When you think of Thai cuisine, one of the first dishes that likely comes to mind is Tom Yum Goong—the iconic spicy shrimp soup that perfectly embodies the balance of flavors Thai food is famous for. During our family trip to Phuket, we had the chance to try several versions of this dish, and it quickly became one of our favorites. The combination of bold, aromatic ingredients and the heat of Thai spices makes every bowl an unforgettable experience.
Here’s everything you need to know about Tom Yum Goong, why it’s a must-try dish in Thailand, and why we loved it so much during our visit.
What is Tom Yum Goong?
Tom Yum Goong is a traditional Thai soup made with shrimp (goong), herbs, and a spicy, sour broth. The name “Tom Yum” refers to the method of cooking—the boiling (“tom”) of ingredients in a sour and spicy broth (“yum”). The key to this dish is the harmony of its core ingredients: lemongrass, kaffir lime leaves, galangal, Thai chili peppers, and fish sauce. These ingredients create a fragrant, tangy broth that’s rich in flavor but still light enough to be refreshing.
Shrimp is the main protein in the classic version of Tom Yum, but you can find variations that use chicken, fish, or other seafood. No matter which protein you choose, the broth is the star of the show, delivering that signature punch of heat, tang, and a bit of sweetness.
Why We Loved It
I’ll admit, when we first tried Tom Yum Goong, I wasn’t sure how our 7-year-old son would handle the spice. But what’s great about this dish is that it can be customized to your heat tolerance, and the flavors are so well balanced that even a milder version is packed with character. The soup offers an explosion of aromas and tastes—from the citrusy zing of the lemongrass to the earthy depth of the galangal and the slow-building heat of the Thai chilies.
For us, it was the perfect dish to enjoy at the end of a long day exploring Phuket. The lightness of the broth, combined with the freshness of the herbs and shrimp, made it a satisfying meal without feeling too heavy. Plus, the lime juice and fresh herbs added a brightness to the soup that kept it refreshing, even on a hot day.
The Ingredients that Make Tom Yum Goong Special
The key to any good Tom Yum Goong lies in its ingredients. Here’s a closer look at what makes this dish stand out:
- Lemongrass: This stalky herb adds a fresh, citrusy flavor that’s essential to the soup’s aroma and taste. It’s usually bruised and simmered in the broth to release its oils.
- Kaffir Lime Leaves: These fragrant leaves give the soup a unique citrusy note. They’re often torn or sliced thinly to maximize their flavor in the broth.
- Galangal: Similar to ginger but with a more peppery and earthy taste, galangal is a key ingredient that provides warmth and depth to the soup.
- Thai Chilies: The source of the heat, Thai chilies are small but pack a punch. You can control the level of spice by adjusting how many chilies are used.
- Fish Sauce: This salty, umami-packed sauce adds depth to the soup, balancing out the sourness of the lime juice.
- Shrimp: Fresh, plump shrimp (goong) are the highlight of the dish, adding sweetness and texture to the spicy broth.
How to Enjoy Tom Yum Goong with Kids
For families, Tom Yum Goong can be a bit spicy depending on where you get it, but it’s easy to find or request a milder version, especially in more tourist-friendly areas of Phuket. When we ordered it at local restaurants, we often asked for the spice to be toned down, and our son really enjoyed the soup without the extra heat.
He loved the shrimp and the tangy broth, and it became a fun activity to fish out the lemongrass and lime leaves, which aren’t typically eaten but add so much flavor to the soup. It’s a dish that’s easy to share as a family—adults can add more spice if desired, while kids can enjoy the rich flavors without the burn.
Variations of Tom Yum Goong
While the classic Tom Yum Goong is made with a clear broth, you’ll also come across variations that include coconut milk or evaporated milk, which gives the soup a creamier texture. This version, known as Tom Yum Nam Khon, adds a richer, smoother element to the dish while keeping the same balance of spicy, sour, and savory flavors.
We tried both versions during our trip, and each has its own appeal. The clear broth is lighter and sharper, while the creamier version is more indulgent. Both are equally delicious, so it’s worth trying them both if you get the chance!
Cooking Tom Yum Goong at Home
After falling in love with this dish in Phuket, we decided to learn how to make it ourselves. Luckily, Tom Yum Goong is relatively easy to recreate at home as long as you have access to fresh Thai ingredients, which are available at many Asian markets.
We took a Thai cooking class during our stay, and making Tom Yum Goong from scratch was one of the highlights. The instructor walked us through how to properly bruise the lemongrass to release its oils, how to adjust the balance of fish sauce and lime juice, and the importance of adding the shrimp at the last moment to keep them tender.
Now that we’re back home, making Tom Yum Goong has become a way to relive our memories of Thailand. It’s a dish that brings the aromas and flavors of Phuket straight into our kitchen.