Tom yum goong is a clear, sour-hot Thai broth with prawns, lemongrass, galangal, kaffir lime leaves, chilli, fish sauce, and lime juice. The broth is fragrant not from long cooking but from volatile aromatics released in the first minutes of simmering.
The two versions
- Tom yum nam sai (clear broth): the original; light, sour, intensely aromatic
- Tom yum nam khon (creamy): evaporated milk or coconut milk added; richer; popularised in Central Thailand from the 1980s
Aromatic infusion
The lemongrass (bruised), galangal (sliced), and kaffir lime leaves are bruised before adding to the broth — breaking the cell walls releases volatile oils. Simmer 5 minutes, no more. These aromatics are not eaten; they are removed or left in the bowl as flavour markers only.