Tom Yum Goong Recipe (Thai Hot and Sour Prawn Soup)
Soup has always been one of my go-to comfort foods. There’s something about a big bowl of broth that just makes me feel at ease. Maybe it’s that, often, a bowl of soup will fill me up without weighing me down. Maybe it’s that, always, a bowl of soup will warm me through all over, inside and out. Maybe it’s just that soup is just that good of a meal.
But I think, what it really is, is that soup holds us to so many memories.
Chicken soup reminds me of those sick days home from school as a child. Lobster bisque reminds me of fancy dinners out with my dad. Packets of ramen remind me of cheap dinners in my college dorm room.
On the road, when traveling, a bowl of cream of chicken soup from a random hostel restaurant in Koh Lanta reminded me, momentarily, of home. And, at home, a bowl of Tom Yum Goong from a local Thai restaurant reminds me, momentarily, of Thailand.
Tom Yum Goong is a hot and sour Thai soup. The strong flavors of lemongrass, galangal (a spice similar to ginger), chilies, and lime merge together to form a flavor explosion that hits every point of your tongue. Spicy. Sour. Sweet.
Tom Yum was one of the dishes on my regular rotation of dishes I ate when traveling Thailand (along with Pad Thai and green curry). Even on a hot, humid, day, unbearable day, the soup was satisfying. Comforting.