Tom Yum Goong

A hot and sour Thai soup made with prawns, lemongrass, and lime—Tom Yum Goong is a bold, aromatic bowl packed with balanced flavours. Don’t be fooled by the fiery colour—this soup is more than heat. It’s tangy, aromatic, and a full-on flavour party in every slurp. #TomYumGoong

The Best Thai Dish? I Think So.  If there’s one Thai dish that has completely captured my heart—and my palate—it’s Tom Yum Goong. This isn’t just any soup. It’s bold, vibrant, comforting, and a little bit wild in the best way. The first time I encountered it, I hesitated. There were red chillies floating everywhere, people sweating while eating it, and that unmistakable aroma of lemongrass and galangal in the air. It looked like a culinary dare.

But curiosity (and some rave reviews) got the better of me—and thank goodness for that. One spoonful, and I was hooked. The heat was there, yes, but it was beautifully balanced with the sharp tang of lime, the earthy notes of galangal, and that savoury depth only fish sauce and prawns can provide. Since then, it’s been a staple whenever we crave something warm and invigorating.

A Fiery Bowl with Rich Roots

Tom Yum Goong (ต้มยำกุ้ง) is arguably one of Thailand’s most iconic dishes, known for its clear or creamy broth and unmistakable hot and sour punch. The name comes from two Thai words: “tom”, which means “to boil,” and “yam,” referring to a kind of spicy and sour salad. Together, they describe the essence of this soup perfectly—boiled, spicy, and sour.

Its roots trace back to the Ayutthaya period, where riverside communities made use of their local freshwater shrimp to create rustic soups. Over time, it became refined and made its way to the royal court. Fast forward to today, and in 2024, Tom Yum Goong was officially added to the UNESCO Intangible Cultural Heritage list—a well-deserved honour for a dish that captures the spirit of Thai cooking.

More Than Just Soup

What makes Tom Yum Goong truly special is the balance. It’s not just spicy. It’s a dance of sour lime juice, the citrusy perfume of kaffir lime leaves, and the soothing base of shrimp broth. Add a bit of sugar to round things out, mushrooms for umami, and you’ve got a soup that hits all the right notes.

In fact, if you’re Filipino and love sinigang, this might just be your next obsession. It’s similar in spirit—hot broth, sour elements, and protein-rich—but Tom Yum feels fresher, cleaner even, thanks to lemongrass and galangal.

A Soup of Many Faces

There are several variations of Tom Yum, depending on the region and ingredients at hand:

• Tom Yum Goong – Shrimp/prawn (the classic)
• Tom Yum Pla – Fish
• Tom Yum Gai – Chicken
• Tom Yum Thale – Mixed seafood
• Tom Yum Nam Khon – Creamy version with coconut or evaporated milk
• Tom Yum Kha Mu – Pork knuckles (yes, really!)

Each version carries the soul of the original but puts its own twist depending on what’s available locally.

The Perfect Bowl

What I love most about Tom Yum Goong is how everything is layered. You start by boiling the aromatics—lemongrass, galangal, and kaffir lime leaves—to release their oils. Then, you add the vegetables, building the base slowly. Prawns go in near the end, just enough to cook through without turning rubbery. Finally, the brightness of lime juice, a dash more fish sauce, and a handful of chillies make it come alive.

In our home, it’s become a go-to dish for chilly nights, rainy days, or when we’re feeling under the weather. It’s got healing properties, too. Galangal and lemongrass are known to help with digestion and immunity—making this not just delicious, but good for you too.

A Must-Try for Heat Seekers

If you’re a fan of hot and sour soups, chillies, or just love seafood, Tom Yum Goong needs to be on your radar. It’s comforting, complex, and ridiculously satisfying. Whether you go for the clear Nam Sai or creamy Nam Khon version, it’ll warm you up in every possible way.

So next time you spot a bowl of Tom Yum Goong—don’t be intimidated by those red chillies. Take a spoonful. You’ll thank me later.

Tom Yum Goong

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Thai

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Description

If you love hot and sour soups, seafood and chillies then this Tom Yum Goong is for you, it contains loads of prawns, vegetables and flavours in one bowl.

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Ingredients

Units USM Scale 1x2x3x

• 600 g prawns (shelled or not, your preference)
• 150 g mushrooms (button, straw, or oyster)
• 12 pcs baby corn, sliced
• 1 large carrot, sliced
• 4 red tomatoes, quartered
• 2 stalks lemongrass, sliced into 1 cm pieces
• juice from 4 limes
• 6 kaffir lime leaves
• red chillies, chopped (to taste)
• 1 small knob galangal, sliced
• 4 cups water
• coriander leaves, to garnish
• fish sauce (to taste)
• sugar (to taste)

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Instructions

1. In a pot, add water, lemongrass, galangal, fish sauce, tomatoes, and kaffir lime leaves. Bring to a boil over medium heat.
2. Add baby corn, mushrooms, carrots, and lime juice. Simmer for 10 minutes.
3. Add prawns, sugar, and chillies. Simmer for another 5 minutes or until prawns are cooked.
4. Adjust seasoning with more fish sauce or lime juice as needed.
5. Serve hot garnished with coriander, ideally with steamed rice or just as is.

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