Hey there! I’m Suwanee.
I grew up in a leprosy village in rural Surin, Thailand. When I was 13, I came to America after an American woman visited our village and decided to sponsor me. She eventually became my American mom.
I left Thailand very young, and for a long time I felt disconnected from that part of my life. Cooking Thai food helped bring me back to my roots, my family, and the food I grew up eating.
That’s a big part of why I started Simply Suwanee. It’s where I share the Thai recipes I love and what I continue to learn about the food and culture I came from.
From Surin to My American Kitchen
I grew up around the food of Isaan: sticky rice, som tam, laab, grilled meats, fresh herbs, chilies, and fermented flavors.
After moving to America, I had to relearn much of the cooking I remembered from childhood. I started asking questions, cooking with family, testing recipes, and learning more about Thai ingredients and regional food.
My Cooking Experience
In fall 2024, I was one of eight home cooks selected for PBS’s The Great American Recipe (Season 4). I've also cooked professionally as a Thai chef at Feast World Kitchen in Spokane and taught Thai cooking classes.
Before food blogging, I worked as a professional photographer. That background shapes how I teach recipes today, with plenty of step-by-step photos and visual details.
What You'll Find Here
Simply Suwanee is about helping you cook and understand Thai food at home. You'll find classic Thai recipes, Isaan food, ingredient guides, cooking techniques, and practical tips for cooking Thai food in an American kitchen.
Start with favorites like Laab Moo, Som Tam, or explore my Thai cooking guides if you're new to Thai food.
Thank you for being here and enjoy my recipes!
Khop Khun Ka,
Suwanee (เปิ้ล)
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Feed My Village
The village where I grew up is still an important part of my life. Feed My Village began as a way to return and cook for the elderly people who cared for me when I was young.
Read the full story behind Feed My Village and click on any post below.
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