Tom yum
- Cookbook: Tom yum
- Media: Tom yum
Tom yum or tom yam (UK: /ˌtɒm ˈjæm, - ˈjʌm/, US: /- ˈjɑːm/;[3] Thai: ต้มยำ, RTGS: tom yam [tôm jām] ⓘ) is a family of hot and sour Thai soups. The strong, hot, and sour flavors make it very popular in Thai cuisine.[4] The name "tom yam" is composed of two Thai words. Tom refers to the boiling process, while yam means 'mixed'. Historian Giles Milton contends that the origins of Tom Yum can be traced back to India, where there is a variation of hot and sour shrimp soup known as "sour prawn soup". In Thailand, Tom Yam is available in various types, with the most popular being “Tom Yam Nam Khon,” or Creamy Tom Yam Soup, and “Tom Yam Nam Sai,” or Clear Tom Yam Soup. This soup features a variety of main ingredients, including shrimp, pork, chicken, and seafood. [5]
Preparation
The soup base depends on the exact sub-type but is generally water, coconut milk, or chicken or other broth.[6]
Various aromatic ingredients are sliced, roughly pounded, and simmered to extract their flavor. These include fresh ingredients such as lemongrass, kaffir lime leaves, galangal, chilis. For shrimp-based soups, shrimp shells and heads may also be simmered, to extract their flavor. These ingredients are often then removed as their flavor is now extracted and many aren't edible. However they may be left in, as an aid to presentation.[6]
Alternatively, commercial tom yum paste may be used. This is made by crushing all the herb ingredients and stir-frying them in oil, then adding seasoning and other preservative ingredients. The paste is bottled or packaged and sold around the world.
In modern popular versions the soup may also contain mushrooms—usually straw mushrooms or oyster mushrooms.[6]
Various meats are added next, commonly fish, shrimp, mixed seafood, pork, or chicken.[6]
When the meat is cooked, final flavorings whose taste is destroyed by heat, such as fish sauce and lime juice, are added. For most varieties a paste called nam phrik phao (Thai: น้ำพริกเผา) is also added, made from shrimp, chilis, shallots, and garlic.[7] This imparts sweet, salty, and spicy tastes.[6]
Yet other ingredients may also be used, depending on the exact variety of tom yam, such as evaporated milk.[6]
The soup is often topped with a generous sprinkling of fresh chopped coriander leaves, and may be served over a serving of rice.[6]
Selected types
- Tom yam nam sai (Thai: ต้มยำน้ำใส), clear broth tom yam soup[8]
- Tom yam nam khon (Thai: ต้มยำน้ำข้น) is a more recent variation from the 1980s.[9] common with prawns as a main ingredient, evaporated milk or non-dairy creamer powder[9] is added to the broth as a finishing touch.
- Tom yam kathi (Thai: ต้มยำกะทิ) – coconut milk-based tom yum—this is often confused with tom kha kai ("chicken galanga soup"), where galangal is the dominant flavour of the coconut milk-based soup.
- Tom yam kung (Thai: ต้มยำกุ้ง) – the version of the dish most popular among tourists, is made with prawns as the main ingredient.[10] The dish originated during the Rattanakosin Kingdom.[11]
- 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.[12]
- Tom yam gai (Thai: ต้มยำไก่) is the chicken version of the soup.[13]
- Tom yam 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.[14]
- 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.[15]
- Tom yam sikhrong kraduk on (Thai: ต้มยำซี่โครงกระดูกอ่อน), made with pork ribs. The hot and spicy broth compliments other Thai dishes well. In restaurants in Thailand, Tom Yum comes in a fire pot with hot flame flaring from the chimney in the middle.
Other spicy and sour soups
Less well known outside Thailand is tom khlong (ต้มโคล้ง), a spicy sour soup where the sourness does not derive from lime juice but through the use of tamarind.[16] 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.[17][18]
Outside Thailand
Malaysia
Tom yum, locally spelled as tomyam, is very well-received among Malaysians since its introduction around the 1980s.[19][20] The cuisine is now considered a must-have on most restaurant menus in Malaysia, especially the peninsular states.[20] As of 2018, the popularity of tom yum and other Thai dishes had brought employment to at least 120,000 south Thai cooks, working restaurants mainly in Selangor state and the capital city of Kuala Lumpur, and owning 5000 to 6000 Thai restaurants throughout the country.[20][19]
See also
References
- ^ "Tom Yum Gai – Suwanee's Kitchen". Chiang Rai Times. Retrieved 18 January 2016.
- ^ "The homemade hot sour soup that packs a punch". whitsunday coast guardian. Retrieved 28 September 2017.
- ^ "tom yam". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
- ^ "Tom Yam Kung : Not only tasty but with medicinal properties". Thaiways Magazine. Archived from the original on 1 February 2016. Retrieved 18 December 2015.
