HEALTH: Thai Cooking Class, from Koh Phi Phi

The month of February is a very cold time to be living it up in bustling Shanghai. Luckily for my boyfriend and I, we were off on holidays to breathtakingly beautiful Southeast Asia. Gong Xi Fa Cai to us!

We had agreed prior to traveling that we would take a cooking class in every country that we visit from here on out. At this point, we had only taken one cooking class in Sorrento, Italy (which was a dream come true for me, by the way).

First off, Thailand. We arrive bright-eyed and bushy-tailed in Koh Phi Phi after a terribly exhausting week of suntanning, eating, snorkeling, and more eating. After a few days of wandering around the island, we found a really cool restaurant called Pum’s that offered Thai cooking classes. The selling point: they make their sauces from scratch (no preservatives), and they only use the freshest ingredients.

I would highly recommend this restaurant or their cooking classes, as their team was the kindest yet!



Below are two of our favorite recipes from our cooking class at Pum’s.


Red Lipstick – Tom Yum Goong (Thai Hot & Sour Prawn Soup)


1 handful of prawns (or other meat of your choice)

Water (270ml)

Galangal (sliced, 4-5 pieces)

Lemongrass (sliced in 3-4cm lengths, 1/2 stalk)

Kaffir lime leaves (2)

Thai shallot (1)

Small green chillies (pressed gently, 2)

Fish sauce (2 Chinese spoons)

Sugar (1 Chinese spoon)

Lime juice (2 Chinese spoons)

Chilli paste (1 teaspoon)

Chilli oil (2-3 drops)


In a pot bring the water to a boil and add the chilli paste. Mix very well.

Add the fish sauce, sugar, and lime juice. Stir well and add in all of the herbs.

Bringing the soup to a boil, add the prawns, and simmer until cooked. Serve in a bowl, and garnish with a few drops of the “red lipstick” (chilli oil).



Gai Phad Med Mamuang (Chicken with Cashew Nuts)


Chicken breast (sliced, 1 handful)

Garlic (chopped, 1 teaspoon)

Vegetable oil (1 Chinese spoon)

Chilli paste (1 teaspoon)

Chilli oil (3-4 drops)

Oyster sauce (1 Chinese spoon)

Light soy sauce (1 Chinese spoon)

Sugar (1 Chinese spoon)

Cashew nuts (2 Chinese spoons)

White onion (cut in 2cm x 2cm squares, 1/2 onion)

Spring onion (cut into 3-4cm lengths, 1 stalk)


Gently toast the cashew nuts in a pan for a few minutes or until they turn golden brown.

In a wok at low heat, add the vegetable oil and the garlic, and gently stir fry the chicken until it is half cooked. Add the chilli paste, and stir well to coat the chicken.

Add the toasted cashew nuts to the wok, and immediately add the oyster sauce, light soy sauce, and sugar.

Add the white onion and stir fry until it is half cooked, and then finish by adding the spring onion for a few seconds. Turn the heat off and serve with rice. Don’t forget to add a few drops of the chilli oil for color!


(Mango coconut sticky rice above – a must try!)

As much as I would love to post the entire recipe book online, it would be not be fair to our friends at Pum’s.

To book:


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