If you examine this nam phrik you will notice the hallmarks of Thai ingredients in one paste. This is the perfect flavour base for classics such as Tom Yum soups so to this you could add shrimp or prawn, mushroom, other vegetables to make the soup of your choice. It is not vegetarian as it contains shrimp paste.

Two or four tablespoons in 500 ml to 1 liter of water and boiled would make the soup base. Simply boil and add your other goodies.


  • 5 dried chillies
  • 45 ml (3 Tbsp) Chopped shallots
  • 30 ml (2 Tbsp) Chopped garlic
  • 5 ml (1 tsp) Chopped galangal
  • 15 ml (1 Tbsp) Chopped lemon grass
  • 5 ml (1 tsp) Chopped kaffir lime rind
  • 5 ml (1 tsp) Chopped coriander root
  • 10 ml (2 tsp) Salt
  • 5 ml (1 tsp) Shrimp paste
  1. Soak dried chilies in hot water for 15 minutes and deseed.
  2. Into a blender put all ingredients except the shrimp paste and blend until well mixed.
  3. Then add the shrimp paste and blend once more to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. 
Recipe from: The Elegant Taste of Thailand by Sisamon Kongpan & Pinyo Srisawat.