Tom Yum Goong

A clear or creamy broth crackling with lemongrass, galangal, kaffir lime, chilli and prawns, simultaneously sour, spicy, salty and aromatic. It practically clears the senses.

Tom Yum Goong is a signature Thai hot-and-sour soup, typically made with fresh prawns, lemongrass, galangal, kaffir lime leaves, chilies, and lime juice. Its origins are debated, but it is widely considered a central Thai dish that rose to national prominence in the 20th century, with some linking its popularity to the abundance of river prawns in the country’s central plains.

Regional variations exist, such as the clear broth version (tom yum nam sai) common in Bangkok and the creamy version (tom yum nam khon) that adds evaporated milk or coconut cream, often favored in tourist areas and northern Thailand. The dish is culturally significant as a symbol of Thai culinary identity—balancing the four core flavors of sour, spicy, salty, and sweet—and is often served as a communal sharing dish, reflecting the importance of harmony and balance in Thai dining traditions.