Earthy, green, and deeply Isaan. Gaeng Nor Mai, often called Thai bamboo soup, is not something you’re likely to find on restaurant menus in Thailand or in the West. This is true home food.
Rustic, seasonal, and deeply nourishing, built from herbs and vegetables that grow naturally around the village.
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What is Gaeng Nor Mai?
Gaeng Nor Mai is a traditional Isaan bamboo shoot soup made with fresh bamboo shoots, yanang leaf extract, herbs, and fermented seasonings. It’s a naturally murky Thai bamboo soup, dark green from the yanang leaves. There’s no coconut milk here. The flavor comes from rice slurry, bold herbs, and fermentation, creating a savory, slightly sour, earthy depth that’s unmistakably northeastern Thai.
This is an acquired-taste soup. The bitterness from bai ya nang, cha-om, and sometimes the bamboo itself is intentional. It’s balanced by deep umami and herbal richness. Once you get past the light bitterness, you start to understand why this soup has always been a go-to comfort food.
It’s nourishing, grounding, and quietly powerful.
Is Gaeng Nor Mai the Same as Soup Nor Mai?
No. Gaeng Nor Mai is a traditional Isaan bamboo shoot curry made with bai ya nang juice extract and herbs, while Soup Nor Mai is a lighter bamboo shoot salad with lime, chilies, and a thin broth.
Ingredients
Traditionally, Gaeng Nor Mai is made with seasonal herbs foraged from rice fields, jungle edges, and backyard shrubs. That connection to the land defines this soup. Outside Thailand, especially in the U.S., some ingredients can be hard to find. Below are the ingredients for this Isaan soup and some practical substitutes so you can still make this at home.
- Fresh bamboo shoots. The base of this Thai bamboo soup. Fresh must be boiled first. Ones in vacuum-sealed, brined, or jarred bamboo shoots work well and are easier to find.
- Bai ya nang (yanang) juice. A rice paddy herb that gives the soup its green color and earthy flavor. Fresh leaves are rare in the U.S. Canned or frozen yanang extract is the most practical option.
- Cooked sticky rice (for slurry). Lightly thickens the soup. Soak in warm water for 5–10 minutes, then blend until smooth.
- Mushrooms. Straw mushrooms are traditional, but brown shimeji or any mild mushroom works.
- Cha-om (acacia leaves). Adds subtle bitterness and aroma. See my Cha-Om guide for more.
- Lemongrass. Brings clean, citrusy depth.
- Shallot. Adds gentle sweetness and balance.
- Dried red chilies. Adjust to your preferred heat level.
- Fish sauce. Seasons the broth with umami.
- Pla Ra. Traditional fermented seasoning for deeper Isaan flavor.
- Water or light broth. Water keeps it traditional; pork or vegetable stock adds body.
- Optional: MSG for added umami.
Optional Proteins
Pork belly, chicken, or mushrooms such as oyster mushrooms are common additions.
Important Ingredients
1. Bai Ya Nang (Yanang Leaves)
Bai ya nang is a climbing herb traditional in Isaan and Laos cooking. It gives Gaeng Nor Mai its dark earthy green color and herbal flavor.
Where to find it:
- Canned yanang juice. The easiest and most common option in the U.S. Look for Bai Ya Nang Juice at Asian markets.
- Frozen yanang. Occasionally available online or in Thai grocery stores.
- Fresh yanang leaves. Ideal, but very rare unless you live near Southeast Asian specialty markets or grow it yourself.
Substitute:
If yanang isn’t available, use extra lemongrass, kaffir lime leaves, or a light spinach-water blend to keep the herbal tone. Not traditional, but still good.
2. Bamboo Shoots
- Bamboo shoots are the backbone of this soup. If possible, choose bamboo labeled “tips”, which are more tender.
- Fresh, brined, vacuum-sealed, or canned bamboo all work, but always boil first to remove bitterness. Boil for 15–20 minutes, then rinse with cold water before using.
3. Rice Paddy Herbs, My Family’s Touch
When bamboo shoots were in season, my mom added extra rice paddy herbs she foraged from the fields behind our house. These herbs are slightly peppery, lemony, and earthy, and they balance the rich fermented flavors of the soup.
This step is optional. If you can find rau ram, culantro, or lemon basil, add a small handful at the end for freshness.
How to Make Gaeng Nor Mai
- Prepare the rice slurry. Soak the cooked sticky rice with a little water, then grind or blend until smooth. Set aside.
- Make the paste. Pound or blend the shallot, lemongrass, dried chilies, and salt into a coarse paste using a mortar and pestle or small food processor.
