Po Tak

Po Tak is a Thai spicy mixed seafood soup — similar to tom yum but with an even more complex broth featuring roasted chilli paste and a wide variety of seafood, including clams, prawns, and fish.

Cultural Origin

Po Tak, literally 'broken fishing trap,' is a Central Thai mixed-seafood tom yum, traditionally made from whatever the catch yielded that day. It is a coastal-influenced dish popular in Bangkok seafood restaurants since the mid-20th century and is heavily seasoned with kaffir lime leaves, holy basil, and chili.

Allergens & Sensitivities

Key Ingredients

• mixed seafood
• roasted chilli paste
• lemongrass
• kaffir lime leaves
• Thai basil

Where to Try It

Seafood restaurants in Bangkok and coastal towns.

Tips

• The roasted chilli paste (nam prik pao) gives Po Tak its deeper, slightly smoky flavour compared to standard tom yum — this is the key distinguishing ingredient.

Frequently Asked Questions