Tom Yum Goong

Tom yum goong is Thailand's most internationally recognised soup, described as the smell of Thailand — lemongrass, galangal and kaffir lime creating an aromatic combination unlike anything else in world cuisine. The name means boiled (tom) sour (yum) prawns (goong). There are two versions: nam sai (clear broth) and nam khon (creamy with coconut milk). The critical technique is adding lime juice only after removing from heat — cooking lime juice makes it bitter. During the 1997 Asian financial crisis, tom yum goong became a political metaphor in Thailand, the tom yum goong crisis referring to the economic collapse that began in Bangkok.

Use fresh galangal — not ginger. Prawns must be shell-on for maximum flavour. Add lime juice only after removing from heat or it turns bitter.