Tom yum goong (ต้มยำกุ้ง) is a shrimp soup associated with aromatic herbs and sour, salty and sometimes spicy flavours. It is a recognizable dish, but its name does not identify every ingredient or the heat level of the bowl in front of you. The knowledge and skills involved in making it were inscribed by UNESCO in 2024; that recognition does not certify one restaurant's recipe.
Herbs and broth: use examples carefully
UNESCO describes examples with shrimp, lemongrass, makrut lime leaves, galangal and shallots. A Thailand Foundation explanation also discusses the dish's flavour and forms. These sources help visitors picture the soup, not determine the full ingredient list in every kitchen. A useful menu says what shrimp, broth, herbs and seasonings this restaurant actually uses, especially when a sauce or prepared paste adds ingredients not obvious from the title.
Clear and creamy are descriptions, not ingredient guarantees
You may see nam sai for a clearer broth and nam khon for a richer, creamier one. The latter name alone cannot tell you whether the shop uses milk, coconut, chili paste or another addition. If both are sold, show them as separate menu choices with matching descriptions and photographs. If only one is offered, the menu should not create a choice that staff cannot make.
Ask about heat and dietary restrictions
Do not assume one universal spice level. Some of the heat may already be in a prepared base, so a request for less chili needs the kitchen's confirmation. Shrimp is central to tom yum goong, while pastes, stocks and sauces may add further ingredients relevant to an allergy. Substituting chicken or mushrooms does not by itself prove a different soup safe for someone avoiding shellfish: recipes and preparation may still share ingredients or equipment. Ask staff to check the current recipe, labels and handling for the particular serving.
How a small restaurant can describe its version
For a shop whose recipe matches, a starting line could be “Sour and spicy shrimp soup scented with lemongrass, galangal and makrut lime leaves; clear broth.” It is a writing example, not text to paste into every menu. Replace the herbs, broth style, heat, serving size and price with verified shop details. Keep the Thai, English and Chinese versions and their images consistent after any recipe change. For more context on describing shrimp dishes, see the reviewed Thai seafood guide.