Clear spicy Thai soup (Tom yum goong nam sai)

Among the most well-known dishes of Thai cuisine is this hot and sour soup. Chilis provide the "hot" taste, while lemongrass, galangal, and kaffir lime leaves give the soup its tangy flavor and "sour" flavor.

Traditional recipes include shrimp, which adds to the soup's vibrant orange color. Different types of chicken or seafood may be used in different versions. The soup is finished with vegetables like cilantro, tomatoes, white onions, and mushrooms. A variation of the original soup called tom yum goong nam kohn uses evaporated milk or coconut milk in place of the original broth. The milk thickens and sweetens the soup while reducing the heat and sourness. The source of high-quality protein is shrimp, which provides 17 grams in a 3-ounce serving. Additionally, shrimp contain astaxanthin carotenoids, which are what give shrimp their red-orange color. Older research suggests that astaxanthin may have a number of health benefits, including lowering blood pressure and triglyceride levels to combat high blood pressure and the risk of chronic diseases and reducing inflammation