Olive Magazine
Soy Ginger Sauce Recipe with Chilli (Nam Jim Tow Jeaw)

Nam Jim Tow Jeaw (Chilli, ginger and soy bean sauce)

Published: November 23, 2017 at 2:19 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 500g

This spicy, tangy dipping sauce is a staple in Thailand and the ideal accompaniment to spice up plain chicken and rice and well as serving as a condiment with other Thai dishes. It makes a lot of sauce but will keep for a few weeks in the fridge. This recipe comes from Woody Leela, group development chef for Thaikuhn (thaikuhn.co.uk)



  • 100g yellow soy bean paste
  • 3 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 6 Thai chilies, finely chopped
  • 20 cloves garlic, peeled and finely chopped or crushed
  • 100g ginger, peeled and finely grated
  • 40g caster sugar
  • from a large bunch coriander roots, finely chopped
  • 6 tbsp lemon juice


  • STEP 1

    Mix all the ingredients well then keep in a jar in the fridge.


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