How is Chinese Celery used in Thai cooking?

Chinese celery is the slimmer, more aromatic relative of the Western kind - thin stalks, lots of leaf, and a sharper, more concentrated celery fragrance. Thai cooks use more of the leaf than the stem, scattering it into soups, stir-fries, and seafood dishes for a fresh, herbal lift right at the end. If you only have Western celery at home, use the leaves alone and skip the watery stalks. A little brings brightness; too much can take over, so it's added with a light hand.

Can I cook with Chinese Celery in a Chiang Mai cooking class?

Yes - we use Chinese Celery in our hands-on classes. Explore them on our Cooking Classes page.

Chinese Celery - Fresh Thai Vegetables | Thai Akha Kitchen

Chinese celery is the slimmer, more aromatic relative of the Western kind - thin stalks, lots of leaf, and a sharper, more concentrated celery fragrance.…

Chinese Celery - Fresh Thai Vegetables | Thai Akha Kitchen Chinese celery is the slimmer, more aromatic relative of the Western kind - thin stalks, lots of leaf, and a sharper, more concentrated celery fragrance.…