Southern Thai cuisine in the royal court
King Rama V royal visits to the southern provinces led to a cultural exchange, particularly with southern cuisine being introduced to the royal court.
Discovering Southern Thai Ingredients (2025-07-19) by Suan Sunandha Rajabhat UniversityThe Office of Arts and Culture, Suan Sunandha Rajabhat University
Discovering Southern Thai Ingredients
While traveling through the southern provinces, officials, merchants, and local residents would regularly present agricultural products and local food ingredients to the King.
Sampling Southern Thailand's Local Dishes (2025-07-19) by Suan Sunandha Rajabhat UniversityThe Office of Arts and Culture, Suan Sunandha Rajabhat University
Sampling Southern Thailand's Local Dishes
After experiencing the local cuisine in various provinces, the royals were so impressed by the unique and memorable flavors of Southern Thai food that they brought chefs from the south to train the royal household cooks within the palace.
The Emergence of Southern Thai Cuisine in the Royal Palace
Southern Thai cuisine was adopted by the royal court, with H.H. Princess Saisavali Bhiromya, Princess Suddhasininart, bringing chefs from Nakhon Si Thammarat to teach palace cooks how to prepare dishes like kaeng lueang, stir-fried stink beans, and kaeng tai pla.
kaeng lueng (Southern-style sour and spicy soup) (2025-07-19) by Suan Sunandha Rajabhat UniversityThe Office of Arts and Culture, Suan Sunandha Rajabhat University
Kaeng Lueng (Southern-style sour and spicy soup)
Kaeng Lueng, a southern Thai dish introduced to the royal court, is known as “Kaeng Som” by locals. This tangy and salty dish was a favorite among the royals, who often enjoyed it with an omelet, salted beef, or dried-fried snakehead fish.
Stir-fried Stink Bean (2025-07-19) by Suan Sunandha Rajabhat UniversityThe Office of Arts and Culture, Suan Sunandha Rajabhat University
Stir-fried Stink Bean
Stir-fried Stink Bean, a popular southern dish, is usually sauteed with garlic and meat. In the royal court version, a shrimp paste chili sauce is added, creating a complex blend of sour, salty, and sweet flavors.
Kaeng Tai Pla (fish entrails sour curry) (2025-07-19) by Suan Sunandha Rajabhat UniversityThe Office of Arts and Culture, Suan Sunandha Rajabhat University
Kaeng Tai Pla (fish entrails sour curry)
Kaeng Tai Pla, another southern folk dish found in the royal court, is made from fermented fish offal mixed with grilled fish. It has a distinctly salty flavor and is served in the traditional southern style.
Southern Thai Cuisine in Royal Court Cookbooks
Southern Thai dishes also appear in various royal court cookbooks. For example, Balinese satay and Penang spring rolls are found in Princess Jongjittanom Dissakul's cookbook and Kaeng Nakhon Si Thammarat in Lady Gleep Mahithaawn's work.
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