We can understand the evolution of Tom Yum as starting as a herb infused shrimp or fish broth, and then transforming through the centuries reflecting the changes in Thai diet and availability of ingredients in the locale it is being made. At the same time, the recipe doesn’t include kaffir lime or galangal, but still the heart of it is a good fish broth, served with fish sauce and lime juice, giving it the desired spicy, salty, sour and sweet taste, characteristic of a typical tom yum. Named tom yum pla chon, the dish is more than just tom yum with snakehead fish or pla chon, the broth is enriched by fried chili paste and shredded green mango. For example, I discovered a very different tom yum recipe, first published in the 1890 in a Thai cookbook Tam Raa Gap Khao by Maawm Sohm Jeen. Starting from herb-infused shrimp or fish broth, tom yum kept developing through centuries reflecting the changes in Thai diet and availability of ingredients. The trio of herbs that worked so well to infuse the broth with a beautiful aroma were lemongrass, galangal and kaffir lime leaves, which are still the three main component in any bowl of tom yum. Boiled in water as a soup, the shrimp gave the broth a real fishy flavor, so cooks started experimenting by adding local Thai herbs into the broth to balance the fishy flavor. From what I gathered, this is usually the case when a dish is very ancient, one that preceded written recipes and has become such a part of the culture it does not need further explanation. Many say this central Thai soup was developed due to an abundance of freshwater shrimp in the Chao Phraya River. I did a fair bit of research reading up on the history of Tom Yum and there really wasn’t a lot of information. In fact, this Thai soup has undergone several scientific studies, as the ingredients appears to have immune-boosting and cancer-fighting abilities.Īlthough the exact history of Tom Yum Goong is not fully known, it is widely believed that this soup originated from Central Thailand. I hear tom yum is also an excellent remedy for a cold or flu bug, the spices and herbs in the soup is meant to instantly clear your sinuses and warm you up. Having it both ways - nam sai and nam khon, I love the addition of coconut milk which makes it much richer and creamier, all the more comforting as we are shifting to colder seasons right now. The thick broth otherwise known as nam khon involves adding chili jam also called nam prik pao as well as evaporated milk or coconut milk. The one I am showcasing today is a more recent creation that took Thailand by storm in the last decade. The traditional tom yum broth is a clear soup or nam sai which becomes slightly richer in taste and more viscous with the help of fat from prawns heads. All in all, the heart of tom yum goong is shrimp broth infused with fragrant herbs and dressed to taste similar to a typical yum salad. Goong is a Thai word with a broad meaning referring to both prawns and shrimps. Just like the salad, the soup is also a balance of sour, sweet, salty and spicy. If you read my on Nam Tok Neua where I describe Thai salads, I am sure you will remember when I say “you can yum just about everything”. Yum on the other hand means “mixed” and also a Thai noun for one of the four major types of salads found in Thailand. Tom refers to the boiling process and also a Thai verb which means “to boil”. The words "tom yam" are derived from two different Thai words. The vividness comes from the fatty juice in the head of the prawns which adds to the aroma, color, taste and deliciousness of the soup. The perfect tom yum goong should be a rich orange color. The protein components are chewy, tender mushrooms and fresh, plump prawns with their head still intact. The addition of lime juice, and fish sauce melds harmoniously with the broth and gives it a legendary herbal kick at first bite. In a nutshell, this is a creamy, spicy and herbal broth vibrant flavors of lime against the sweet and smoky taste of nam prik pao, a much loved Thai roasted chili jam. I personally think tom yum goong is one of those dishes with all the flavors that represents Thai cuisine in one bowl. Featuring all four of the famous Thai flavors - salty, sour, sweet, and spicy, this soup is an amalgamation of the Thai holy trinity - lemongrass, galangal and kaffir lime leaves. This soup exhibits four clear flavors: unapologetic sourness, bold spiciness, distinct saltiness with notes of compromising sweetness. Tom yum goong nam khon - a creamy, hot and sour soup, cooked with fresh river prawns. Closing in on our journey into Thailand on a vibrant and bold note.
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