Central
ต้มยำกุ้ง
Tom Yum Goong
Thailand's most famous soup — hot, sour, aromatic and crowned with plump river prawns.
Story behind the dish
Origin
A Central Thai classic from the floodplains of the Chao Phraya, designed around freshly caught river prawns.
History
Tom Yum dates back centuries; the 'goong' (prawn) variation rose to international fame in the 1980s.
Culture
Served at every level from canteen to Michelin star — Thais judge a kitchen by its tom yum.
Key ingredients
River prawnsLemongrassGalangalKaffir lime leavesBird's eye chiliLime juiceFish sauceStraw mushrooms
Flavor profile
Sweet
1/5
Sour
5/5
Salty
4/5
Spicy
4/5
Umami
5/5
Where to try it
Street food
Pa Aew, Bangkok — a riverside hole-in-the-wall famous for clear tom yum.
Local restaurant
Krua Apsorn — classic recipe with creamy coconut option.
Premium dining
Sorn, Bangkok — Southern Thai Michelin restaurant with heirloom Andaman tiger prawns.
Recommended pairings
Drinks
- • Singha beer
- • Young coconut water
Desserts
- • Coconut ice cream
Complementary dishes
- • Steamed jasmine rice
- • Pad Thai