soup
Tom Yum Nam Khon
ต้มยำน้ำข้น
Medium
Tom Yum Nam Khon is the creamy version of tom yum — the classic hot and sour prawn soup enriched with evaporated milk or coconut milk, creating a richer, less sharp broth than the clear version.
Cultural Origin
Tom Yum Nam Khon is the 'creamy' variant of tom yum, in which the classic sour-spicy shrimp soup is enriched with evaporated milk or coconut cream, a 20th-century Bangkok refinement. It is widely associated with mid-century Thai-Chinese seafood restaurants and is now one of the most internationally recognized Thai dishes.
Allergens & Sensitivities
shellfishcrustaceandairycoconutfishgarlicchilicilantro
Key Ingredients
- prawns
- lemongrass
- galangal
- evaporated milk
- fish sauce
Where to Try It
Thai restaurants throughout the country — specify 'nam khon' (thick water/creamy) versus 'nam sai' (clear water) when ordering.
Tips
- The creamy version is popular with those who find the clear tom yum too sour — the milk rounds off the acidity while keeping the aromatic herbs prominent.