Sugar and Spice and Everything Thai

Yesterday we were treated to a day of fun and incredibly delicious food at Lan Tania in Fairmont Heliopolis and Towers. We were taught how to cook by the incredibly talented Chef Pitchapat. And then treated to a succulent, spicy meal which we helped cook ourselves!

The day started when we  were greeted into Lan Tania’s kitchen and shown the basics. We then helped the very welcoming Chef Pitchapat cook the upcoming meal as best as we could. We were then seated outside and observed our meals being cooked as we enjoyed our drinks.

The menu included an extremely flavorful chicken and coconut soup, with straw mushroom, lemongrass, chili and cherry tomatoes. There was also a refreshing Thai beef salad. As well as green curry prawns, and beef and chicken satay, which was served with cucumber arjard sauce and peanut butter sauce.

Thai food might not be for everyone due to how spicy it is, but you can always request that your dishes be cooked with less pepper. We do, however, recommend you try the original recipe. Spice is good!

All in all, it was a wonderful day. We greatly enjoyed the food, networking and were very excited to take the recipes home and try them for ourselves. After all, we’ve learned from the best. Here’s the recipe of our favorite dish, chicken and coconut soup. Spicy and warm, it’s great for the winter!



– 250gm Chicken Breast (diced)

– 240ml Coconut Cream

– 120gm Straw Mushroom

– 80gm Lemongrass (sliced)

– 50gm Galangal (sliced)

– 15gm Kaffir Lime Leaves (sliced)

– 75ml Fish Sauce

– 75gm Lime Juice

– 40gm White Sugar

– 5gm Bird Eye Chili

– 20gm Coriander

– 50gm Cherry Tomatoes

– 250ml Chicken Stock or Water



Heat up a wok or pot. Place the water inside and bring it to a boil. Add the lemongrass, kaffir lime leaves, galangal, mushrooms and chicken.

Simmer until the chicken is half cooked, then add the coconut milk and continue to simmer until the chicken is fully cooked. Add the cherry tomatoes.

Finish with the fish sauce, lime juice and sugar. Serve in soup bowls, garnished with coriander and chili oil (optional).

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