While dried seaweed isn’t as central to Thai cuisine as it is to Japanese or Korean cooking, it is definitely used in certain delicious Thai dishes, especially soups. The Thai word for seaweed is sarai (สาหร่าย).

Here’s how dried seaweed is typically used in Thai cooking:

1. Clear Soups (Kaeng Jued – แกงจืด):

   • This is the most common traditional application. Kaeng Jued refers to mild, clear, non-spicy soups, often served alongside richer, spicier Thai dishes to balance the meal.
   • A popular version is Kaeng Jued Woon Sen Sarai (แกงจืดวุ้นเส้นสาหร่าย), which is a clear broth soup with glass noodles (woon sen), minced pork (or tofu/pork balls), vegetables (like carrots, cabbage), and rehydrated dried seaweed.
   • Type of Seaweed: The seaweed used is typically a leafy type, sometimes referred to as sarai bai. Dried Wakame works very well for this, providing a soft, slightly silky texture. Sometimes broader leaf types similar to Kombu might be used, though Wakame is generally easier to find and use for this purpose.
   • Preparation: The dried seaweed (like Wakame) needs to be rehydrated first by soaking it in water for several minutes until it softens and expands. It’s then usually added to the simmering soup towards the end of the cooking time.

2. Other/Modern Uses:

   • Garnishes: Sometimes, dried Nori flakes might be used as a garnish, similar to Japanese practices, although this is less traditional.
   • Fusion Dishes: You might find seaweed incorporated into modern Thai fusion recipes, such as:
     • Seaweed Fried Rice: Using crumbled Nori snacks or sheets, toasted and mixed into fried rice.
     • Kelp Noodle Dishes: Kelp noodles (made from seaweed) are sometimes used as a low-carb substitute for rice noodles in healthier or fusion versions of Pad Thai.
     • Other Soups: Some recipes might add Wakame to variations of other soups, like Tom Yum or coconut-based soups, for added nutrition and texture.

What to Look For:

• For making Kaeng Jued, look for dried Wakame. It’s widely available in Asian markets and often sold for Japanese or Korean cooking (like miso soup), but it’s perfect for Thai clear soups too.
• If you see packages labeled specifically for soup or simply as „dried seaweed” (ensure it’s an edible variety like kelp or wakame), that might also work.
• Nori sheets (used for sushi) can be used for garnishes or the fried rice mentioned above.

Preparation Summary (for Soup):

1. Take the required amount of dried seaweed (like Wakame). Remember it expands significantly.
2. Soak it in a bowl of warm water for about 5-10 minutes, or according to package directions, until tender.
3. Drain the seaweed well.
4. Add the rehydrated seaweed to your simmering Kaeng Jued broth during the last few minutes of cooking.

Where to Buy in Warsaw:

You should be able to find suitable dried seaweed (especially Wakame and Nori) in Warsaw at:

HAPPY THAI SHP ONLINE PL.