Learn to cook Thailand’s everyday kitchen with Warinthorn Tasiri, who runs a small shopfront restaurant with her mother in Hua Hin. In four hands-on parts, she takes you from the wet market to the table — building the pantry, then cooking the dishes her own restaurant serves every week.
The Living Room Kitchen is a self-paced, four-part course in real Thai home cooking, taught by Warinthorn Tasiri of Ran Mae Win, a small family restaurant in Hua Hin, Thailand.
Rather than starting with a recipe, the course starts where every good Thai meal does: the market. You’ll learn to shop and stock the core Thai pantry — kaffir lime leaves, nam pla (fish sauce), fresh chillies, coconut milk, lemongrass, galangal, palm sugar and tamarind — along with the tools worth owning, from a well-seasoned wok to a mortar and pestle.
From there, you’ll cook through four of the dishes that fill Warinthorn’s own menu every day:
- Tom Yum & Tom Yum Goong — the sour, hot, fragrant soup that defines balance in Thai cooking
- Larb Gai & Larb Pet — northeastern minced-meat salads built around toasted rice powder and lime
- Seabass Manao — a whole steamed fish under a fierce garlic-chilli-lime sauce, the dish Warinthorn cooks for guests she wants to impress
Each recipe includes ingredients, step-by-step method, cook times, and Warinthorn’s own tips from years of restaurant cooking. The course runs about 1 hour 25 minutes across four parts, plus a short quiz and a printable certificate of completion.
By the end, you’ll be able to:
- Shop for and store the essential Thai pantry
- Balance sour, salty, and spicy flavors by taste, not just measurement
- Cook two classic soups, two regional salads, and a whole steamed fish
- Earn a certificate of completion
Course Instructor
