Let’s Cook: Miang Kum

An appetizer often served at get togethers and celebrations, I first experience Miang Kum at a party thrown for me and my fellow Peace Corps volunteers by our Thai language instructors during our last week of class. It was served as the first appetizer, a toast of sorts for our accomplishments and upcoming adventures … and it was delicious!

Miang Kum literally means “eating many things in one bite,” which is a perfect description. A combination of so many flavors Miang Kum epitomizes authentic Thai cuisine by combining a multitude of flavors–sweet, sour, spicy, and salty–and creates a burst of flavor with every bite. This dish can be extremely time-consuming to prepare, but the final product is absolutely worth it!

Traditionally, Miang Kum is served with betel or chaphlu leaves but they can be difficult to find so for this recipe they are substituted with large spinach leaves.

Consider making this appetizer for your next get together or as a healthy and very flavorful meal.

Miang Kum

  • Servings: 8-12
  • Difficulty: easy


  • ½ cup unsalted roasted peanuts
  • ½ cup roasted unsweetened shredded coconut
  • 1/3 cup diced ginger (small cubes)
  • 1/3 cup diced shallots (small cubes)
  • 1 lime, cut into small peanut-sized cubes (unpeeled)
  • 6 Thai chilies, sliced into small rounds
  • ¼ cup small dried shrimp (optional)
  • 1-2 bunches large spinach leaves


  • ½ cup roasted shredded coconut
  • ¼ cup unsalted roasted peanuts
  • ¼ cup palm or coconut sugar
  • 2 TBSP fish sauce, or to taste
  • ½ cup water


  1. To roast coconut, place unsweetened shredded coconut in a pan over medium heat. Stir frequently until all shreds are evenly browned.
  2. Prepare all individual ingredients as noted in the ingredients and place in serving dishes around the sauce bowl.
  3. To make sauce, grind coconut and peanuts together. Place in a small saucepan with palm sugar, fish sauce, and water. Bring to a boil, lower the heat and simmer, stirring frequently to make sure all ingredients are well blended. Cook for 10-15 minutes or until mixture has thickened into a light batter consistency. Transfer to sauce bowl.
  4. Fold spinach leaves and fill with desired ingredients. Top with sauce and eat in single bite.

One thought on “Let’s Cook: Miang Kum

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