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RecipesThai tom yum shrimp soup with nam prik pao
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Home/Recipes/Thai tom yum shrimp soup with nam prik pao
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Thai tom yum shrimp soup with nam prik pao

A sour-and-spicy Thai shrimp and mushroom soup scented with galangal, lemongrass and makrut lime leaves. It includes homemade nam prik pao paste.

This clear tom yum goong combines shrimp stock with aromatic herbs, mushrooms, lime and nam prik pao. The recipe makes the chile paste first and the soup afterwards; allow for the stated preparation time to complete the full process.

· Published on

Total time166 min
DifficultyIntermediate
servings3
Thai tom yum shrimp soup with nam prik pao
This is an AI-generated editorial illustration and does not prove the recipe was kitchen-tested.
Take your time

Method

  1. 01

    Prepare the paste aromatics

    Chop the garlic and shallots. Clean the chilies and reserve some of their seeds if you want to control the heat.

  2. 02

    Cook the nam prik pao paste

    Heat 250 ml of the oil in a saucepan and fry the garlic until it begins to brown; remove it. Fry the shallots in the same oil until they begin to brown, then remove them. Toast the chilies in a pan over medium heat until darkened and fragrant. Pulse the chilies, garlic and shallots without making a fine paste. Mix the tamarind pulp with its 120 ml of boiling water, break it down, strain it and reserve the pulp. Grind the small dried shrimp. In a pan, combine the remaining 150 ml oil with the chile, garlic and shallot mixture, palm sugar, shrimp, tamarind pulp, shrimp paste, 80 ml fish sauce and the additional 30 ml water. Cook over medium-high heat, stirring often, for 15 minutes.

    15 min
  3. 03

    Make the shrimp stock

    Peel the shrimp and reserve the shells and heads. Put them in a saucepan with the 750 ml water; bring to a boil and cook for 15 minutes, skimming as needed. Strain the stock and combine it with the chicken stock.

    15 min
  4. 04

    Infuse the soup

    Chop the oyster mushrooms. Tie the chopped lemongrass and galangal slices into a bundle. Tear the makrut lime leaves. Bring the combined stock to a boil and add the bundle and leaves. Stir in 70 g nam prik pao and simmer over low heat for 15 minutes.

    15 min
  5. 05

    Add the mushrooms and shrimp

    Add the oyster mushrooms to the stock and let them soften. Add the peeled shrimp and cook until no longer raw. Bring the soup to a boil and check that it reaches 70 °C.

    1 min
  6. 06

    Finish and serve

    Remove the lemongrass and galangal bundle and the makrut lime leaves if you prefer not to serve them. Add the 40 ml fish sauce for the soup and the lime juice. Stir and serve hot.

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

  1. Manipulación adecuada de los alimentos | EFSA www.efsa.europa.eu/es/safe2eat/proper-food-handling
  2. Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
  3. SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
  4. Combinaciones tiempo-temperatura para el cocinado seguro de los alimentos - ELIKA www.elika.eus/es/combinaciones-tiempo-temperatura-para-el-cocinado-seguro-de-los-alimentos/
  5. Tabla de temperaturas de seguridad alimentaria | Alimentia www.alimentiaformacion.com/blog/tabla-temperaturas-seguridad-alimentaria
  6. Cocinando a baja temperatura: claves para aplicar la técnica sous vide de manera segura - AZTI www.azti.es/blog/claves-para-aplicar-la-tecnica-sous-vide-de-manera-segura/
  7. \r\n \n Temperaturas de conservación de alimentos: SAIA las detalla en TVE\n \r\n www.saia.es/temperaturas-conservacion-alimentos
  8. Conservar alimentos mediante calor | Consumer www.consumer.es/seguridad-alimentaria/conservar-alimentos-mediante-calor.html
  9. Spicy meal disturbs sleep: an effect of thermoregulation? pubmed.ncbi.nlm.nih.gov/1399758/
  10. Tom Yum 100% auténtico con Nam Prik Pao casero (ต้มยำ) — diegodoal diegodoal.com/recetas/tom-yum
  11. Tom Yum: la sopa que pica como el demonio - Koketo koketo.es/tom-yum
  12. Tom Yum Goong. Sopa de langostinos tailandés super cremoso holasoyui.com/tom-yum-goong-sopa-de-langostinos/
  13. Para la ciudadanía www.aesan.gob.es/para-la-ciudadania
  14. Tom Yum: una leyenda de la cocina tailandesa | Doorsea Riga doorsea.lv/es/blog/tom-yum-a-legend-of-thai-cuisine
  15. Tom yam kung: Un Sabor Auténtico en Centro de Madrid www.baiyor.com/post/explorando-los-sabores-de-tailandia-tom-yam-kung

State: Published after documentary validation; no “Tested” label is shown.

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