The Tom Yam Nam Khon is the creamy version of the famous Thai Tom Yam (also spelled Tom Yum). Fragrant with lemongrass, galangal and makrut lime leaves, this soup combines tangy, spicy and mildly creamy flavours, making it one of the most iconic dishes in Thai cuisine.
Very popular in restaurants and at street-food stalls, Tom Yam Nam Khon is usually made with shrimp (Tom Yam Goong), but there are also delicious versions with fish, seafood or chicken, as well as a vegetarian option. In Thailand, Tom Yam Nam Khon is generally served as a soupwith a bowl of jasmine rice, but the noodle soup version is also very popular soupe de nouilles.
If, like me, you enjoy fragrant soups full of character, this recipe may well become one of your favourites.
What is the difference between Tom Yam Nam Khon and Tom Yam Nam Sai?
In Thailand, there are two main versions of Tom Yam. Tom Yam Nam Sai is the traditional version. Its broth is clear, light and highly aromatic, highlighting the tanginess of lime juice, the freshness of lemongrass and the distinctive flavour of galangal. I particularly enjoy this version when it is made with fish. It is also Nan’s favourite soup. There is no convincing him to eat this creamy version—he swears by his classic Tom Yam, much to my dismay.
The Tom Yam Nam Khonon the other hand, is richer and slightly creamy. Nam Prik Pao —the famous Thai roasted chilli paste that I love so much— and unsweetened condensed milk (evaporated milk) are added to give the broth a smoother, rounder flavour without overpowering the aromatic herbs. This version pairs beautifully with shrimp, seafood and even noodles.
| Tom Yam Nam Sai | Tom Yam Nam khon | Tom Kha | |
| Broth | Clear | Creamy | Creamy |
| Texture | Light | Smooth and velvety | Rich and creamy |
| Creamy ingredient | None | Evaporated milk | Coconut milk |
| Dominant flavour | Tangy | Tangy and slightly creamy | Mild and aromatic |
🇹🇭 Why Is Tom Yam Nam Khon So Popular in Thailand?
In southern Thailand, where I live, this is the creamy version I most often come across in small local restaurants, particularly at noodle soup stalls. Contrary to what you may sometimes read online, Tom Yam Nam Khon is not generally made with coconut milk in this part of Thailand. Restaurants almost always use evaporated milk, which gives the broth a creamy texture while preserving its freshness. The result is much lighter than Tom Kha, yet still pleasantly velvety.
I have never come across a Tom Yam made with coconut milk here. I therefore prefer to share the version I regularly eat in Thailand and which, in my experience, is the most authentic.
🌶️ Did you know?
The word Tom means “to boil”, while Yam refers to the distinctive combination of tangy, salty and spicy flavours found in many Thai dishes. Tom Yam therefore literally means a boiled soup with “yam” flavours.
A few tips to prepare tom yam soup
🌶️ Prepare a homemade stock: As a stockforms the base of this soup, you can use a ready-made fish or poultry stock, but the best is to prepare a homemade court-bouillon. I use whole fish or unpeeled shrimp, then make the stock with the shrimp shells and heads or the fish heads and trimmings. You will find the preparation method below.
🌶️ The aromatic herbs are not usually eaten. They are only used to flavour the broth. In Thailand, everyone simply sets them aside on their plate while eating.
🌶️ Preserve the freshness of the aromatics. They should not be simmered for too long, otherwise the soup will lose its fresh flavour. I usually simmer galangal and lemongrass in the broth with the shrimp shells, then strain it. At the last moment, I add fresh lemongrass, galangal and makrut lime leaves. This simple trick gives the soup a much fresher flavour.
🌶️ Nam Prik Pao makes all the difference. This roasted chilli paste—a personal favourite of mine ❤️—adds a subtle smoky note, a touch of sweetness and plenty of depth to the broth. It is one of the defining ingredients of Tom Yam Nam Khon.
💡 Chef’s tip
Always add the lime juice after removing the soup from the heat. Prolonged cooking dulls its aroma and acidity. This small detail gives an authentic Thai Tom Yam its characteristic freshness.
How to Make Homemade Shrimp Stock
You can, of course, use a good fish or chicken stock, but if you want to recreate the flavours of an authentic Thai Tom Yam, I strongly recommend making your own stock.
Note: You can use the same method with fish heads and trimmings.
Place 1 litre of water in a saucepan with the shrimp shells and heads. Add 3 crushed garlic cloves, 1 roughly chopped onion, a few slices of galangal, 2 bruised lemongrass stalks and 4–5 makrut lime leaves. Bring to the boil, then simmer for 15–20 minutes. Strain the stock, keeping only the fragrant liquid.
This will give you an intensely aromatic base that will make all the difference to your Tom Yam Nam Khon.
🌿 Au Pays des Piments’ tip
Whenever I buy whole shrimp, I freeze the heads and shells. I keep several bags in the freezer so I can quickly prepare a rich, flavourful homemade stock. It is a small habit that makes all the difference to a Tom Yam.
Some tasty recipes with prawns
Tom yam nam khon, creamy version
Ingredients
- 1 litre of broth prawns, fish or vegetables
- 600 g of whole raw prawns
- 200-300 g of mushrooms straw mushrooms, shimeji, oyster or button mushrooms, as you wish
- 4 cloves of garlic
- 4 shallots
- 8 cm of galangal
- 3 racines coriander roots (or stems without leaves)
- 6-8 feuilles kaffir lime leaves
- 4 stalks of lemongrass
- 5-10 bird chillies as many as you like
- 3 small tomatoes
- 80 ml of fish sauce
- 60 ml of lime juice
- 40 g of nam prik pao (chili jam)
- 150 ml of unsweetened condensed milk non sucré
- coriander leaves chopped
Instructions
- Peel the shrimp, leaving the tail tips intact for a prettier presentation 🤩 (use the shells and heads to prepare the stock—see the recipe in the notes). Make a shallow cut along the back of each shrimp and remove the vein. Rinse thoroughly under running water and drain.
- Heat the broth and add :peeled and crushed garlic, peeled and crushed shallots, galanga brushed and cut into thin slices, chopped coriander roots, roughly cut kaffir lime leaves and as many chillies as you like (cut lengthways into 2). Add the crushed lemongrass sticks, cut into 2-3 cm pieces.
- Cook for 10 minutes to allow the condiments to flavour the broth. Add fish sauce and chopped mushrooms, and simmer for 5 minutes.
- Add the prawns, quartered tomatoes, nam prik pao and unsweetened condensed milk. Once the prawns are cooked, turn off the heat.
- When off the heat, add lime juice and chopped coriander leaves.
- The soup should be sufficiently salty and nicely acidic. Add fish sauce or lemon juice if necessary.
- Serve with jasmine rice and a Thai omelette.
Notes
Place 1 litre of water in a saucepan with the prawn shells and heads. Add 3 crushed garlic cloves, a roughly chopped onion, a few slices of galanga, 2 crushed lemongrass sticks and 4-5 kaffir lime leaves. Bring to a boil and cook over a medium heat for 15-20 minutes. Strain to retain only the fragrant water.
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