Background Tom Yum Goong is a signature Thai dish, popular at both national and international levels. Simultaneously sour, salty, spicy and sweet, the dish can be divided into two types: a light soup and a soup made stronger by adding coconut milk and chili paste. In the past, people are preferred to add freshwater prawn to the dish then the soup turns red with fat from a head of the prawn. Now, freshwater prawn is expensive then people use the chili paste instead of the prawn. Nutrition Facts Tom Yum Goong is a refresh dish. It is aromatic from herbs and contains proteins, minerals, vitamin B12, good cholesterol, zinc and selenium. Having the dish increases immunity, and relieves flatulence, coughing and nausea. Ingredients 200 grams Freshwater prawn/prawn, peeled and de-veined 1 cup straw mushrooms 20 grams galangal 80 grams lemongrass, rough crushed 5 grams kaffir lime leaves, shredded 5 grams chilies Fish sauce Lemon juice Coriander leaves