No image for this dish yet
This is a general guide. Always check ingredients and preparation with the restaurant.
- ✓ None
Origin
Khai Luuk Koei is an ancient Thai dish with roots in Chinese-Thai cuisine, particularly among the Chinese communities in Bangkok and southern Thailand. It was adapted to suit Thai palates—for instance, using salt instead of fish sauce, or occasionally adding light soy sauce. Today, it’s a common dish served at gatherings or as part of light meals.
Characteristics and Flavor
Khai Luuk Koei has a soft, jelly-like texture, golden yellow in color, clear and pore-free. It offers a delicate balance of mild sweetness and subtle saltiness from the salt, enriched with the fragrance of eggs and broth. It feels refreshing and light on the stomach, not heavy or greasy.
Ingredients
Chicken eggs, pork bone broth or clean water, salt, a small amount of sesame oil (for garnish)
Serving Method
Serve chilled or slightly warm, accompanied by seafood dipping sauce or light soy sauce. Use a spoon to scoop and eat directly. It is often enjoyed as a light snack or dessert during evening meals.