National Dish Thailand: Kaeng Hoh (Recipe)
In this article
Discover Kaeng Hoh, an aromatic curry soup that captures the lively spirit of Thai cooking! Brimming with the freshest vegetables, fragrant red curry paste and creamy coconut milk, this dish is as pleasing to the eye as it is to the palate. Whether you lean towards meat or prefer a plant-based plate, Kaeng Hoh bends happily to suit every taste. Bring a little piece of Thailand straight to your own table for a meal to remember.
About Kaeng Hoh
Kaeng Hoh is a traditional Thai dish that is wonderfully distinctive in both its aroma and its variety. This curry soup brings together a host of the freshest ingredients, which impress not only on the palate but on the plate too. Whether you are a committed meat lover or you favour a plant-based diet, Kaeng Hoh adapts to a great many preferences. The dish carries a slice of Thai culture right to your table and makes every bowl a memorable one.
Ingredients (serves 1–2)
- 200 g chicken or tofu
- 1 large carrot, sliced
- 100 g broccoli, cut into florets
- 1 courgette, diced
- 400 ml coconut milk
- 2–3 tablespoons red curry paste
- 1 tablespoon fish sauce or soy sauce
- 1–2 kaffir lime leaves
- Fresh coriander leaves, to garnish
Shopping for the ingredients
When preparing Kaeng Hoh, it is worth choosing fresh, good-quality ingredients. Most Asian grocery shops and many supermarkets stock everything you need. Pay particular attention to the quality of the coconut milk, as it has a big say in the final flavour. The meat should be fresh and well chilled, and the vegetables should be crisp and colourful to bring out the very best aromas.
Preparing the dish
Before you start cooking, a little planning goes a long way towards a successful Kaeng Hoh. Cut the vegetables and the meat or tofu into even pieces so that everything cooks through at the same rate. Make sure all your ingredients are within easy reach to keep the cooking smooth and stress-free. Gathering and prepping everything in advance lays the groundwork for a delicious, deeply flavoured dish.
Step-by-step instructions
- Heat a little oil in a large pot with the red curry paste until fragrant.
- Add the sliced meat or tofu and fry briefly to seal.
- Add the vegetables and fry for a few minutes alongside.
- Pour in the coconut milk and the fish sauce or soy sauce, and stir well.
- Add the lime leaves and bring the whole thing up to the boil.
- Reduce the heat and let the dish simmer for around 15–20 minutes.
- Garnish with fresh coriander leaves just before serving.
Gluten-free / lactose-free version
Kaeng Hoh is easy to make gluten-free and lactose-free. In place of the fish sauce, use a gluten-free soy sauce or tamari to ensure the dish suits anyone with a gluten intolerance. The coconut milk is naturally lactose-free, which makes this soup a perfect option for lactose-intolerant diners. Take care to check the other ingredients for possible sources of gluten too, so that nothing slips through.
Tips for vegans and vegetarians
For vegans and vegetarians, Kaeng Hoh is easily adapted by swapping the meat or fish for tofu or extra vegetables. Use a vegetable stock in place of any animal-based stock for added depth of flavour. Experiment with different vegetables such as aubergine or peppers to create new layers of aroma. Be sure to use a vegan curry paste, as some versions contain fish sauce.
More tips and tricks
To make Kaeng Hoh even more interesting, adjust the heat by varying the amount of red curry paste or adding fresh chillies. Experiment with different vegetables and their cooking times to reach the consistency you prefer. A pinch of sugar can round out the flavour of the soup and bring the aromas together in harmony. Remember to cook it fresh and avoid keeping it too long, so that you enjoy it at its very best.
Adapting the recipe to your taste
Kaeng Hoh is incredibly adaptable and easily tuned to personal taste. Whether you want more vegetables, a different source of protein or a milder curry paste, the possibilities are almost endless. Play with different herbs and spices to create new flavour directions. This flexibility makes the dish just as appealing to casual home cooks as to seasoned chefs — much like the gentle, fragrant Gaeng Massaman.
Ingredient substitutions
If you do not have every ingredient to hand, there are plenty of alternatives that keep Kaeng Hoh every bit as delicious. In place of chicken you could use beef or seafood, as in the punchy Pla Muk Pad Pong Karee. For a vegetarian version, seitan works fantastically too. Instead of coconut milk you might use almond milk or soy milk to shift the flavour entirely.
Drink pairing ideas
The right drink can do a great deal to enhance your enjoyment of Kaeng Hoh. A refreshing Thai beer harmonises beautifully with the aromas of the curry soup. For an alcohol-free alternative, you could serve lime water or green tea, both of which complement the flavours perfectly. Keep the drinks well chilled to make the refreshment all the greater.
Serving and presentation ideas
The presentation of your Kaeng Hoh can make a real impression on your guests. Serve the soup in handsome deep bowls and garnish with fresh coriander leaves and a slice of lime. A few colourful pieces of pepper or fresh chilli add an extra splash of colour. Thoughtful plating lifts the aromas and improves the whole dining experience.
A bit of history
Kaeng Hoh has a rich history within Thai cuisine and stands as a symbol of the many flavours to be found across Thailand. Originally it was developed as home cooking, made from whatever ingredients each region had to offer. Over the years the dish has evolved and taken in various regional influences, so that every family has come up with its own recipe. This story is reflected in the variety of flavours and preparations you will find today, much like the hearty northern Kaeng Hung Ley that sits within the same proud tradition of Thai cuisine.
More recipe ideas
- Yam Talay — a zesty seafood salad with fresh ingredients
- Pad Mee Korat — stir-fried noodles in the style of north-eastern Thailand
- Gaeng Massaman — a mild curry with potatoes and peanuts
- Kaeng Ped — a fragrant red curry rich with coconut milk
Summary: Kaeng Hoh
Kaeng Hoh is more than just a simple dish; it is an experience that delights the taste buds and carries a sense of Thai culture. The combination of fresh ingredients, aromatic spices and a straightforward preparation makes it an ideal choice for sociable occasions. Try out the various adaptations and variations to create your own personal recipe. Let the rich aromas and the history behind Kaeng Hoh inspire you, and bring a little piece of Thailand into your kitchen!
