The Tom Yum Goong was a gorgeous orange creamy color. And one of the simplest things is that they didn’t add milk to make the Tom Yum Goong creamy just like at most street food stalls, but rather all that creaminess and oil came from this freshwater prawns’ mind oil liver.
Inside the Tom Yum Goong there have been mostly several handfuls of barely cooked herbs, and then mushrooms that comprised mostly culantro and cilantro. What stood out to me though was how perfectly cooked the shrimp were. While in bowls of tom yum goong the shrimp overcooked and can get rubbery, the shrimp within this bowl stayed juicy and tender. The Tom Yum Goong broth was sour and rich, amazingly creamy, and balanced with a little bit of sweetness.