Po Tak
โป๊ะแตก
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
Taste profile
- Salty
- fish sauce, soy, shrimp paste
- Sweet
- palm sugar, coconut
- Sour
- lime, tamarind, fermentation
- Umami
- dried shrimp, fermented pastes, stock
The roasted chilli paste gives a smoky depth under the sourness that plain tom yum doesn't have, and the mixed seafood brings more varied texture — the pop of clams against the firmness of squid and prawn.
How Po Tak Is Made
- 1
Build the base
Stock is simmered with lemongrass, galangal and kaffir lime leaf, then a spoonful of roasted chilli paste is stirred in to deepen the colour and flavour.
- 2
Add firmer seafood first
Squid and any firm fish go in first, since they take slightly longer to cook through than prawns or clams.
- 3
Add prawns and clams
Prawns and clams are added shortly after, simmered just until the clams open and the prawns turn opaque.
- 4
Add herbs
Thai basil and extra kaffir lime leaf are stirred in near the end for aroma.
- 5
Season and serve
Fish sauce and lime juice are adjusted last, and the soup is served immediately while the seafood is still tender.
When It’s Eaten
Ordered at seafood restaurants as a shared main, usually alongside steamed rice, and typically for dinner rather than a quick lunch given its price and the range of seafood involved.
How to Order It
- โป๊ะแตกทะเล
- po tak talay
- mixed seafood spicy soup
- ไม่ใส่หอย
- mai sai hoi
- no shellfish
- เผ็ดน้อย
- phet noi
- mild
What people get wrong
Not checking for unopened clams before eating — any clam that stays shut after cooking should be left aside rather than pried open and eaten.
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.