Coriander Leaves

ผักชี

Phak chi: the fresh green finish on soups, salads, noodles and rice dishes.

Thai cooks use the whole coriander plant. The roots go into pastes (see coriander root), the stems into soups and salads, and the leaves on top of almost everything as a fresh, green finish.

Pronunciation	pak chee
Flavour	Fresh, citrusy and green
Used in	Tom yum, larb, noodle soups, khao man gai, garnishes
Substitute	Sawtooth coriander, or Thai basil for a different fresh note

How it is used

Leaves and fine stems are scattered over tom yum, tom kha and clear soups, folded into larb, yam and nam tok, sprinkled on noodles and rice soup, and served with khao man gai. Chopped stems add flavour to dipping sauces and marinades.

When to add it

Coriander leaves lose their fragrance quickly with heat, so add them right at the end or at the table. The stems are sturdier and can go in a minute earlier.

Buying and storing

Buy bunches with roots still attached when you can, and save the roots for pastes. Stand the stems in a glass of water in the fridge with a bag over the leaves, and change the water every couple of days; it keeps for a week.

Cook’s tip
Some people find coriander tastes of soap, partly for genetic reasons. For them, swap in Thai basil or mint.

More Vegetables

All Vegetables

Recipes with Coriander Leaves

Noodles & Rice

Khao Mok Gai (Thai-Muslim Chicken Biryani)

Spiced yellow rice cooked with yogurt-marinated chicken, topped with crispy shallots and served with a sweet-sour green chilli and mint sauce.

90 min · Medium

Noodles & Rice

Khao Man Gai (Thai Hainanese Chicken Rice)

Silky poached chicken, rice cooked in the chicken stock and fat, and a punchy fermented soybean, ginger and chilli sauce.

95 min · Medium

Dips & Relishes

Nam Jim Jaew (Isaan Dipping Sauce)

The smoky, sour, salty dipping sauce served with grilled meats across Isaan, thickened with toasted rice.

10 min · Easy

Salads

Nam Tok Neua (Isaan Grilled Beef Salad)

Charred, juicy beef sliced and tossed warm with lime, fish sauce, roasted chilli, toasted rice, shallots and herbs.

25 min · Easy

Soups

Tom Kha Gai

A mellow coconut and galangal soup with chicken and mushrooms, sharp with lime and gently hot.

35 min · Easy

Soups

Tom Yum Goong

Hot, sour and fragrant prawn soup with lemongrass, galangal and makrut lime leaves, finished with lime juice and nam prik pao.

40 min · Easy

Salads

Larb Moo (Isaan Minced Pork Salad)

Warm minced pork tossed with lime, fish sauce, chilli flakes, toasted rice powder, shallots and fresh mint.

30 min · Easy

Noodles & Rice

Khanom Jeen Nam Ngiao (Northern Noodles in Pork & Tomato Broth)

Soft rice noodles in a spicy, tangy broth of pork ribs, tomatoes and dried chilli paste, topped with bean sprouts, cabbage, crispy garlic and lime.

120 min · Medium

Dips & Relishes

Nam Prik Ong (Northern Pork & Tomato Chilli Dip)

A mild, meaty dip of minced pork and tomatoes cooked with a dried chilli paste, eaten with crunchy raw vegetables and sticky rice.

40 min · Easy

Dips & Relishes

Nam Prik Noom (Roasted Green Chilli Dip)

Smoky charred green chillies, shallots and garlic, pounded into a rough dip and eaten with pork crackling, sticky rice and vegetables.

35 min · Easy

Grilled & Fried

Sai Oua (Northern Thai Herb Sausage)

Chiang Mai’s famous coiled pork sausage, packed with lemongrass, galangal, makrut lime and dried chilli, grilled slowly over charcoal.

90 min · Medium