I could smell the Tom Kha’s enticing aroma before the bowl was placed in front of me.

The warm soup ($3.25 for a cup, $4.50 for a bowl) made with coconut milk, lemongrass, galangal (similar to ginger), lime leaves, cilantro, and mushrooms was silky smooth, sweet, and refreshing. It was the perfect way to start a meal packed with flavor at Bangkok Kitchen, a small but always busy Thai restaurant on Dussel Drive in Maumee.

If you’re looking to start your Thai dining experience with a little more kick, try the Tom Yum soup ($3.25 for a cup, $4.50 for a bowl) instead. Billed on the menu as “Thailand’s most famous soup,” it’s made with a tasty tomato-y broth with fresh chunks of tomatoes also mixed with lemongrass, galangal, lime leaves, mushrooms, and cilantro.

My dining companion was disappointed in the lack of spice — until he bit into a little red Thai chili pepper swirling around in the broth. The kick was no joke, so those wary of heat should beware.

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Whether you opt for soup or not, don’t skip the appetizers. It’s tough to choose between the pot stickers ($7.50) and the chive dumplings ($7.50). If you’re dining with a big group, order both.

The pot stickers were cooked perfectly, with a browned, crispy finish on the top and not oily on the bottom like you so often find. The pork filing was moist and delicious, and the soy sesame sauce for dipping complimented it well.

The dumplings were light and doughy on the outside with a crisp flavor on the inside. I’ll likely order them every time I go back.

For a restaurant with a small kitchen, the entree options are plentiful. There are noodle, rice, and curry dishes, and there are options for tofu, meat, fish, and seafood. You can pick your spice level, and everything comes out fast and piping hot.

I ordered the Pad Thai ($10.50) with tofu and let out an audible “mmm” while chewing my first bite. First off, it was an attractive presentation with crushed peanuts and bean sprouts off to the side so I could decide how much I wanted to mix in with the perfectly cooked rice noodles.

The sauce was a lovely mix of peanut flavor and spice. The tofu cubes were crisp on the outside and soft on the inside.

The Pad Korat ($10.50) is a stir-fried noodle dish named for Nakhon Ratchasima, the hometown of Bangkok Kitchen’s owner, according to the menu, which is commonly called simply 'Korat.’ The rice noodles were mixed with beansprouts, green onions, red onions, and garlic. The dish had a distinctively smokey taste, which was surprising but not unwelcome.

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My dining companion said it wasn’t the best Asian noodle dish he’d ever eaten, but it stood out with its unique flavor. That's a quality worth commending in a world where too many run-of-the-mill Thai places serve the same generic fare, safe for American eaters, but certainly not exciting.

The Bangkok fried rice ($10.50) was a typical fried rice dish with eggs, onions, and chopped green onions, but it was also served with warm, hearty chunks of tomato and garnished with cilantro and sliced cucumber. It was fresh and just what I wanted.

The Massamun curry ($12), a staple at American Thai restaurants, did not disappoint. The thin-sliced pork, potato chunks, bell peppers, and onions were served in a well-spiced curry sauce with coconut milk. If you like heat, order it spicy.

All of their curry dishes are served with white rice.

The restaurant offers a full bar, Thai beer, and Thai coffee and tea options. If you’ve never tried Thai beer, I recommend the Singha.

There’s also dessert, if you have room, including warm Thai custard, banana dumplings, coconut ice cream, and Bouy Loi — round tapioca flour in warm coconut milk — each for $3.50. You can also opt for Thai fried ice cream for $4.95.

Bangkok Kitchen has been at its location in a small strip mall about 15 years, my server told me. The staff works like a well-oiled machine, juggling never-ending carryout and dine-in orders alike while Thai music plays softly in the background.

Bangkok Kitchen offers flavorful Thai food, large portions, and quick service at a good price.

First Published June 4, 2019, 5:00 a.m.