Zero-Waste Thai Cooking: How I Transform Kitchen Scraps Into Restaurant-Quality Dishes

When I first started cooking professionally, waste was just part of the game. Prawn shells in the bin, herb stems discarded, vegetable trimmings tossed without a second thought. But as I've evolved as a chef—particularly through my journey with Thai cuisine—I've come to understand that what we call "waste" is often where the most intense flavours hide.

At Farang, we've built our entire approach around this philosophy. It's not just about being environmentally conscious (though that matters enormously), it's about respecting ingredients the way Thai cooks have done for centuries. Nothing gets wasted because everything has potential.

Take prawn shells, for instance. Most British kitchens would bin them immediately, but I've learned to see them as liquid gold. Those shells become the foundation for our tiger prawn gaeng gari—roasted until they're deeply caramelised, then simmered into a stock that's more intensely prawn-flavoured than the prawns themselves. The same shells that would've filled our bins now form the backbone of one of our most popular curries.

Herb stems are another revelation. When you're working with expensive Thai herbs like makrut lime leaves or Thai basil, every part matters. The stems of coriander roots don't go in the compost—they get pounded into our curry pastes, adding an earthy depth that the leaves alone can't provide. Even the woody stems of lemongrass, too tough for most dishes, become aromatic additions to stocks and broths.

But here's where it gets interesting: British ingredients respond beautifully to these Thai zero-waste techniques. Those hispi cabbage cores that usually get discarded? They pickle brilliantly with Thai flavours, creating a crunchy, tangy garnish that adds texture to rich curries. Chicken bones become the base for tom kha-style soups, enhanced with galangal and lime leaves.

The Key to Zero-Waste Cooking

The key is changing how you see ingredients. That slightly wilted pak choi isn't destined for the bin—it's perfect for a quick stir-fry where the leaves cook down and the stems retain their bite. Overripe tomatoes transform into nam prik-style relishes, their sweetness balanced with fish sauce and chilli.

At the restaurant, we've turned this into an art form. Our weekly menu planning starts with what needs using up, not what we fancy cooking. It's forced us to be more creative, more resourceful. Some of our best dishes have come from these "what can we do with this?" moments.

The environmental impact is significant too. We've reduced our food waste by nearly 70% since implementing these practices. But beyond the green credentials, it's made us better cooks. When you're forced to use every part of an ingredient, you understand it more deeply.

Bringing Zero-Waste Home

This approach isn't just for professional kitchens. At home, try making stock from your vegetable trimmings, or turning herb stems into pestos and pastes. That slightly soft ginger? Perfect for grating into marinades. Those chilli seeds you usually discard? They're actually where much of the heat lives.

It's about respecting the ingredient, understanding its potential, and refusing to accept that anything edible should be waste. That's not just good cooking—it's good sense.

For more zero-waste Thai recipes and techniques, check out my cookbooks Cook Thai and Thai in 7, available at all good bookshops.