Tom Yum Goong (Hot and Sour Prawn Soup)

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.