Tom yum

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For the film, see Tom-Yum-Goong.
Tom yum
Tom yam kung maenam.jpg
Tom yam kung as served in Bangkok, Thailand
Origin
Alternative name(s) Tom yam
Place of origin Laos and Central Thailand
Details
Type Soup
Serving temperature Hot
Main ingredient(s) stock, lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce, chili peppers

Tom yum, rtgs: tom yam, Thai: ต้มยำ,  [tôm.jām] ( listen)) is a Thai soup, usually cooked with shrimp.[1] Tom yum is widely served in countries neighbouring Thailand - such as Cambodia, Brunei, Malaysia and Singapore - and has become popular around the world.

Literally, the name "tom yam" derives from two Thai words: "tom" and "yam". "Tom" refers to the boiling process, while "yam" refers to a Thai spicy and sour salad. Indeed, tom yum has distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth comprises stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.

Commercial manufacturers of tom yum paste crush all the herb ingredients and stir-fry them in oil, then add seasoning and other preservative ingredients. The bottled or packaged paste sells around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.

Some commentators call the 1997 Financial Crisis in Asia, which started in Thailand, the "Tom Yam Kung Crisis".[2][3]

Origin

Tom yum is a soup dish originated in Laos and Thailand.[4] Since the time of its origin, this soup is popular in Thai cuisine as well as in neighboring cuisines such as in cuisine of Singapore.

Selected types

Tom yam kung maphrao on nam khon, as served in Uttaradit, Thailand
Ready-to-use bundles of lemon grass, galangal, lime leaves, and, for chicken tom yum, also turmeric, are sold at Thai markets
  • Tom yum goong (Thai: ต้มยำกุ้ง) or tom yam kung, the version of the dish most popular among tourists, is made with prawns as the main ingredient.[5] The dish originated during the Rattanakosin Kingdom.[6]
  • Tom yam pla (Thai: ต้มยำปลา) is a clear fish soup that was traditionally eaten with rice. It used to be the most widespread form of tom yam before mass-tourism came to Thailand, for fresh fish is readily available almost everywhere in the region's rivers, canals and lakes as well as in the sea. Usually fish with firm flesh that doesn't crumble after boiling is preferred for this type of soup.[7]
  • Tom yum gai (Thai: ต้มยำไก่) or tom yam kai is the chicken version of the soup.[8]
  • Tom yum po taek (Thai: ต้มยำโป๊ะแตก) or tom yam thale (Thai: ต้มยำทะเล) is a variant of the soup with mixed seafood, like prawns, squid, clams and pieces of fish.[9]
  • Tom yam nam khon (Thai: ต้มยำน้ำข้น) is a more recent variation. Almost always made with prawns as a main ingredient, a little milk[10] or coconut milk[11] is added to the broth as a finishing touch, and then balanced with some toasted dried chillies. This adaptation is not to be confused with tom kha gai ("chicken galanga soup"), where galanga is the dominant flavour of the coconut milk-based soup.
  • Tom yam kung maphrao on nam khon (Thai: ต้มยำมะพร้าวอ่อนน้ำข้น), a version of prawn tom yum with the meat of a young coconut and a dash of (coconut) milk.
  • Tom yam kha mu (Thai: ต้มยำขาหมู), made with pork leg. These require a long cooking time under low fire.[12]

In the modern popularized versions the soup contains also mushrooms - usually straw mushrooms or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped cilantro (coriander leaves). Sometimes Thai chili jam (nam phrik phao, Thai: น้ำพริกเผา) is added: this gives the soup a bright orange color and makes the chili flavor more pronounced.

Other sour and spicy soups

Less well-known outside Thailand is tom khlong (ต้มโคล้ง), a spicy sour soup where the sourness, however, does not derive from lime juice but through the use of tamarind.[13] Tom som (Thai: ต้มส้ม) are soups that are also very similar to tom yum but most often do not contain lemongrass or kaffir lime leaves. Depending on the type of tom som, the acidity can be derived from lime juice or from the use of tamarind.[14][15]

See also

References

  1. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  2. ↑ From Tom-yam-kung To Hamburger Crisis (in Thai)
  3. ↑ For example: Lua error in package.lua at line 80: module 'strict' not found.
  4. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  5. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  6. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  7. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  8. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  9. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  10. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  11. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  12. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  13. ↑ Tom klong pla krob (ต้มโคล้งปลากรอบ)
  14. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  15. ↑ Lua error in package.lua at line 80: module 'strict' not found.

External links

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