Spicy Thai Prawn Salad (Pla Goong)

Name: Spicy Thai Prawn Salad (Pla Goong)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min

Published November 20, 2025
Updated January 03, 2026
Author Bell V’Kit

Pla Goong (Spicy Thai Prawn Salad) is a refreshing Thai salad made with juicy prawns, fresh herbs, and a bright, chili paste dressing that’s spicy, tangy, and full of citrusy aroma.

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Total : 20 min

Spice Level : Mild

Skill Level : Easy

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What Is Spicy Thai Prawn Salad (Pla Goong)?

This spicy Thai prawn salad or pla goong (พล่ากุ้ง) brings together everything I love about Thai cooking: balance, freshness, and contrast. The prawns are blanched just until tender, then tossed in a zesty mix of lime juice, fish sauce, chili, shallots, and fresh mint, lemongrass, and kaffir lime leaves. The dressing is bright, bold, and perfectly balanced. It’s spicy, sour, salty, and just a little sweet.

It’s the kind of dish that wakes up your palate and feels instantly uplifting. Simple ingredients, quick to make, but full of flavor.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
Happy cooking!

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Why You'll Love Spicy Thai Prawn Salad (Pla Goong)?

Ready in 20 minutes: Perfect for busy weeknights when you want something light but flavorful without spending hours in the kitchen.
No cooking skills required: If you can boil water and slice herbs, you can make this. Great for beginners exploring Thai cooking.
Bold, balanced flavors: The perfect combination of spicy, tangy, salty, and sweet. Every bite wakes up your palate without overwhelming it.
Naturally healthy and clean: Packed with fresh herbs like mint, lemongrass, and kaffir lime leaves, plus lean protein from prawns. Low in calories, high in nutrients.

Shopping Checklist (Ingredients & Equipment)

Here’s a simplified, but handy shopping checklist of ingredients and equipment for quick planning.

Main Ingredients

[] | 12 prawns - medium-sized | (peeled and deveined)
[] |A pinch of salt |(for boiling water)

Dressing

[] 3 tbsp fish sauce
[] |3 tbsp lime juice |(freshly squeezed)
[] 1/2 tbsp palm sugar
[] 1 tbsp Thai chili jam (nam prik pao)

Aromatics & Herbs

Equipment

[] Medium pot (for boiling prawns)
[] Mixing bowl (for dressing and salad)
[] Fine strainer or slotted spoon (to remove prawns)
[] Sharp knife (for slicing aromatics)

Ingredient Highlight: Kaffir Lime Leaves (ใบมะกรูด)

Why Kaffir Lime Leaves Matter in Pla Goong

Fragrant and citrusy, kaffir lime leaves add a bright, floral aroma that instantly lifts Thai salads like pla goong. Their distinctive scent, a mix of lime zest, lemongrass, brings freshness and depth, balancing the heat of chili and the sharpness of lime juice. Even in small amounts, they give the dish that unmistakable character.

How They’re Used

The leaves are thinly sliced or finely shredded to release their natural oils. In salads, they’re added raw for a burst of aroma; in soups and curries, they’re torn and steeped to infuse flavor. When slicing, stack the leaves and roll them tightly before cutting it helps achieve those delicate, even ribbons that look beautiful in the dish.

In Thai Cooking

Kaffir lime leaves are essential in Thai cuisine. You’ll find them in tom yum, green curry, and countless stir-fries, often used alongside lemongrass and galangal as part of Thailand’s signature flavor trio.

Nutritional and Health Benefits

Antioxidant Support: Helps combat free radicals and reduce oxidative stress.
Digestive Aid: Traditionally used to ease bloating and improve digestion.
Oral Health: Natural antibacterial properties support gum and mouth health.
Immune Boost: Antioxidants and antimicrobial compounds help protect against infection.
Stress Relief: The citrus aroma promotes calm and mental clarity.
Skin and Hair Care: Used in natural remedies to soothe acne, reduce scars, and strengthen hair.

Tips Before You Start Making Spicy Thai Prawn Salad

Slice herbs thinly - The magic of this salad lies in its texture and fragrance. Slice shallots, lemongrass, and kaffir lime leaves as finely as you can so they blend beautifully into each bite.
Use young lemongrass - Older stalks can be fibrous. Peel away the first 1–2 outer layers and only use the bottom, most tender white/pale green part.
Stack kaffir lime leaves - Stack and fold a few leaves together, then slice crosswise to create fine, delicate shreds. This releases their citrusy aroma evenly and looks beautiful in the finished dish.
Balance is key - Taste your dressing before adding the prawns. It should be spicy, tangy, salty, and lightly sweet. Adjust lime juice or palm sugar until it feels perfectly balanced.
Serve fresh - Pla goong is best enjoyed immediately after tossing, when the prawns are still slightly warm and the herbs are bright and crisp.

Spicy Thai Prawn Salad (Pla Goong)

Pla Goong (Spicy Thai Prawn Salad) is a refreshing Thai salad made with juicy prawns, fresh herbs, and a bright, chili paste dressing that’s spicy, tangy, and full of citrusy aroma.

Servings : 2

Spice Level : Mild

Skill Level : Easy

Prep : 15 min

Cook : 5 min

Total : 20 min

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Ingredients

Main Ingredients

[] | 12 prawns - medium-sized | (peeled and deveined)
[] |A pinch of salt |(for boiling water)

Dressing

[] 3 tbsp fish sauce
[] |3 tbsp lime juice |(freshly squeezed)
[] 1/2 tbsp palm sugar
[] 1 tbsp Thai chili jam (nam prik pao)

Aromatics & Herbs

Equipment

[] Medium pot (for boiling prawns)
[] Mixing bowl (for dressing and salad)
[] Fine strainer or slotted spoon (to remove prawns)
[] Sharp knife (for slicing aromatics)

Cooking Instructions

1. Cook the Prawns

[] Bring a pot of water to a boil and season with a pinch of salt.
[] Add prawns and boil just until they turn pink and firm (about 1–2 minutes).
[] Remove and set aside.

2. Make the Dressing

[] In a large mixing bowl, combine fish sauce, lime juice, palm sugar, and Thai chili jam.
[] Stir well until the sugar is completely dissolved.

3. Add Aromatics

[] Add sliced shallots, garlic, red chilies, lemongrass, and kaffir lime leaves to the dressing.
[] Mix gently until combined and aromatic.

4. Toss the Salad

[] Add the cooked prawns to the bowl.
[] Toss gently to coat the prawns evenly with the dressing.

5. To Serve

[] Plate the salad and garnish with fresh mint leaves.
[] Serve immediately while still fresh and vibrant.

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FAQs for Spicy Thai Prawn Salad (Pla Goong – พล่ากุ้ง)

Is pla goong supposed to be spicy?

Traditionally, pla goong is a mildly spicy salad, just enough heat to lift the fresh herbs and tangy dressing without overpowering the prawns. You can easily adjust the spice level by reducing the chilis.

What type of lemongrass should I buy?

Look for fresh, firm stalks with pale bases and no dry cracks. The tender white section near the root is what you’ll slice for salads; the greener tops can be saved for soups or teas.

Can I add other seafood to pla goong?

Absolutely. This dressing works beautifully with squid, scallops, or even steamed mussels. Just keep the same balance of spicy–sour–salty–sweet.

How long does pla goong keep?

Once mixed, it’s best eaten within 2–3 hours. If storing, keep the dressing and cooked prawns separate and combine right before serving.