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Make Authentic Thai Cannabis Soups & Stews That Work

4 Mins read

Introduction

Cooking with cannabis is fun. For several centuries Thais have added cannabis to their soups and stews for flavors and improved taste. These Thai cannabis soups and stews utilize the roots and leaves of the plant to reduce the possibility of getting high after each meal. 

This was a common practice because cannabis leaves and roots have a lower THC concentration which makes them suitable for cooking Thai cannabis soups and stews. They also have a robust flavor that makes them a good cooking ingredient. 

Asides from the robust flavor provided by terpenes in the cannabis leaves and roots used in Thai cannabis soups and stews, cooking with cannabis will also allow users to gain access to some essential nutrients present in the cannabis plant. 

Some researchers have reported that raw cannabis leaves, stalks, stem, and seeds may contain essential nutrients like vitamins, fat, proteins, carbohydrates, minerals, and traces of nutrients like omega-3 fatty acids, potassium, calcium, and sodium. 

How to make Authentic Thai cannabis soups and stews

While there are many Thai cannabis soups and Stews, we would love to focus on Tom Yum, Green curry soup, and Thai Cannabis Tea. This is due to their popularity amongst tourists and locals alike. 

How to Make Thai Cannabis Tom Yum

This recipe was adapted from High Garden. Note that this recipe can be adjusted to your taste. This is just a guide, as you can experiment with the ingredients until you get what suits your taste or THC tolerance. 

Ingredients for 7 servings of Thai Cannabis Tom Yum Cannabis soup

  • 7 grams of finely ground cannabis flower from a sativa-dominant strain. Sativa-dominant strains are known to induce relaxation, produce energy and fight anxiety. 
  • 2 cans of Coco cream or milk. 
  • 120 ml of mango juice. 
  • 1 lemongrass sprig, peeled and cut into 7 cm pieces. 
  • Shelled shrimp (optional). 
  • 1 can of drained and cut baby corn. 
  • 1 can of sliced and drained Chinese water chestnuts. 
  • 60 grams of green onions. 
  • 3 tablespoons of freshly chopped coriander. 
  • 2 tablespoons of chopped fresh basil. 
  • 1.5 tablespoons of chopped fresh mint. 
  • 2 tablespoons of Madras curry.
  • 0.5 teaspoon of ginger powder. 
  • Either 0.5 or 1 tablespoon of Sriracha sauce (garlic chili sauce). 
  • Juice from half a lemon.  
  • 1 teaspoon of sesame oil.

Procedure for making Thai Cannabis Tom Yum Cannabis soup

  • Mix the cannabis and coconut cream in a large saucepan over very low heat.
  • Simmer the mixture for 10 minutes and stir frequently.
  • Gradually add the mango juice and continue stirring. 
  • Next, add the lemongrass and the shrimp. You can skip the shrimp if you are cooking the vegan version. 
  • Simmer the mixture for 5 minutes.
  • Add corn, Chinese water chestnuts, green onion, coriander, basil, mint, curry, ginger, and finally, Siracha garlic and chili sauce. Cook for 15 minutes and stir regularly.
  • Season the Thai cannabis soup with lemon juice, sesame oil, and salt to taste.
  • Remove the lemongrass before serving.

How to make Thai Cannabis Green Curry Soup

This recipe was adapted from Edimeals. This recipe was created for 5 servings. 

  • 225 g potatoes cut into chunks
  • 100 g green beans (Or Snap peas) trimmed and halved
  • 100 g Zucchini cut into pieces
  • 100 g red pepper cut into pieces
  • 1 tbsp vegetable oil (Or sunflower oil)
  • 1 clove garlic chopped
  • 1 tbsp Thai Green Curry paste (4 tsp)
  • 400 ml chicken broth
  • 400 ml coconut milk
  • 2 tsp Thai fish sauce
  • 1 tsp brown sugar (Or Cane Sugar)
  • 450 g chicken boneless, skinless (breasts or thigh meat) cut into bite-sized pieces
  • Thai chili (Optional if you prefer spicy)
  • kaffir lime leaves finely shredded (Or 3 wide strips of lime zest plus extra to garnish)
  • 1 tsp Cannabutter. Beginners are recommended to start with 15mg of cannabutter per serving. 

Procedure for Making Thai Cannabis Green Curry Soup 

  • Cook the potatoes in a pan of boiling water for 5 minutes. 
  • Add some vegetables and cook for 3 minutes or until the potatoes and vegetables are tender but not too soft. 
  • Drain the mixture of potatoes and vegetables and put to one side. 
  • Heat oil in a large frying pan until very hot. Add some garlic and cook until golden (this should take a few seconds). 
  • Add the curry paste and stir for a few seconds to cook the spices and release their flavors. 
  • Add your coconut milk with the cannabutter and let it come to a bubble.
  • Introduce the chicken broth to desired richness. 
  • Stir in the fish sauce and brown sugar, then pieces of chicken and Thai Chilli in that order. Turn the heat down and simmer to cook for about 8 minutes until the chicken is cooked. 
  • Tip in the potatoes and beans and let them warm through the hot coconut milk. You can add a lovely citrus flavor by stirring in the shredded lime leaves, then the basil leaves. Leave them briefly or they will lose their brightness. 
  • Scatter the lime garnish and serve immediately. 

How to prepare a pot of Thai cannabis tea 

This recipe was adapted from Thrilist

Ingredients 

  • 1 teabag or tablespoon of loose-leaf tea of your choice
  • 1½ cups water
  • ¼ teaspoon, or desired amount, of cannabis tincture
  • Any other ingredients for flavor, such as honey, milk, or sugar

Procedures for Making Thai cannabis tea

  • Prepare the cannabis tincture as desired 
  • Add ¼ teaspoon of the cannabis tincture into a small pot of boiling water.
  • Reduce the heat to low and simmer for 5 minutes to cook.
  • Pour the boiling water with the cannabis tincture into a heat-safe mug with the tea bag or loose-leaf tea leaves, along with any desired extras like mint, lemon, honey, or a cinnamon stick. 
  • Steep for a couple of minutes. Remove the tea leaves, and enjoy a sip of homemade cannabis-infused tea.

Why are Thai cannabis-infused foods unique?

Thai cannabis-infused foods offer a unique taste and benefit to users due to their High CBD and low traces of THC. The use of sativa dominant strains and emphasis on the non-THC parts of the plant leaves little to no room for the psychotropic activity of THC and other mind-altering cannabinoids. 

In addition, most recipes focus on microdoses of cannabis in the foods. The microdose of cannabinoids in the food makes it suitable for all ages and people. This keeps the effect to the barest minimum and can be increased based on the level of THC tolerance. 

Conclusion 

Making Thai Cannabis soups and stews is very simple as long as you have the right ingredients. They are also customizable to your THC tolerance levels and great for several occasions. Tell us more about your favorite cannabis food in the comment section below. We would love to hear from you. 

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About author
Daniel Gana is a cannabis scientist, researcher, and content creator. He is interested in psychedelics, cannabis science, cannabis tech, and cannabis cultivation. He applies his knowledge of the cannabis plant to assist cannabis companies with SEO Copywriting, educational content, articles, compliant product descriptions, and emails.
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