Since many years ago, I had heard a lot about Sripraphai from my Thai friends. I’d always wanted to try it, but it was rare for anyone to really go out there for some Thai food. So I was glad to see that this restaurant made the list. Now I had to go.
It was a tad disappointing to see that the featured soup was Tom Kha Gai ($4.50 small; $8.50 large) since I’m a huge fan of Tom Yum Goong ($5 small; $9 large), but at least it got me to try something new.
The first thing to note is that, while New York Magazine indulged in a large, all you need is a small, unless you’re going to share with a group of friends. The small alone was extremely filling. Packed with shrimp, oyster mushrooms and large chunks of chicken, you basically had your dinner entree right there.
The coconut milk broth was enhanced by a huge chunk of galangal (ginger), chili peppers, cilantro, lemongrass and kaffir lime leaves, giving you a nice balance of creamy, sweet and tangy. I expected the chili peppers to make it extremely spicy, as Thai people like to eat their food, but it wasn’t spicy at all.
It was definitely a delicious soup, but I remain loyal to my Tom Yum (which was actually really good, too) since, as you know, I prefer clear broths, not milky ones.
64-13 39th Avenue
Woodside, NY 11377