Nam Prik Pao Jay

Nam Prik Pao Jay is a vibrant and flavorful Thai soup that showcases the rich umami of roasted chili paste, combined with fresh vegetables and herbs. This vegan dish is perfect for a comforting meal that is both satisfying and nourishing.

Ingredients

• Vegetable broth - 500 ml
• Roasted chili paste (Nam Prik Pao) - 2 tablespoons
• Coconut milk - 200 ml
• Tofu, firm - 150 grams, cubed
• Mushrooms, sliced (shiitake or button) - 100 grams
• Carrot, sliced - 1 medium (about 70 grams)
• Zucchini, sliced - 1 small (about 100 grams)
• Spinach leaves - 50 grams
• Lime juice - 2 tablespoons
• Soy sauce - 1 tablespoon
• Fresh cilantro, chopped - 2 tablespoons
• Thai basil leaves - 1 tablespoon, for garnish
• Chili flakes (optional) - to taste

Steps

1. In a pot, heat the vegetable broth over medium heat.
2. Once the broth is simmering, add the roasted chili paste and stir until well combined.
3. Add the cubed tofu, sliced mushrooms, and carrot to the pot. Cook for about 5 minutes.
4. Stir in the coconut milk and zucchini, and let it simmer for another 5-7 minutes until the vegetables are tender.
5. Add the spinach leaves, lime juice, and soy sauce. Stir well and cook for an additional 2 minutes.
6. Taste and adjust seasoning as needed, adding chili flakes for extra heat if desired.
7. Serve hot, garnished with fresh cilantro and Thai basil leaves.

Nutrition

• Calories: 280
• Protein: 12 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and herbs.
• Provides a good source of protein from tofu.

Tags