- ^ "Tom Yum". Parawan's Thai Cooking Class. Archived from the original on 9 August 2022.
- ^ a b c d e f g "Tom Yum Soup (Tom Yum Goong) Recipe". Retrieved 1 May 2023.
- ^ "Thai Roasted Chili Paste Nahm Prik Pao) Recipe - Food.com". Retrieved 26 April 2017.
- ^ "Overview of Tom Yum soup from late 19th-century Siam to present day Thailand". Thaifoodmaster. Retrieved 25 January 2017.
- ^ a b "Ancient Siamese Recipe for Tom Yum Soup with Snakehead Fish, Roasted Chili Jam and Green Mango (First Published in 1890) (Dtohm Yam Bplaa Chaawn, ต้มยำปลาช่อนแบบโบราณ อย่างหม่อมซ่มจีน ราชานุประพันธุ์ ร.ศ.๑๐๙)". Thaifoodmaster. 25 January 2017. Retrieved 25 January 2017.
- ^ "Tom Yam Kung". thaiwaysmagazine.com. Retrieved 27 February 2015.
- ^ "Tom Yam Kung Recipe, Hot and Sour Soup with Shrimp". thaifoodmaster.com. Retrieved 4 March 2010.
- ^ "Spicecuisine.com". Retrieved 27 February 2015.
- ^ "Merry's Kitchen – Sour and Spicy Chicken Soup (Tom Yam Kai)". melroseflowers.com. Retrieved 27 February 2015.
- ^ "Spicecuisine.com". Retrieved 27 February 2015.
- ^ "ต้มยำขาหมู". YouTube. 10 March 2011. Retrieved 27 February 2015.
- ^ "Allthaifood.com". www.allthaifood.com. Retrieved 6 April 2018.
- ^ "Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย". panix.com. Retrieved 27 February 2015.
- ^ "Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย". panix.com. Retrieved 27 February 2015.
- ^ a b "Tukang masak bercuti Raya, kita pula yang berlapar". Free Malaysia Today (in Malay). 29 June 2018. Retrieved 21 June 2021.
- ^ a b c "Restoran Tomyam Ada Di Setiap Ceruk Semenanjung". mStar (in Malay). 17 March 2016. Retrieved 21 June 2021.
External links
- Cuisine of Thailand at Curlie
- v
- t
- e
- Abgoosht
- Abula
- Açorda
- Acquacotta
- Aguadito
- Ajiaco
- Ajoblanco
- Alicot
- Analı kızlı soup
- Andrajos
- Asian soups
- Asopao
- Avgolemono
- Awara broth
- Axoa
- Babbouche
- Bacon soup
- Baeksuk
- Bagnun
- Bak kut teh
- Balık çorbası
- Beef bourguignon
- Bermuda fish chowder
- Binakol
- Binte biluhuta
- Bird's nest soup
- Birria
- Black sesame soup
- Bob chorba
- Bobó de camarão
- Booyah
- Borș de burechiușe
- Bosintang
- Bosnian pot
- Bouillabaisse
- Bourride
- Bouyon
- Bozbash
- Bouillon/broth
- Bread soup
- Brudet
- Brunswick stew
- Budae-jjigae
- Bulalo
- Burgoo
- Buridda
- Butajiru
- Cacciucco
- Caldillo de congrio
- Caldillo de perro
- Caldo de costilla
- Caldo de pollo
- Caldo de siete mares
- Caldo galego
- Caldo tlalpeño
- Caldo Xóchitl
- Caldume
- Callos
- Canh chua
- Canja de galinha
- Canja de Goa
- Cansi
- Cantonese seafood soup
- Caparrones
- Catfish stew
- Cawl
- Cazuela
- Chabrot
- Chairo
- Chakapuli
- Chakna
- Changua
- Chankonabe
- Charquicán
- Chicken soup
- Chikhirtma
- Cholent
- Chorba
- Chraime
- Chueo-tang
- Chupe
- Cioppino
- Ciorbă de perișoare
- Clemole
- Cocido
- Cock-a-leekie
- Cockchafer soup
- Conch soup
- Consommé
- Corn crab soup
- Coto makassar
- Cow cod soup
- Cream stew
- Cuchuco
- Cullen skink
- Dak-bokkeum-tang
- Dak-hanmari
- Dalithoy
- De-Thuk
- Dillegrout
- Dinengdeng
- Dinuguan
- Doenjang-jjigae
- Dojō nabe
- Dovga
- Efo riro
- Egg drop soup
- Egg tong sui
- Empal gentong
