Tom Yum Goong
ต้มยำกุ้ง
Tom Yum Goong is Thailand in a bowl - a fierce and fragrant soup that embodies the Thai philosophy of balanced extremes. This hot and sour prawn soup is a masterclass in layering flavors: the citrusy punch of lemongrass, the floral notes of galangal, the heat of chilies, all swimming in a broth that's simultaneously comforting and invigorating. It's medicinal, magical, and absolutely unmistakable.
Ingredients
Lemongrass
Provides the signature citrus aroma and antibacterial properties
Substitutes: Lemon zest (won't be the same), Preserved lemongrass paste
Galangal
Adds sharp, peppery notes distinct from ginger
Substitutes: Fresh ginger (different flavor profile), Frozen galangal
Kaffir Lime Leaves
Contributes floral citrus notes and aromatic oils
Substitutes: Lime zest, Bay leaves with lime juice
Nam Prik Pao (Chili Oil)
Adds depth, color, and umami to the clear version
Substitutes: Chili paste, Sambal oelek with sugar
Cooking Method
Technique
Aromatic infusion and quick cooking
Overview
Tom Yum is about building layers of flavor. Aromatics are bruised and infused, proteins quickly cooked, and finishing touches added off heat. The key is not overboiling the herbs, which would make them bitter.
Cooking Tips
- Bruise lemongrass and galangal to release oils
- Never boil the herbs too long - infuse and remove
- Add lime juice off the heat to preserve vitamin C
- Use shell-on prawns for more flavor
- The broth should make you cough slightly - that's perfect heat
Cultural Significance
Origin Story
Originated in Central Thailand along the Chao Phraya River where prawns were abundant. The soup evolved from ancient Thai medicinal broths designed to ward off illness.
Cultural Importance
Tom Yum is Thailand's chicken soup - eaten when sick, sad, or celebrating. During the 1997 Asian Financial Crisis, 'Tom Yum Goong Crisis' became the nickname, showing how deeply embedded it is in Thai culture.
Traditional Occasions
Variations
Tom Yum Nam Khon
Creamy version with evaporated milk - modern Bangkok style
Tom Yum Nam Sai
Clear broth version - the original and purist's choice
Tom Yum Talay
Mixed seafood version - popular in coastal areas
Quick Info
Where to Find
Best Restaurants
- • Pe Aor (Bangkok) - Famous for tom yum noodles
- • Pee Aor (Bangkok) - Different place, equally famous
- • Any riverside restaurant for authentic versions
Street Food Areas
- • Chatuchak Weekend Market
- • Wang Lang Market near Siriraj Hospital
- • Chinatown evening stalls
Price Ranges
Nutritional Info
Varies by preparation
- • Rich in Thai herbs and spices
- • Balanced flavors
