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Exploring Tomyam Paa Nga: The Ultimate Guide to Bangkok’s Best Street Food

Exploring Tomyam Paa Nga: The Ultimate Guide to Bangkok’s Best Street Food

Bangkok is a food lover’s paradise, with an array of delicious street food options to choose from. One of the most popular dishes is Tomyam Paa Nga, a spicy and sour soup made with fish and a variety of herbs and spices. If you’re planning a trip to Bangkok, make sure to add this mouth-watering dish to your list of must-try foods. In this article, we’ll take you on a tour of Tomyam Paa Nga, exploring everything you need to know about this delicious dish.

Read more: Exploring the Rich Flavors of Bangkok Annapurna

What is Tomyam Paa Nga?

Tomyam Paa Nga is a spicy and sour soup that originated in Thailand. The dish is made with fish, typically mackerel or pla, which is cooked in a broth of lemongrass, kaffir lime leaves, galangal, and chilli peppers. The soup is typically served with a side of steamed rice.

Where to find Tomyam Paa Nga in Bangkok

Tomyam Paa Nga is a popular street food dish in Bangkok, and there are numerous street vendors and restaurants throughout the city that serve this delicious soup. Some of the most famous spots include the Tomyam Paa Nga stall at Wang Lang Market, which has been serving the dish for over 50 years, as well as the Tomyam Paa Nga stall at Or Tor Kor Market, which is known for its fresh ingredients and bold flavors.

How to make Tomyam Paa Nga

While Tomyam Paa Nga may seem like a complex dish, it’s actually quite simple to make. Here’s a recipe to try at home:

Ingredients:

  • 500g of mackerel or pla, too
  • 3 cups of water
  • 2 stalks of lemongrass, chopped
  • 5 kaffir lime leaves, torn
  • 2 slices of galangal
  • 2-3 bird’s eye chilli peppers, chopped
  • 2 tablespoons of fish sauce
  • 1 tablespoon of lime juice
  • 1 tablespoon of palm sugar
  • A handful of fresh coriander leaves

Instructions:

  1. Clean and cut the fish into bite-sized pieces.
  2. Bring the water to a boil in a pot.
  3. Add the lemongrass, kaffir lime leaves, and galangal to the pot and let simmer for 5–10 minutes.
  4. Add the fish to the pot and cook for 5-7 minutes, until the fish is cooked through.
  5. Add the chilli peppers, fish sauce, lime juice, and palm sugar to the pot and stir well.
  6. Let simmer for another 2–3 minutes.
  7. Garnish with fresh coriander leaves before serving.

Tips for enjoying Tomyam Paa Nga

Tomyam Paa Nga is a spicy and flavorful dish, so it’s important to pair it with the right drinks and side dishes. Traditionally, the soup is served with a side of steamed rice, which helps to balance out the heat and acidity of the broth. For drinks, try pairing the soup with a cold beer or a refreshing glass of iced tea.

Final thoughts

Tomyam Paa Nga is a must-try dish for any food lover visiting Bangkok. Whether you try it from a street vendor or make it at home, this spicy and sour soup is sure to delight your taste buds. So the next time you find yourself in Bangkok, make sure to add Tomyam Paa Nga to your list of must-eat foods.

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