Tom Yum Goong is arguably the most famous and defining dish of Thai cuisine, a hot and sour soup that perfectly captures the vibrant, complex flavor profile of the kingdom. Its name is beautifully descriptive: "Tom" means boiling, "Yum" refers to a spicy and sour salad or mix, and "Goong" means prawn or shrimp, summarizing the essence of a fiercely seasoned prawn broth. The heart of this soup lies not just in the plump, tender shrimp, but in the aromatic trinity of Thai herbs that infuse the stock.The broth is a dynamic canvas, typically built on a base stock that is then dramatically seasoned by lemongrass, its stalks bruised to release their citrusy essence; slices of aromatic galangal (a root similar to ginger but with a distinct pine-like floral scent); and torn kaffir lime leaves, which contribute a uniquely bright and pungent fragrance. To achieve the perfect balance, the soup is then dressed with fresh lime juice for sourness, fish sauce for depth and saltiness, and a generous amount of crushed Thai chili peppers—often including chili paste (nam prik pao)—to deliver its characteristic fiery kick and, in the creamy version (nam khon), a beautiful orange hue.There are two primary styles: Tom Yum Nam Sai, the traditional clear broth that is clean, intense, and sharp; and Tom Yum Nam Khon, a creamy version enriched with evaporated milk or coconut milk, which softens the sharpness and adds a luxurious, mellow texture. Regardless of the variation, every spoonful of Tom Yum Goong is a culinary journey, delivering a simultaneous and exhilarating hit of sour, spicy, salty, and savory flavors, making it a globally recognized icon of Thai heat and complexity.