Southern Thai cuisine is a flavourful blend of influences from Thai, Malay, Indian, and Chinese traditions. While some dishes from this region are known for their fiery heat, there are plenty of milder options to enjoy too. Here’s a selection of must-try dishes (shown here alphabetically) for your next trip to southern Thailand.
Gaeng som
If you love bold, spicy flavours, gaeng som is a dish to try. Translating to ‘sour curry,’ this Southern Thai favourite gets its tangy notes from lime juice and its heat from chillies. The dish typically features fish, often sea bass, and stands out from other Thai curries by omitting coconut milk. Key ingredients include garlic, green papaya, shallots, shrimp paste, and turmeric, creating a vibrant and intensely flavourful experience.
(Photo: Luke Charny /A Chef’s Tour)
Hokkien mee
As the name implies, Hokkien mee is a noodle dish rooted in Chinese heritage. While it’s enjoyed across southern Thailand, it’s especially famous in Phuket Town.
(Photo: Luke Charny /Streets of Food)
Perfect for lunch or dinner, Hokkien mee features yellow egg noodles wok-fried in soy sauce with a mix of seafood, pork, and vegetables. Many vendors offer the option of a soft-poached egg on top — you should say yes! The creamy yolk elevates this already delicious dish to the next level.
Kanom jeen nam ya pu
Throughout Thailand, kanom jeen (thin rice noodles) is featured in a variety of regional dishes. In the north, the go-to choice is kanom jeen nam ngiao. Meanwhile, in Southern Thailand, you’ll find an array of curries served with these noodles, including the rich and tasty kanom jeen nam ya pu — a crab yellow curry that’s a menu favourite.
(Photo: Luke Charny / A Chef’s Tour)
Khua kling
For those who enjoy bold, fiery flavours, khua kling is a must-try with this dry curry delivering an intense kick. The dish is usually made with ground chicken or pork which is stir-fried with a fragrant blend of chillies, curry paste, galangal, kaffir lime leaves, and lemongrass. A cornerstone of Southern Thai cuisine, khua kling is widely available throughout the region, making it easy to savour this spicy speciality during your travels.
(Photo: Shutterstock)
Moo hong
The star ingredient of moo hong is pork belly, prized for its rich, fatty texture. A well-made moo hong features pork braised until it’s melt-in-your-mouth tender. While recipes vary, the dish typically includes a blend of black peppercorns, crushed coriander root, garlic, palm sugar, soy sauce, and star anise.
(Photo: Shutterstock)
Pad sataw kung
Sataw, also known as bitter bean or stink bean, is a signature ingredient in Southern Thai cuisine. This nutrient-rich green bean (harvested from a tree) adds a distinct nutty flavour to dishes. One of the most popular preparations is pad sataw kung — stir-fried sataw with shrimp. The dish features a tasty sauce, with each chef bringing their own twist, but common ingredients include chilli, garlic, kaffir lime leaves, lemongrass, shrimp paste (kapi), and turmeric.
(Photo: Shutterstock)
Roti
The humble roti, introduced to Thailand by Indian migrants, remains closely associated with the South, even though these pancakes are now enjoyed nationwide. Many visitors recognise roti as a popular dessert, with street vendors expertly crafting pancakes filled with sweet toppings like condensed milk, banana, mango, and more.
(Photo: Shutterstock)
In Southern Thailand, rotis are often paired with a fried egg and cut into crispy shards. Typically served alongside savoury curry dishes, this hearty combination makes for a classic and affordable Southern Thai breakfast, best enjoyed with a refreshing glass of sweet Thai tea.
