Tom Kati Bai Liang Goong: Coconut Milk Soup with Malindjo Leaves and Shrimp

Why It Matters

The demonstration popularizes a distinctive southern Thai dish, encouraging chefs and travelers to explore regional ingredients and boosting demand for melinjo leaves and coastal seafood.

Key Takeaways

• Chef Ben demonstrates traditional southern Thai coconut milk soup.
• Melinjo (bai liang) leaves give distinctive flavor and aroma.
• Recipe includes shrimp, Andaman prawns, shallots, shrimp paste.
• Simple seasoning: sugar, fish sauce balances sweet‑salty profile.
• Dish showcases regional herbs, promoting Thai culinary heritage.

Summary

Chef Ben of Khum Hom Restaurant and Resort presents a step‑by‑step preparation of Tom Kati Bai Liang, a coconut‑milk based soup native to southern Thailand.

The recipe combines coconut milk, melinjo (bai liang) leaves, shrimp, Andaman prawns, shallots, and shrimp paste, then finishes with a touch of sugar and fish sauce to achieve a balanced sweet‑salty profile.

Ben greets viewers with “Sawasdee khráp,” highlights the fragrant melinjo leaf, and tastes the final broth, noting “Yes, this is good!” as a cue that the flavors have melded.

By showcasing a regional herb rarely seen outside Thailand, the video promotes culinary heritage, offers restaurateurs a niche menu item, and supports tourism focused on authentic Thai gastronomy.

Original Description

Chef Benz Mahasuk is the head chef of Khum Hom Thai restaurant by Chef Ian Kittichai in the Mövenpick BDMS Wellness Resort in Bangkok. Here he shows us how to make a popular soup, Tom Kati Bai Liang Goong. Tom Kati Bai Liang Goong is a creamy coconut milk soup with shrimp and “bai liang” or malindjo leaves, which are similar to spinach. The soup’s milder flavor cool your palate, and make it a great companion to the fierier Thai dishes served with it.

Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

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