai condiments that form the foundation of its flavor:

  • Fish sauce (nam pla) — fermented fish; salty and aromatic. Used instead of salt
  • Oyster sauce (nam man hoi) — thick, dark, slightly sweet and salty. Used in stir-frying
  • Curry pastes — green, red, yellow, panang. The base for most Thai curries. Made from fresh ingredients: chili, lemongrass, galangal, coriander, garlic