- Encebollado
- Escudella
- Étouffée
- Fabes con almejas
- Fanesca
- Fish soup
- Fish soup bee hoon
- Fish tea
- Flädle
- Flaki
- Főzelék
- Fricasé
- Fricassee
- Fugu chiri
- Gaisburger Marsch
- Gamja-tang
- Garbure
- Garlic soup
- Garmugia
- Gazpachuelo
- Geng
- Gheimeh
- Ginataan
- Ginestrata
- Ginseng chicken soup
- Gising-gising
- Goat meat pepper soup
- Goulash
- Gomguk
- Gomgush
- Gondi
- Gopchang-jeongol
- Guk
- Gukbap
- Gulyásleves
- Gumbo
- Guyanese pepperpot
- Fisherman's soup (Halászlé)
- Haleem
- Harira
- Harqma
- Hasenpfeffer
- Herring soup
- Heugyeomso-tang
- Hochzeitssuppe
- Hodge-Podge
- Hot and sour soup
- Hulatang
- Hủ tiếu
- Indio viejo
- Instant soup
- Inubaran
- Irish stew
- Isi ewu
- Istrian stew
- Italian wedding soup (or minestra maritata)
- Jenny Lind's soup
- Jeongol
- Jijimi
- Jjigae
- Jusselle
- Kadyos, baboy, kag langka
- Kadyos, manok, kag ubad
- Kaeng pa
- Kaeng som
- Kakavia
- Kaledo
- Kapuska
- Kare-kare
- Kawlata
- Keng No Mai
- Kharcho
- Khash
- Khichra
- Khoresh
- Kokotxas
- Konro
- Kontomire stew
- Köttsoppa
- Krentjebrij
- Kubbeh
- Lamb in Chilindrón
- Lentil soup
- Light Soup
- Linarang
- Linat-an
- Liver soup
- Lobby
- Lobster stew
- Lohikeitto
- Lung fung soup
- Maeun-tang
- Magiritsa
- Maki mi
- Marghi special
- Matzah ball soup
- Mannish water
- Meatball soup
- Mechado
- Menudo
- Mock turtle soup
- Mocotó
- Mole de olla
- Moqueca
- Msoki
- Mulligan stew
- Mulligatawny
- Mute
- Nam kaeng hua chai thao
- Nangchang Jar soup
- Nasi gandul
- Nettle soup
- Nihari
- Nikujaga
- Nilaga
- Noppe
- Nsala soup
- Obara
- Oden
- Oghwevwri
- Ohaw
- Oille
- Okroshka
- Olla podrida
- Opor ayam
- Ori-tang
- Or lam
- Oxtail soup
- Paila marina
- Palóc soup
- Panada
- Pancit buko
- Paomo
- Pappa al pomodoro
- Partan bree
- Paya
- Peppersoup
- Perpetual stew
- Philadelphia Pepper Pot
- Pichelsteiner
- Pie floater
- Pindang
- Pira caldo
- Piti
- Plantain soup
- Portable soup
- Pot liquor
- Pottage
- Potée
- Powsowdie
- Pozole
- Prawn soup
- Prežganka
- Psarosoupa
- Puchero
- Purée Mongole
- Qovurma
- Ragout fin
- Rassolnik
- Rawon
- Ribollita
- Rosół
- Sagamite
- Saltah
- Sancocho
- Samgye-tang
- Samlor kako
- Samlor machu
- Sciusceddu
- Scotch broth
- Scouse
- Semur
- Seolleongtang
- Shambar
- Shark fin soup
- Siemieniotka
- Sinanglay
- Sinigang
- Sinseollo
- Skilly
- Skirts and kidneys
- Sliced fish soup
- Sodd
- Solyanka
- Sonofabitch stew
- Sopa de Gato
- Sopa de mondongo
- Sopa de pata
- Sopa do Espírito Santo
- Sop saudara
- Soto
- Soto ayam
- Soto padang
- Soup alla Canavese
- Soup joumou
- Soup Number Five
- Soup with risotto
- Sour soup
- Soyo
- Soyutma
- Steckrübeneintopf
- Stracciatella
- Styrian sour soup
- Suaasat
- Suam na mais
- Sülen
- Sulu köfte
- Sundubu-jjigae
- Sup kambing
- Swikee
- Tacacá
- Taco soup
- Talunan
- Tapado
- Tas kebab
- Tatws Pum Munud
- Tchaka
- Tekwan
- Tharid
- Tharida
- Tiger penis soup
- Tinola
- Tiyula itum
- Tomato and egg soup
- Tomato bredie
- Tom kha kai
- Tom khlong
- Tom som
- Tom yum
- Tongseng
- Tortilla soup
- Tourin
- Tripe soup
- Tuna pot
- Turkish cold bulgur soup
- Turtle soup
- Tyurya
- Ukha
- Valdiviano
- Waterzooi
