Traditional pharmacological therapy employs prescribed herbs either singularly, or in combination from among 700 plant varieties (plus a limited number of animal sources) which are infused, boiled, powdered, or otherwise rendered into a consumable form.

Common household medicines (yaa klaang bâan in Thai) include the root and stem of baw-ráphét (Tinospora rumphii, a type of woodclimber) for fever reduction, râak cha-phluu (Piper roots) for stomach ailments and various yaa hãwm (fragrant medicines) used as medicinal balms for muscle pain or headaches. Medicines of this type are readily available over the counter at traditional medicine shops, and to a lesser extent in modern Thai pharmacies.

More complex remedies called yaa tamráp luãng (royally approved/recorded medicine) are prepared and administered only by herbalists skilled in diagnosis, as the mixture and dosage must be adjusted for each patient. One of the most well-known yaa tamrap luang is chanthá-liilaa, a powerful remedy for respiratory infections and influenza-induced fevers.

As in the Chinese tradition, many Thai herbs find their way into regional cuisine with the intent of enhancing health, as well as taste. Phrík thai (black pepper, Piper nigrum), bai krà-phaw (stomach leaf) and bai maeng-lák (a variety of basil) are common curry ingredients which have proven antacid/carminative properties. Thais eat soups containing mará (bitter melon), a known febrifuge, to bring down a fever.