Tom Yum Goong Recipe with Nam Prik Pao | Authentic Thai Shrimp Soup
Bright, bold, and unmistakably Thai.
Tom Yum Goong is one of Thailand's most iconic soups, celebrated for its vibrant balance of sour, spicy, salty, and aromatic flavors. This version is enriched with Nam Prik Pao, adding roasted chilies, caramelized garlic, and deep umami to create a broth that's silkier, richer, and beautifully rounded.
Fragrant lemongrass, galangal, and kaffir lime leaves infuse the broth with citrusy aroma, while tender shrimp soak up every layer of flavor. It's comforting, lively, and the kind of soup that keeps you coming back for one more spoonful.
Why It Works
Nam Prik Pao doesn't make Tom Yum taste heavier. It makes it more complete. The roasted chili jam softens the sharp edges of the broth while adding a gentle sweetness and smoky depth that beautifully complements the bright acidity of fresh lime juice.
It's the version many Thai families make at home and the bowl I reach for whenever I need something comforting, restorative, and full of flavor.
Makes 2-4 servings, Ready in 10 minutes
Ingredients
- 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, about 2inch piece
- 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
Directions
- Bring stock and water to low boil. Add
aromatics: lemongrass, galangal, fish sauce,
coconut milk and mushrooms. Salt to taste, i
needed. -
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.