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Origin

Water seafood soup is one of Thailand’s ancient dishes originating from the southern region, particularly along coastal areas such as Phuket, Samut Sakhon, and Surat Thani. This dish bears strong influences from local Chinese and Muslim culinary traditions, emphasizing fresh, crisp seafood ingredients cooked in a clear broth infused with aromatic flavors from garlic, galangal, and kaffir lime leaves—highlighting the pure essence of natural taste.

Characteristics and Flavor

Water seafood soup features a translucent, light broth with tender pieces of shrimp, oysters, mussels, and fresh squid floating within. The flavor is delicate and refreshing, subtly tangy-sweet from fresh lime juice, balanced by a touch of salt and natural spices. It's neither overly rich nor spicy, making it enjoyable throughout all seasons.

Main Ingredients

Fresh white shrimp, oysters, mussels, squid, pork or fish bone broth, garlic, galangal, kaffir lime leaves, lime juice, salt, black pepper

How to Serve and Enjoy

Serve hot in a large bowl. Dip into seafood sauce or black pepper sauce for added flavor. Pairs wonderfully with steaming hot jasmine rice or rice noodles—delicious in every variation.

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