Pair Wine with Tom Yum Goong

Tom Yum Goong is Thailand’s most iconic soup—prawns in a clear, spicy-sour broth spiked with lemongrass, lime juice, galangal, chili, and fish sauce. It’s not subtle. It hits the palate with sharpness, aroma, and heat.

To pair wine here is to tame fire with finesse. The goal: refresh and echo, not fight.

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🍷 Best Wine Pairings

Riesling (Off-Dry)
This is the benchmark. Off-dry Riesling calms the chili, matches the citrus, and enhances the soup’s perfume. Clean, cooling, essential.

Sauvignon Blanc
Its lime-driven acidity and herbal intensity pair beautifully with lemongrass and kaffir lime. Best for versions with high sourness and lower chili.

Moscato
Low alcohol, light fizz, and sweetness make Moscato a playful contrast—especially for guests sensitive to spice. Ideal for lunch or light pours.

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🧠 Why It Works

Tom Yum is volatile: sour, hot, salty, and aromatic. You need a wine with acidity, sweetness, and zero tannin. Avoid reds, oaky whites, or anything high in alcohol.

Pairing success here is about precision and restraint.

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❄️ Serving Tips

– Serve whites well chilled (6–8°C)
– Use small pours in narrow glasses—high aromatics, fast sips
– Pair sweetness level to chili intensity: more spice = more residual sugar