Pun Pun Organic Vegetarian Restaurant

In Chiang Mai, Pun Pun proves a meatless tom yum can be deeply satisfying. Their mushroom-focused bowl is all about aromatics, a clear, plant-based stock layered with galangal, lemongrass, and kaffir lime leaves that amplify the woodsy sweetness of northern mushrooms. The result is a clean, citrusy nam sai that feels restorative rather than heavy, perfect for days when you want tom yum’s signature aroma without seafood. Ask for brown rice on the side and dial spice to taste. It is a great example of how the North leans on herbs and produce to express tom yum’s spirit.