Huai Kha Khaeng (ห้วยขาแข้ง)
- Maximus Nostramabus
- Dec 8, 2019
- 4 min read
Updated: Jun 26
Famous rainforest sanctuary of large mammals, including gibbons, bears, elephants and tigers - Thungyai-Huai Kha Khaeng Wildlife Sanctuaries 591; Tomyum kung 01879
What and Why
The Huai Kha Khaeng Wildlife Sanctuary (Thai: เขตรักษาพันธุ์สัตว์ป่าห้วยขาแข้ง, K̄het rạks̄ʹā phạnṭhu̒ s̄ạtw̒ p̀ā h̄̂wy K̄hā K̄hæ̂ng) is an animal sanctuary park established in 1974 CE, and is part of the largest intact seasonal tropical forest in Southeast Asia. It contains large populations of large mammals, including gibbons, bears, elephants and Indochinese tigers, although like all other sites in Southeast Asia, some species (like rhinoceroses) have disappeared or have experienced severe declines.
See
A large number of the animal and plant life diversity are residents of the park and some of them cannot be found anywhere else in the world, with species such as the Sino-Himalayan, Indo-Burmese, Sundaic, and Indo-Chinese affinities, being examples. Species present in the wildlife sanctuary are usually rare, endangered, or local. Roughly one-third of Southeast Asia's mammals are said to be thriving within the wildlife sanctuary: wild water buffalo, mainland sera, and Indian hog deer. Many species of birds, reptiles, and amphibians have also been reported. The most important mammals that are currently residing in the sanctuary are the 90 wild Indochinese tigers.
The park is massive and some of the best sceneries are the waterfalls which are located on the west of park, near the Thailand-Myanmar border. The picture below shows the Namtok fall, which is a two-day hike from the park headquarter.
The sanctuary honours one of the most important conservationists and natural scholars in Thailand, or possibly the world in Seub Nakhasathien (สืบ นาคะเสถียร). He was instrumental in protecting this particular park and Thungyai Naresuan Wildlife Sanctuary, which eventually got it enlisted in UNESCO WHS. In fact the park probably would not have existed if it was not for his effort.
In the late 1980s CE, while Seub was working as head of the park, he was under pressure from many fronts including workers' wage problem, disagreements with higher-ups, death of some employees at the hands of encroachers. All of these lead to Seub realising that the only way to fully conserve the sanctuary was to make the park a UNESCO WHS. He researched and completed the report to that effect and then submitted it to UNESCO which was approved unfortunately after his death. Seub committed suicide in 1990 CE, succumbing to the pressure, while signifying the importance of the environment and its conservation.
Eat and Drink
Thai cuisine (อาหารไทย)
Thai cuisine (อาหารไทย, xāh̄ār thai) is now one of the most prominent cuisines in the world and needs no introduction. It features extensive use of aromatic herbs with a spicy edge like coconut milk, lemon-grass, basil and fish-sauce (น้ำปลา, n̂ảplā). One of the most recognised Thai dishes is definitely tom yum kung (ต้มยำ), the spicy-sour prawn soup. Tom yum kung are actually three separate Thai words meaning 'boiled, spicy / sour mix, prawn', which is now an ICH.
Tom yum kung a national culinary flagship and treasure that captures the essence of Thai cuisine: a perfect balance of heat, acidity, umami, and fragrance. It is almost impossible that one goes to a Thai restaurant without ordering the soup. The soup key ingredients include: lemongrass, galangal (not ginger), kaffir lime leaves, shallots, lime, fish sauce, chilli and of course fresh prawns; all of these are supposed to form a concoction to aid digestions and reduce inflammation.
We had a very good serving of tom yum kung and raw shrimps in a Chinese-Thai restaurant in Sornthong (ศรทอง, Chinese: 頌通, Songtong), which is a fusion Thai-Chinese restaurant.
Travel Suggestions and Logistics
Very remote, drive. If you are just a casual visitor, then half-day visit; if you are a serious conservationist, the park deserves a few days of stay.
UNESCO Inscription
Stretching over more than 600,000 ha along the Myanmar border, the sanctuaries, which are relatively intact, contain examples of almost all the forest types of continental South-East Asia. They are home to a very diverse array of animals, including 77% of the large mammals (especially elephants and tigers), 50% of the large birds and 33% of the land vertebrates to be found in this region.
Tomyum Kung is a traditional prawn soup from Thailand. The prawns are boiled with herbs, including lemongrass, kaffir lime leaves, galangal root and shallots, then seasoned with local condiments. It has a recognizable aroma and vibrant colours, and combines many tastes, including sweet, sour, savoury, spicy, creamy and slightly bitter. The dish originated among the Buddhist riverside communities in the Central Plains of Thailand, a plentiful region that for centuries has been the main production area of the nation’s food. These communities traditionally avoided killing large animals, preferring to eat the naturally abundant freshwater prawns. This preference, combined with their local knowledge about medicinal herbs, led to the development of the dish, which is believed to promote energy and wellness, particularly during the monsoon season. The related knowledge and skills – including the cooking, the selection of herbs and other ingredients, and the conservation of the environment – are transmitted orally, within families and at social and cultural gatherings. As the dish’s popularity has grown nationally and internationally, it is now also transmitted through restaurants, organizations, schools and universities. Tomyum Kung is a reflection of Thai Buddhist values and the embodiment of traditional knowledge of the local environment and resources.
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