Nam Prik Goong Sot: Discovering a Southern Thai Delight

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Nam Prik Goong Sot: Discovering a Southern Thai Delight

If you’re a fan of Thai cuisine, you absolutely cannot miss the Nam Prik Goong Sot - a spicy shrimp sauce from the South. This dish is incredibly popular, especially during family meals in Thailand. The best part? You can easily prepare it at home with just a few simple ingredients and a straightforward recipe.

Unlike other regions where ingredients are often ground into a paste, in Southern Thailand, the ingredients are roughly chopped, giving it a unique texture. This method is convenient as it doesn’t require a mortar and pestle. Just make sure to select fresh ingredients to achieve the best flavor!

Ingredients You'll Need

• 500g fresh shrimp


• 40g garlic (about 12-15 large cloves)


• 40g shallots


• 50g Thai bird's eye chili


• 50g fermented shrimp paste


• 5 limes (equivalent to 100-150mL of lime juice)


• 1 tablespoon palm sugar (or brown sugar)

Ready to dive into this delicious dish with me? Let’s get cooking!

How to Make Nam Prik Goong

Preparing the Shrimp

First, peel the shrimp, removing the legs, head, and tail, but be sure to keep the head's oil for added sweetness. Once peeled, rinse the shrimp under water and place them into a pot of boiling water to cook.

Boil the shrimp for about 5-6 minutes until they're just cooked through; overcooking can make them tough and less enjoyable. Once done, remove the shrimp and set them aside on a plate, keeping the shrimp broth for later use.

Roasting the Shrimp Paste

For the shrimp paste, simply form it into a flat disc and dry roast it in a pan to enhance its aroma. Once it’s fragrant, let it cool while you prepare the other ingredients.

Mixing the Ingredients

Chop the garlic, shallots, and chili finely, then add them to a bowl. Next, chop the cooled shrimp and mix it in with the roasted shrimp paste. Drizzle a little of the reserved shrimp broth over the mixture to help combine everything.

Squeeze in the lime juice and mix thoroughly. This sauce will offer a perfect balance of spicy, salty, sour, and sweet flavors. Feel free to adjust the lime or sugar to suit your taste!

Serving with Fresh Coconut Water Spinach

Fresh Coconut Water Spinach

This side dish will elevate your meal experience. Stir-fried water spinach with fresh coconut water truly brings an unusual yet delightful flavor.

In Thailand, people often make their own fresh coconut milk to achieve the best taste—however, if you’re short on time, canned coconut milk will do. But I encourage you to try making it yourself at least once; the difference is remarkable!

Ingredients for the Spinach

• 300mL fresh coconut milk


• 500g fresh water spinach


• 2g salt

After washing the water spinach, you’ll want to slice it thinly to help it absorb the flavors better. Heat the coconut milk over low heat, then quickly toss in the water spinach with a pinch of salt. This dish pairs perfectly with the shrimp sauce!

A Perfect Combination to Savor

With the spicy kick of the shrimp sauce and the creamy richness of the coconut water spinach, you won’t be able to resist this mouthwatering combination. These two dishes not only offer a delightful culinary experience but also allow you to truly appreciate the essence of Southern Thai cuisine.

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