Tom Yum Goong
ต้มยำกุ้ง
Tom Yum Goong is Thailand's most famous hot and sour prawn soup, perfumed with lemongrass, kaffir lime leaves, and galangal. The broth is intensely aromatic and deeply satisfying.
Cultural Origin
Tom yum goong is a Central Thai hot-and-sour soup whose roots are usually traced to the riverine communities of the Chao Phraya basin, where freshwater prawns were abundant. The sour-spicy profile draws on long-established Thai uses of lemongrass, galangal, kaffir lime leaf and chili, while the creamy nam khon variant — popularised in the 20th century — adds evaporated milk or coconut milk in the post-WWII era. It is now considered one of Thailand's signature dishes and a cornerstone of royal-style Central cuisine.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The Bangkok version, especially nam khon, finishes with evaporated milk and chili paste for a richer, opaque broth. |
| Southern | Southern cooks lean on extra bird's-eye chili and sometimes turmeric, producing a hotter, more pungent clear broth. |
| Isaan | Isaan tom yum is often made with freshwater fish or chicken instead of prawn and uses pla ra for a funkier sourness. |
Allergens & Sensitivities
Key Ingredients
- prawns
- lemongrass
- kaffir lime leaves
- galangal
- fish sauce
Where to Try It
Virtually every Thai restaurant offers it — try a riverside restaurant in Bangkok for the full experience.
Tips
- There are two versions: clear broth (nam sai) and creamy coconut milk broth (nam khon) — try both.
- Don't eat the lemongrass stalks or galangal slices — they're aromatics, not meant to be chewed.