This refined soup reveals a perfect balance of flavours between the zestful brightness of lemongrass, the gentle heat of galangal, the intoxicating aroma of kaffir lime leaves, and the spiciness of chillies, sublimating the fresh prawns in a harmony of flavours. Tomyum Kung, a veritable culinary symphony, also stands out for its benefits.
To celebrate this quintessential dish of Thai cuisine, 2 Michelin-starred chefs — Chef Chumphol JANGPRAI of R-Haan and Chef Olivier LIMOUSIN of COBA Bangkok — offer 2 distinguished variations: the Nam Sai, a clear and delicately light rendition, and the Nam Khon, a creamy version, heartwarming and rich.
Each version invites you on a gastronomic journey, reflecting Thailand’s culinary heritage, where cooking is an art of living. Discover these exceptional versions and let yourself be transported to the heart of Thai traditions.
