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3 Healthy Thai Recipes

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3 Healthy Thai Recipes

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3 Healthy Thai Recipes


Anyone who equates healthy food with bland food has obviously never set their palates on Thai cuisine. Despite its punchy, robust flavours, Thai food is often relatively low in calories and harnesses plenty of healthy herbs and vegetables. To get some ideas going, check out these three delicious dishes that are sure to leave you feeling light, satisfied and virtuous.

Cod Fish Seafood Salad

One of the iconic things about Thai food is its simple, fresh delivery packing punches of earnest, natural flavours. This Thai seafood salad uses rice vermicelli – a staple that’s lower in starchy carbohydrates present in options like white rice.

You can also elevate your seafood salad by using cod fish instead of ordinary white fish fillets. The addition of fresh tiger prawns, squid and snapper to make this dish will leave you a dish that’s easy on the calories without leaving you in a sluggish food coma!


Thai Seafood Salad
Makes 4 servings

Preparation time: 10 minutes

Cooking Time: 10 minutes


Rice Vermicelli (tung hoon) 60 g
Red Chillies, Sliced 2
Garlic, Sliced 2 cloves
Palm Sugar or Light Brown Sugar 4 tbsp
Lime Juice ½ cup
Fish Sauce ⅓ cup
Tiger Prawns, Shelled 200 g
Squid, Cleaned and Cut into Rings 100 g
Cod Fish, Sliced 100 g
Tomatoes, Sliced into Thin Wedges 3
Bean Sprouts 1 cup
Small Red Onion, Finely Sliced 1
a handful of coriander leaves for garnishing


  1. Place vermicelli in a medium bowl and cover with tap water. Soak for 30 minutes.
  2. Make the dressing. Place chillies, garlic, sugar and lime juice in a small food processor and blitz till smooth.
  3. Stir in the fish sauce and set aside.
  4. Bring a large saucepan of water to the boil. Lower the prawns into the water and cook for about 2 to 3 minutes, or until fully cooked. Use a slotted spoon to remove the prawns from the water and transfer to a bowl.
  5. Lower the squid rings into the boiling water for 30 seconds. Use a slotted spoon to remove the squid rings from the water and transfer to the bowl containing the prawns.
  6. Finally, lower the cod fish slices into the boiling water for about 1 minute, or until cooked through. Use a slotted spoon to remove the fish slices from the water and transfer to the bowl.
  7. Bring a fresh saucepan of water to the boil.
  8. Drain the vermicelli and add to the boiling water. Cook till al dente, about 3 minutes. Drain the vermicelli under running water till it is completely cooled.
  9. Place the seafood, vermicelli, tomatoes, bean sprouts and sliced onion in a large bowl or serving platter. Toss with the dressing (use a little of the dressing at a time and taste as you dress the salad to ensure you don’t over-dress it). Garnish with coriander leaves and serve.

Healthy Tom Yam Soup


A steaming bowl of sour and spicy Tom Yam soup is perhaps, every Singaporean’s go-to Thai dish all the time. So why not create your own version? This hot pot of simmering goodness is easier to create than most homecooks think.

The quality of your ingredients will make or break this dish, so pick the freshest tiger prawns for an extra oomph of flavour, gathered with good quality herbs and spices you need from FairPrice Finest. Allow the produce to speak for itself in this standout dish.


Tom Yam Soup
Makes 4-6 servings

Preparation time: 10 minutes

Cooking Time: 20 minutes


Water 1.5 l
Lemongrass, White Parts Only, Outer Layer Removed 4 Stalks
Galangal, Peeled and Sliced 1-inch piece
Kaffir Lime Leaves, Torn into Half 10
Bird’s Eye Chillies (chilli padi), Halved, Stems Removed 10
Garlic, Peeled and Bruised 5 Cloves
Tiger Prawns, Peeled and De-veined 12
Straw Mushrooms, Drained 1 can (about 400g)
Medium Tomatoes, Cut into Wedges 2
Medium Onion, Cut into Wedges 1
Sugar 2 tbsp
Fish Sauce ¼ cup
Lime Juice ¼ cup
a handful of coriander leaves


  1. Place water in a soup pot and bring to a boil.
  2. Bruise the lemongrass with the back of a knife and add to the water.
  3. Add galangal, lime leaves, chillies and garlic to the water.
  4. Allow the soup to come to a slow, gentle boil and leave it to simmer for about 10 minutes.
  5. Add prawns, mushrooms, tomatoes and onion and bring to a boil again.
  6. Add sugar, fish sauce and lime juice and stir to mix.
  7. Taste and add more fish sauce, sugar or lime juice if necessary.
  8. Serve garnished with coriander leaves.


Grilled Coconut Pandan Chicken


These juicy chunks of grilled chicken are easy to get right, and even easier on your tastebuds. Instead of going for unhealthy options like street-style fried chicken or pork, grilling your meat is always a healthier option that’s tasty too!

Savoury chicken with a hint of coconut milk, infused with pandan upon grilling – it’s a delightful mid-afternoon snack or a dish by itself with a bowl of rice as an accompaniment.


Grilled Pandan Chicken
Makes 2 servings

Preparation time: 10 minutes

Cooking Time: 15-20 minutes


Palm Sugar or Light Brown Sugar 5 tbsp
Ground White Pepper 1 tsp
Salt ¼ tsp
Garlic, Sliced 4 cloves
Coriander Roots or Stems, Chopped 4
Thumb-size Piece Ginger, Peeled and Sliced 1
Coconut Milk 2 tbsp
Sesame Oil 1 tbsp
Oyster Sauce 2 tbsp
Dark Soy Sauce 3 tbsp
Pandan Leaves, Cleaned 12
Boneless Chicken Thigh or Breast Fillets, Cut into Quarters 4
Oil, for Brushing


  1. Place all the ingredients except the chicken and oil in a small food processor and blitz till smooth.
  2. Place this marinade in a bowl with the chicken and rub marinade into the meat.
  3. Leave to marinate, covered, in the fridge for at least 4 hours or overnight.
  4. Before cooking, preheat oven to 200°C. Line a baking tin with foil.
  5. Remove chicken pieces from the marinade and wrap each piece of chicken with a pandan leaf. Place on the foil-lined baking tin.
  6. Brush the leaves with some oil and bake for 15 to 20 minutes until the chicken is cooked through and slightly caramelised at the edges.
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