- Boil the broth. Bring the water and bai ya nang juice (I used canned version) to a gentle boil over medium heat.
- Build the soup base. Add the prepared paste to the boiling liquid, stir well, and simmer for about 2 minutes to release the aromatics.
- Add the bamboo shoots. Add the bamboo shoots and salt and simmer over medium-heat for about 10 minutes until tender and infused with flavor.
- Thicken lightly. Stir in the rice slurry gradually, mixing well so it doesn't clump. The broth should be lightly thickened but still soupy.
- Add vegetables. Add the straw mushrooms and Cha-Om, then simmer just until tender.
- Season and finish. Season with fish sauce, Pla Ra, and MSG if using. Taste and adjust until earthy, savory, and balanced.
Optional but highly recommended. If you can find these two herbs. Once you turn the heat off, add about ½ cup rice paddy herb or lemon basil at the end. Stir and serve the soup hot.
How to Serve
Serve Gaeng Nor Mai hot with warm sticky rice and fresh vegetables. This soup is often eaten alongside richer or spicier Isaan dishes and helps balance the meal.
Suwanee's Kitchen Tips!
- Fermentation depth: Pla ra isn’t required, but it adds authentic Isaan savory richness.
- Heat level: Use fewer dried chilies for mild warmth, more for a vibrant kick.
Storage and Reheating
Store leftover bamboo shoot soup in the refrigerator for up to three days. Reheat gently over low heat. The soup will thicken slightly as it rests, which is normal.
More Isaan Recipes
If you enjoy traditional Isaan soups, you may also like:
- More recipes in my Isaan Food Hub
- Gaeng Om Gai (Isaan herb soup with chicken)
- Tom Saap (Isaan sour soup with pork ribs)
- Gaeng Pa, Isaan Jungle curry soup
Gaeng Nor Mai (Isaan Bamboo Soup)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Earthy, green, and deeply Isaan. Gaeng Nor Mai, often called Thai bamboo soup, is not something you’re likely to find on restaurant menus in Thailand or in the West. This is true home food.
Ingredients
- 1 lb fresh bamboo shoot tips, thinly sliced. Boil separately first to remove bitterness. Vacuum-sealed or jarred bamboo shoots work too
- ⅓ cup cha-om (acacia leaves), cut into about 3-inch pieces. Find at Asian market.
- 1 cup straw mushrooms, halved or left whole if small. Oyster, shiitake, Enoki Mushrooms, Shimeji/Beech Mushrooms, King trumpet work great.
- ⅛ tsp salt, used early to season the broth.
- 2 Tbsp fish sauce, adjust to taste at the end.
- 3 Tbsp pla ra, optional but traditional for Isaan flavor.
- ¼ cup cooked sticky rice, soaked with a little water and ground into a slurry for thickening.
- ⅓ cup shallot, sliced.
- 2 stalks lemongrass, trimmed and thinly sliced.
- 1–15 dried red chilies, depending on heat preference.
- 1 can bai ya nang (yanang) juice. Find at Asian market.
- 2 cups water.
- Optional ½ teaspoon MSG
Instructions
- Prepare the rice slurry. Soak the cooked sticky rice with a little water, then grind or blend until smooth. Set aside.
- Make the paste. Pound or blend the shallot, lemongrass, dried chilies, and salt into a coarse paste using a mortar and pestle or small food processor.
- Boil the broth. Bring the water and bai ya nang juice (I used canned version) to a gentle boil over medium heat.
- Build the soup base. Add the prepared paste to the boiling liquid, stir well, and simmer for about 2 minutes to release the aromatics.
- Add the bamboo shoots. Add the bamboo shoots and salt and simmer over medium-heat for about 10 minutes until tender and infused with flavor.
- Thicken lightly. Stir in the rice slurry gradually, mixing well so it doesn't clump. The broth should be lightly thickened but still soupy.
- Add vegetables. Add the straw mushrooms and Cha-Om, then simmer just until tender.
- Season and finish. Season with fish sauce, Pla Ra, and MSG if using. Taste and adjust until earthy, savory, and balanced.
Notes
- Optional but highly recommended. Garnish with rice patty herb or lemon basil.(If able to find). Once the heat is off, stir in about ½ cup rice paddy herbs or lemon basil. Serve hot.
- Fermentation depth: Pla ra isn’t required, but it adds authentic Isaan savory richness.
- Heat level: Use fewer dried chilies for mild warmth, more for a vibrant kick.
- Prep Time: 15
- Cook Time: 20
- Category: soup
- Method: stove stop
- Cuisine: Isaan Recipe, Thai
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Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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