{
  "site": "https://chefedit.com",
  "generated_at": "2026-05-15T14:39:03Z",
  "count": 5,
  "recipes": [
    {
      "slug": "pad-krapow-moo",
      "name": "Pad Krapow Moo",
      "native": "ผัดกะเพราหมู",
      "url": "/recipes/pad-krapow-moo/",
      "region": "central",
      "cuisine": "thai",
      "difficulty": "beginner",
      "category": "stir-fry",
      "tags": [
        "stir-fry",
        "central-thai",
        "pork",
        "holy-basil",
        "wok",
        "beginner",
        "rice-plate"
      ],
      "lede": "A beginner-friendly pad krapow moo that keeps the Thai logic intact: coarse pork, plenty of garlic and fresh chilies, salty-savoury seasoning, almost no sweetness, and real holy basil added only after the pork is cooked. The wok work is fast, so measure the sauce and pick the basil leaves before turning on the heat.",
      "total_time_min": 20,
      "active_time_min": 15,
      "ingredient_count": 13,
      "sources_total": 95,
      "founder_reviewed_at": "2026-05-15T13:48:24Z",
      "url_full": "https://chefedit.com/recipes/pad-krapow-moo/"
    },
    {
      "slug": "tom-kha-gai",
      "name": "Tom Kha Gai",
      "native": "ต้มข่าไก่",
      "url": "/recipes/tom-kha-gai/",
      "region": "central",
      "cuisine": "thai",
      "difficulty": "beginner",
      "category": "soup",
      "tags": [
        "soup",
        "chicken",
        "coconut-milk",
        "galangal",
        "central-thai",
        "beginner-friendly",
        "gluten-free-friendly"
      ],
      "lede": "A beginner-safe tom kha gai with the parts that matter protected: galangal is sliced thin and simmered long enough to perfume the coconut broth, chicken is kept tender, and lime juice waits until the heat is off. The bowl should taste creamy first, then salty-sour, with galangal cooling the sweetness of the coconut.",
      "total_time_min": 35,
      "active_time_min": 20,
      "ingredient_count": 12,
      "sources_total": 90,
      "founder_reviewed_at": "2026-05-15T13:46:09Z",
      "url_full": "https://chefedit.com/recipes/tom-kha-gai/"
    },
    {
      "slug": "tom-saap",
      "name": "Tom Saap",
      "native": "ต้มแซ่บ",
      "url": "/recipes/tom-saap/",
      "region": "isaan",
      "cuisine": "thai",
      "difficulty": "standard",
      "category": "soup",
      "tags": [
        "soup",
        "isaan",
        "pork-ribs",
        "hot-and-sour",
        "toasted-rice-powder",
        "standard"
      ],
      "lede": "A standard tom saap with pork ribs: simmer the bones until the broth has body, season only after the meat is tender, and finish with lime, dried chile, roasted rice powder, sawtooth coriander, and mint. The bowl should be clear, herbal, sour-salty, and smoky from chile and khao khua, not sugary and not thick like tom yum nam khon.",
      "total_time_min": 95,
      "active_time_min": 30,
      "ingredient_count": 13,
      "sources_total": 48,
      "founder_reviewed_at": "2026-05-15T13:44:00Z",
      "url_full": "https://chefedit.com/recipes/tom-saap/"
    },
    {
      "slug": "tom-yum-goong-nam-khon",
      "name": "Tom Yum Goong Nam Khon",
      "native": "ต้มยำกุ้งน้ำข้น",
      "url": "/recipes/tom-yum-goong-nam-khon/",
      "region": "central",
      "cuisine": "thai",
      "difficulty": "standard",
      "category": "soup",
      "tags": [
        "soup",
        "shrimp",
        "hot-and-sour",
        "creamy-broth",
        "central-thai",
        "gluten-free-friendly"
      ],
      "lede": "This is the creamy, orange-red branch of tom yum goong: shrimp stock, roasted chili jam, evaporated milk, and the non-negotiable tom yum trinity of lemongrass, galangal, and makrut lime leaf. Keep it sour first, salty second, hot last. The milk should soften the edges, not erase the lime or turn the pot into a coconut soup.",
      "total_time_min": 40,
      "active_time_min": 25,
      "ingredient_count": 13,
      "sources_total": 92,
      "founder_reviewed_at": "2026-05-15T04:32:37Z",
      "url_full": "https://chefedit.com/recipes/tom-yum-goong-nam-khon/"
    },
    {
      "slug": "tom-yum-goong-nam-sai",
      "name": "Tom Yum Goong Nam Sai",
      "native": "ต้มยำกุ้งน้ำใส",
      "url": "/recipes/tom-yum-goong-nam-sai/",
      "region": "central",
      "cuisine": "thai",
      "difficulty": "standard",
      "category": "soup",
      "tags": [
        "soup",
        "shrimp",
        "hot-and-sour",
        "clear-broth",
        "central-thai",
        "gluten-free-friendly"
      ],
      "lede": "This is the clear-broth branch of tom yum goong: shrimp, hot herbs, fish sauce, lime, and no dairy to cover mistakes. The broth has nowhere to hide. Pull sweetness from the shrimp shells, perfume it with lemongrass, galangal, and makrut lime leaf, then season off heat so the lime stays sharp instead of cooked.",
      "total_time_min": 35,
      "active_time_min": 25,
      "ingredient_count": 12,
      "sources_total": 92,
      "founder_reviewed_at": "2026-05-15T02:05:24Z",
      "url_full": "https://chefedit.com/recipes/tom-yum-goong-nam-sai/"
    }
  ]
}