Pla Goong

Pla Goong is a bright, spicy shrimp salad with juicy poached shrimp coated in a punchy lime and fish sauce dressing. Lemongrass, galangal, kaffir lime leaves, and fresh herbs give it a vivid citrusy perfume and crisp freshness in every bite.

Nutrition · per serving

172kcal

26gProtein

10gCarbs

2gFat

2gFiber

2 servings

Ingredients

13 items

Shrimp and aromatics

raw shrimp, peeled and deveined250 g

lemongrass, very thinly sliced1 stalk (about 20 g)

galangal, finely julienned10 g

kaffir lime leaves, finely shredded2 leaves

shallot, thinly sliced40 g

bird's eye chilies, thinly sliced2

fresh mint leaves10 g

coriander leaves10 g

Dressing

fish sauce25 ml

fresh lime juice30 ml

palm sugar10 g

To finish

cucumber, sliced80 g

lime wedges2 wedges

Tips

•If kaffir lime leaves are very tough, remove the center rib before shredding as finely as possible.
•For a beginner-friendly version, start with 1 chili and add more after tasting.
•Use medium or large shrimp for easier timing and a juicier texture.
•This salad is best eaten immediately after mixing, while the shrimp are still slightly warm.

Steps

1
Bring a small pot of water to a gentle boil. While it heats, thinly slice the lemongrass, galangal, kaffir lime leaves, shallot, and chilies; pick the mint and coriander leaves. Stir the fish sauce, lime juice, and palm sugar together in a bowl until the sugar dissolves. Thin slicing is important here so the aromatics are fragrant and easy to eat raw.
1 stalk (about 20 g) lemongrass, very thinly sliced10 g galangal, finely julienned2 leaves kaffir lime leaves, finely shredded40 g shallot, thinly sliced2 bird's eye chilies, thinly sliced10 g fresh mint leaves10 g coriander leaves25 ml fish sauce30 ml fresh lime juice10 g palm sugar
2
Add the shrimp to the boiling water and poach for 1 1/2 to 2 minutes, just until they turn pink and opaque and curl into a loose C-shape. Do not overcook or they will become rubbery. Drain immediately.
250 g raw shrimp, peeled and deveined
3
While the shrimp are still warm, add them to the bowl with the dressing. Toss with the lemongrass, galangal, kaffir lime leaves, shallot, and chilies. Mixing while the shrimp are warm helps them absorb the salty-sour dressing and the perfume of the herbs.
250 g raw shrimp, peeled and deveined1 stalk (about 20 g) lemongrass, very thinly sliced10 g galangal, finely julienned2 leaves kaffir lime leaves, finely shredded40 g shallot, thinly sliced2 bird's eye chilies, thinly sliced25 ml fish sauce30 ml fresh lime juice10 g palm sugar
4
Fold in the mint and coriander, then taste and adjust with a little more lime if you want it sharper. Let the salad sit for 2 minutes so the flavors meld briefly.
10 g fresh mint leaves10 g coriander leaves
5
Arrange the cucumber on serving plates, spoon the shrimp salad over the top, and serve immediately with lime wedges. Pla Goong should taste bright, hot, salty, and intensely aromatic.
80 g cucumber, sliced2 wedges lime wedges

Origin & History

Pla Goong is a classic Thai spicy shrimp salad known for its lively balance of sour lime, salty fish sauce, fresh herbs, and chili heat. It reflects the central Thai style of yam salads, where cooked seafood is tossed with a sharp dressing and fragrant raw aromatics for a dish that is both refreshing and intensely flavored.

thai shrimp salad pescatarian quick spicy herbs

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Steps

Bring a small pot of water to a gentle boil. While it heats, thinly slice the lemongrass, galangal, kaffir lime leaves, shallot, and chilies; pick the mint and coriander leaves. Stir the fish sauce, lime juice, and palm sugar together in a bowl until the sugar dissolves. Thin slicing is important here so the aromatics are fragrant and easy to eat raw.

1 stalk (about 20 g) lemongrass, very thinly sliced10 g galangal, finely julienned2 leaves kaffir lime leaves, finely shredded40 g shallot, thinly sliced2 bird's eye chilies, thinly sliced10 g fresh mint leaves10 g coriander leaves25 ml fish sauce30 ml fresh lime juice10 g palm sugar

Add the shrimp to the boiling water and poach for 1 1/2 to 2 minutes, just until they turn pink and opaque and curl into a loose C-shape. Do not overcook or they will become rubbery. Drain immediately.

250 g raw shrimp, peeled and deveined

While the shrimp are still warm, add them to the bowl with the dressing. Toss with the lemongrass, galangal, kaffir lime leaves, shallot, and chilies. Mixing while the shrimp are warm helps them absorb the salty-sour dressing and the perfume of the herbs.

250 g raw shrimp, peeled and deveined1 stalk (about 20 g) lemongrass, very thinly sliced10 g galangal, finely julienned2 leaves kaffir lime leaves, finely shredded40 g shallot, thinly sliced2 bird's eye chilies, thinly sliced25 ml fish sauce30 ml fresh lime juice10 g palm sugar

Fold in the mint and coriander, then taste and adjust with a little more lime if you want it sharper. Let the salad sit for 2 minutes so the flavors meld briefly.

10 g fresh mint leaves10 g coriander leaves

Arrange the cucumber on serving plates, spoon the shrimp salad over the top, and serve immediately with lime wedges. Pla Goong should taste bright, hot, salty, and intensely aromatic.

80 g cucumber, sliced2 wedges lime wedges

Origin & History