Koh Samui: Thai Cooking Class & Market Tour with Geng's Family

Summary

Cook southern Thai recipes with locals in a breezy Samui kitchen

You’ll walk Koh Samui’s local market with Geng’s family, learn to pick out real Thai herbs, then cook four classic dishes in their breezy backyard kitchen. Grate your own coconut milk and laugh through sticky-fingered moments as you prep shrimp cakes or sugar dumplings together. Includes pickup, lunch, recipes to take home—and a few stories you’ll remember whenever you taste real curry again.

What’s the experience like?

"You’ve never grated coconut until you’ve done it by hand," Geng grinned, sliding the squat wooden grater toward me. We’d just come back from the Big Buddha market—still smelling faintly of lemongrass and fried snacks—and my fingers were sticky from poking at fresh herbs. The drive over from Chaweng was quick enough that I barely finished my coffee before we were standing under bright tarps, Geng pointing out which basil was right for curry (I’d never noticed there were so many types). O, her cousin, laughed when I tried to pronounce ‘kaffir lime’ in Thai. Probably butchered it.

The family’s outdoor kitchen sits tucked behind their house on Plailaem Soi 8—open air but shaded, fans humming somewhere above us. It’s not fancy but you can tell they care about keeping things spotless; I kept catching whiffs of coconut milk and charcoal from the neighbor’s grill drifting over. The kids darted around chasing a stray cat while we started prepping shrimp cakes. Honestly, I thought I’d mess up the deep-frying part but O just shrugged and said “It’s okay, more crispy!” and handed me another spoonful of batter.

We made four dishes—my favorite was the yellow curry with fish (the coconut milk we grated ourselves actually tasted different? Or maybe that was just pride). There was this moment when everyone went quiet, tasting soup straight from the ladle, steam fogging up my glasses. The sugar dumplings for dessert were stickier than I expected—my fingers were gluey for ages—but nobody seemed to mind. At some point it started raining lightly and the sound on the tin roof made everything feel slower. I still think about that day whenever I smell fresh turmeric now.

Step-by-step itinerary

Day 1 — Cooking class with market visit

• Pickup from accommodation
• Visit Big Budha Samui local market
• Learn about Thai herbs and vegetables
• Arrive at cooking farm Plailaem Soi 8
• Grate fresh coconut and prepare ingredients
• Cook 4-menu Thai meal including dessert
• Enjoy soft drink and seasonal fruit
• Receive recipe to take home

Top questions

Is hotel pickup included for this Koh Samui cooking class?

Yes, round-trip transfers are included from Lamai, Maenam, and Chaweng areas.

Where does the market visit take place?

The local market tour happens at Big Buddha Samui market before heading to the cooking class location.

How many dishes do we cook during the class?

You’ll prepare four menu items including one local specialty and dessert.

Can vegetarians join this cooking class?

Yes, a vegetarian menu is available if requested when booking.

Is this activity suitable for families with children?

Yes, there is a play area and activities like souvenir coloring books for kids.

How long is the market tour before cooking?

The educational market visit lasts about 15 minutes before heading to the kitchen.

Are recipes provided after the class?

Yes, you’ll receive recipe cards for all dishes prepared during your session.

Is lunch included in this Koh Samui cooking class?

Yes, lunch is included—you eat what you cook along with seasonal fruit and soft drinks.

What’s included

Your day includes round-trip hotel pickup from Lamai, Maenam or Chaweng areas; a short guided visit at Big Buddha Samui local market; all ingredients for four daily menu items plus dessert; use of an outdoor kitchen space; hands-on instruction from Geng’s family; soft drinks and seasonal fruit; printed recipes to take home; plus lunch featuring everything you’ve cooked together before returning to your accommodation.