Koh Lipe Thai Kitchen Scarborough

Tom Yum Soup

A sharp, galangal-forward broth with lemongrass and kaffir lime that hits all the sour-spicy notes without tipping into sweetness

Green Curry

Coconut milk base with real herbal complexity, Thai eggplant, and a finish that lingers with fresh basil

Pad Thai

Tamarind-sour noodles with a proper wok char, not the pasty ketchup-sweet version common elsewhere in Toronto

Massaman Curry

Slow-cooked, mild-heat curry with potato and a rich, nutty peanut finish — the most approachable entry point for heat-averse diners

Thai Basil Stir-Fry

High-heat wok dish with fragrant holy basil and crispy edges on the protein — ask for Thai spice level

Mango Sticky Rice

Ripe mango over glutinous coconut rice — simple, seasonal, and a strong closer when available