Tom Yum Prawn is the soup Thai cooking is famous for — a clear, hot and sour broth simmered with lemongrass, galangal and kaffir lime leaf, then finished with prawns, mushrooms, lime and chilli. It is what our guests reach for on a cold Winnipeg evening.
Tom yum goong is built on aromatics rather than cream. Lemongrass, galangal and kaffir lime leaf are simmered so their oils open into the stock, then the broth is balanced with lime juice, fish sauce and fresh chilli until it is sour, salty and hot in the same spoonful.
Prawns and mushrooms go in at the very end so the prawns stay tender and the mushrooms keep their bite. Start your meal with a bowl at our Osborne Street dining room, or order it to take out and pair it with spring rolls, Pad Thai or a curry for a full Thai dinner at home.
The broth is the whole dish, so we treat it that way: aromatics first, seasoning second, prawns last. Because the balance of lime and chilli is personal, tell our team how hot you like your tom yum when you order and we will season the bowl to suit you.
Tom yum is meant to be hot and sour, but the chilli is added as it is seasoned. Let our team know your preferred spice level when you order and we will adjust the bowl for you.
Yes — the classic version is made with prawns, and Thai broths are typically seasoned with fish sauce. Please tell us about any seafood allergy before you order so we can help you choose.
You can. Order online for delivery through our partnered services, or pick it up at 100 Osborne Street. Soup is packed separately so it stays hot on the way home.
Bangkok Thai Restaurant serves tom yum on Osborne Street in Winnipeg, a short drive from Fort Rouge, River Heights, Crescentwood and downtown, Monday to Saturday from 4:30 PM.
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A 5-star reviewer highlighted the Pad Thai as tasty and had a positive overall impression.
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