- Windsor soup
- Yahni
- Yeonpo-tang
- Yukgaejang
- Yuvarlakia
- Zōni
- Zuppa alla modenese
- Zuppa pavese
- Zuppa toscana
- 15 Bean Soup
- Amish preaching soup
- Bissara
- Bob chorba
- Bouneschlupp
- Brenebon
- Cocido madrileño
- Cocido montañés
- Fabada asturiana
- Fasolada
- Hong dou tang
- Jókai bean soup
- Koottu
- Kuru fasulye
- Kusksu
- Kwati
- Maccu
- Minestra di ceci
- Pasta e fagioli
- Pasulj
- Red Peas Soup
- Senate bean soup
- Sopa de lacassá
- Soupe aux gourganes
- Stew peas
yogurt soups
- Ash-e doogh
- Bisque
- Bobó de camarão
- Chicken mull
- Chowder
- Cream of asparagus soup
- Cream of broccoli soup
- Cream of mushroom soup
- Cream of spinach
- Crème Ninon
- Dovga
- Kulajda
- Oyster stew
- She-crab soup
- Soup du Barry
- Southern Illinois chowder
- Spas
- Talbina
- Tarator
- Tarhana
- Toyga soup
- Tzatziki
- Vichyssoise
- Yayla çorbası
- Zom
- Noodle soup
- Acorn noodle soup
- Aush
- Aush reshteh
- Bánh canh
- Banmian
- Batchoy
- Beef kway teow
- Beef noodle soup
- Boat noodles
- Bún bò Huế
- Bún mắm
- Bún riêu
- Champon
- Chicken soup
- Crossing-the-bridge noodles
- Curry mee
- Duck blood and vermicelli soup
- Duck soup noodles
- Garak-guksu
- Gogi-guksu
- Guthuk
- Hokkien mee
- Hōtō
- Imoni
- Janchi-guksu
- Jat-guksu
- Jjamppong
- Jungguk-naengmyeon
- Kal-guksu
- Khao piak sen
- Khao poon
- Khao soi
- Khow suey
- Kong-guksu
- Kusksu
- Kuyteav
- Kwetiau ayam
- Kya zan hinga
- Kyay oh
- Lagham
- Laksa
- Lakso
- Lamian
- Laoyou rice noodles
- Lomi
- Macaroni soup
- Mami soup
- Mee Bandung Muar
- Mee ka tee
- Mie aceh
- Mie ayam
- Mie bakso
- Mie cakalang
- Mie celor
- Mie koclok
- Mie kocok
- Mie kuah
- Milmyeon
- Mohinga
- Mont di
- Naengmyeon
- Nam ngiao
- Num banhchok
- Odong
- Ohn no khao swè
- Okinawa soba
- Oyster vermicelli
- Pasta e fagioli
- Pho
- Ramen
- Saimin
- Sukhothai rice noodles
- Soba
- Sopa de fideo
- Sopas
- Soto ayam
- Soto mie
- Thenthuk
- Thukpa
- Thukpa bhatuk
- Tian mo
- Udon
- Ulmyeon
- Wonton noodles
- Yaka mein
- Zatiruha
- Vegetable soup
- Afang
- Aloo tama
- Atama soup
- Aush jushpare
- Binignit
- Borscht
- Cabbage soup
- Caldo verde
- Carrot soup
- Česnečka
- Chè bà ba
- Chileatole
- Ching bo leung
- Corn soup
- Corn stew
- Cream of asparagus soup
- Cream of broccoli soup
- Cucumber soup
- Dongchimi
- Edikang ikong
- Editan
- Eru
- Ezogelin soup
- French onion soup
- Gamja-ongsimi
- Gazpacho
- Kenchin-jiru
- Kesäkeitto
- Krupnik
- Leek soup
- Lettuce soup
- Locro
- Manchow soup
- Mandia peja
- Minestrone
- Miso soup
- Miyar kuka
- Miyeok-guk
- Molagoottal
- Okra soup
- Patriotic soup
- Pea soup
- Pickle soup
- Pisto
- Porra antequerana
- Pomegranate soup
- Pumpkin soup
- Rasam
- Sai bhaji
- Salmorejo
- Zoque
- Sambar
- Sayur asem
- Sayur bayam
- Sayur lodeh
- Sayur sop
- Shchi
- Sheep's sorrel soup
- Sinabawang gulay
- Sopa teologa
- Sorrel soup
- Spinach soup
- Spring soup
- Sweet potato soup
- Theeyal
- Tomato soup
- Tuo Zaafi
- Vori vori
- Watercress soup
- West Slavic fermented cereal soups
- Xidoufen
- Zalewajka
- Zosui
- Soup and sandwich
- List of soups
- More soup-related list articles...
- List of stews
- Food portal
- Category: Soups