Kanom Jeen Nam Ya

Our take on one of the most popular dishes in Eastern Thailand, Kanom Jeen Nam Ya. Originally made with fish and freshly made coconut milk with a hint of traditional Thai herbs and spices to build a dish that is packed with flavour. Best served with Vermicelli noodles.


  • Fresh fish of your choice
  • Shallot ( small red onions )
  • Garlic
  • Galangal
  • Lemongrass
  • Kaffir lime leaves
  • Chilli flakes or chilli powder
  • Lesser Ginger ( Kra Chai )
  • Coriander Roots


  • Shrimp Paste
  • Coconut cream
  • Clean water
  • Fish sauce


  1. Add water to a pot and leave to boil. Slice herbs and add to the boiling water followed by the fish. Once the fish is cooked, remove from the pot and leave to cool.
  2. Drain the boiled herbs then add into a blender followed by the shrimp paste and blend then add the fish and blend until combined. KEEP THE FISH STOCK! DON’T THROW AWAY.
  3. In the pot heat up coconut cream followed by our aromatic fish paste and stir until boil.
  4. Add fish stock and leave for 15 minutes then add fish sauce.
  5. In another pot boil clean water and add vermicelli noodles. Normally takes around 8 minutes. Once cooked remove and leave to cool.
  6. Serve noodles in a bowl then add the soup.

Chef’s Tip

  • Add diced cucumber, thinly slice cabbage or your choice of fresh vegetables for a more healthy meal
  • Pickled vegetables goes really well with this dish
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