Classic Tom Yum Soup with Shrimp and Nam Prik Pao

Tom Yum soup is a tangy, herbaceous broth that will wake up your taste buds. Nam Prik Pao, a Thai style roasted chili jam, is essential to this classic dish. Nam Prik Pao has a base of caramelized garlic, shallots, shrimp paste (with a fish sauce alternative for the vegan version). It’s a bit different from a chili crisp or chili oil in that it’s a jam that has tamarind and palm sugar.

Classically made with Shrimp – Tom Yum Koong, the broth can be substituted with seafood and mushroom broth. In America, you typically see this “Nam Khon” version, meaning cloudy from the addition of coconut milk or evaporated milk. Forgoing coconut milk makes a Tom Yum “Nam Sai” or clear water. 

Whether prepared with shrimp, chicken, or mushrooms, Tom Yum remains a universally enjoyed dish that showcases the vibrancy of Thai cuisine through its balance of sour, spicy, sweet, and savory notes.

12 oz shrimp, peeled and deveined

2 cups water

1 cup chicken stock

1/2 cup coconut milk

1 stalk lemongrass, bruised, cut into 2in pcs

3 slices galangal, each one a half in thick

6 makrut lime leaves

3 bird’s eyes chilies pounded

3 oz fresh oyster, cut in pieces

2 tablespoons Nam Prik Pao

3 tablespoons fish sauce

3 tablespoons lime juice

Bring stock and water to low boil. Add aromatics: lemongrass, galangal, fish sauce, coconut milk and mushrooms. Salt to taste.

On low simmer, add shrimp and nam prik pao. Cook shrimp until tender.

To serve: Turn off heat. Add lime juice, chilies, and makrut leaves. Serve immediately with fragrant jasmine rice.

Note: Add lime juice last. Adding lime juice too early will lead to a bitter taste. Lemongrass and galangal are aromatics that perfume the broth, but are not to be eaten.

Nam Prik Pao is ready to eat condiment that is great on cheeseboards, pastas, and a starter for stir fries.