Tom Yum Goong is Thailand's most iconic soup, a perfect balance of sour, spicy, salty, and aromatic flavors that has captivated taste buds worldwide. This hot and sour prawn soup combines succulent prawns with the holy trinity of Thai aromatics: lemongrass, galangal, and kaffir lime leaves. Every spoonful delivers an explosion of fresh, vibrant flavors that simply can't be replicated with any other cuisine.
The name tells you everything: "Tom" means boiling, "Yum" means mixing or spicy salad, and "Goong" means prawns. Together, it creates a soup that's been a cornerstone of Thai cuisine for generations, loved equally in humble street stalls and Michelin-starred restaurants.
The Secret to Authentic Tom Yum Flavor
What separates restaurant-quality Tom Yum from mediocre attempts is understanding how each ingredient contributes to the final dish. Unlike Western soups where ingredients meld together, Tom Yum maintains distinct, bright flavors that hit your palate in waves.
Lemongrass provides the citrusy backbone. Always bruise it before adding to release the aromatic oils trapped inside the fibrous stalks. Use only the bottom white part - about 5 inches from the root - where the flavor concentrates.
Galangal delivers a sharp, almost medicinal pine-like flavor that's essential to authentic Tom Yum. While ginger works as a substitute, galangal's unique profile is irreplaceable for true Thai flavor. Find it at Asian grocers, frozen if not fresh.
Kaffir lime leaves contribute an unmistakable floral citrus aroma. Tear them before adding to maximize essential oil release. These leaves are the soul of Tom Yum - don't skip them.
Tom Yum Nam Sai vs Nam Khon: Two Styles
This recipe creates Tom Yum Nam Sai, the clear broth version that showcases the pure, clean flavors of the aromatics. It's the traditional style and what most Thai people eat at home.
Tom Yum Nam Khon is the creamy, orange-red version popular in Bangkok restaurants. It includes nam prik pao (roasted chilli paste) and evaporated milk, creating a richer, more photogenic soup. Both are authentic - they're simply different regional preferences.
Why Coriander Root Matters
Most Western recipes call for coriander leaves only, but Thai cooking values the entire plant. The roots pack the most intense flavor - earthy, concentrated coriander essence that creates an aromatic foundation for the broth. Asian grocers sell coriander with roots attached; it's worth seeking out.
If you can only find regular coriander, use the stems finely chopped as a substitute. They contain more flavor than the leaves and approximate the root's contribution.
The Art of Balancing Flavors
Tom Yum's magic lies in balancing four key elements:
- Sour from fresh lime juice (added at the end)
- Salty from fish sauce
- Spicy from fresh Thai chillies
- Aromatic from lemongrass, galangal, and kaffir lime
The key is adding lime juice only after removing from heat. Heat destroys lime juice's fresh, bright character, leaving only flat sourness. Always season at the end and taste repeatedly - the perfect balance is personal.
Choosing the Right Prawns
For Tom Yum Goong, use green (raw) prawns in their shells if possible. The shells add extra flavor to the broth, and you can peel them at the table. If using peeled prawns, save the shells to simmer in the stock before adding the aromatics.
Size matters less than freshness. Medium prawns (about 20 per pound) cook quickly and evenly, but larger tiger prawns make for a more impressive presentation. Whatever you choose, don't overcook - prawns are done when they turn pink and curl into a loose "C" shape.
Traditional Accompaniments
In Thailand, Tom Yum is served as part of a larger meal with steamed jasmine rice. The soup's intense flavors are meant to complement blander dishes. Some people add rice directly to their soup bowl, while purists enjoy it separately.
For a more substantial meal, serve with rice noodles or add them directly to the soup for Tom Yum noodle soup, a popular street food variation.
Tom Yum Goong (Hot and Sour Prawn Soup)
Thailand's most famous soup - sour, spicy, and incredibly aromatic.
Nutrition per serving
Ingredients
For the Aromatic Base:
For the Soup:
Instructions
- Prepare the aromatics. Cut the roots from the coriander bunch about 3cm along the stem. Reserve the leaves for garnish. Wash the roots thoroughly to remove all dirt, then chop finely. Bruise the lemongrass stalks using a meat mallet, rolling pin, or the back of a knife to release their aromatic oils.
- Infuse the broth. Bring chicken stock to a boil in a large pot over high heat. Add the chopped coriander roots, bruised lemongrass, torn kaffir lime leaves, sliced galangal, garlic, and fish sauce. Reduce heat to medium-low and simmer for 10 minutes to let all the aromatics infuse into the broth.
- Cook the prawns and vegetables. Add the prawns, sliced mushrooms, and shallots to the simmering broth. Cook for 2-3 minutes, just until the prawns have turned pink and curled into a loose "C" shape. Do not overcook or the prawns will become rubbery.
- Season and serve. Remove the pot from heat immediately. Add fresh lime juice and sliced chilli to taste - start with less chilli and add more as desired. Taste and adjust the balance of sour (lime), salty (fish sauce), and spicy (chilli). Ladle into serving bowls and top generously with reserved fresh coriander leaves. Serve immediately.
Recipe Notes
- Tom Yum Nam Khon (creamy version): Add 2-3 tablespoons nam prik pao (roasted chilli paste) and 1/2 cup evaporated milk or coconut cream for the restaurant-style orange-red soup.
- Mushroom options: Straw mushrooms are traditional. Oyster mushrooms or king trumpet mushrooms also work beautifully.
- Make it milder: Remove chilli seeds completely, or omit chillies and let diners add their own.
- Add more protein: Include squid, fish balls, or tofu for variety.
- Stock tip: For deeper flavor, use homemade prawn stock made by simmering the prawn shells before adding to the recipe.
Frequently Asked Questions
What is the difference between Tom Yum and Tom Kha?
Tom Yum is a clear, sour, and spicy broth-based soup, while Tom Kha includes coconut milk for a creamy, milder version. Both use similar aromatics like lemongrass, galangal, and kaffir lime, but the coconut milk in Tom Kha creates a richer, less intense soup.
Can I substitute galangal with ginger?
Yes, fresh ginger works as a substitute, though the flavor will be slightly different. Galangal has a sharper, more citrusy, pine-like flavor compared to ginger's warmer spiciness. Use the same amount of ginger if galangal isn't available.
Why is my Tom Yum not sour enough?
Add more fresh lime juice just before serving - this is when sourness should be adjusted. Never add lime juice during cooking as heat destroys its fresh flavor. Start with 1/3 cup and add more to taste. Some recipes also include tamarind paste for deeper sourness.
Should I remove the lemongrass before serving?
Traditionally, the lemongrass, galangal, and kaffir lime leaves are left in the soup but not eaten - they continue to infuse flavor. Diners simply eat around them. For a cleaner presentation, you can strain the broth before adding prawns.
How do I make Tom Yum Nam Khon (creamy version)?
For creamy Tom Yum Nam Khon, add 2-3 tablespoons of Thai roasted chilli paste (nam prik pao) and 1/2 cup evaporated milk or coconut cream at the end. This creates the orange-red creamy soup popular in Bangkok restaurants.