Tom yum facts for kids
Tom yum kung as served in Bangkok, Thailand
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| Alternative names | Tom yam |
|---|---|
| Type | Soup |
| Course | Lunch |
| Place of origin | Central Thailand |
| Region or state | Southeast Asia |
| Associated national cuisine | Thailand |
| Serving temperature | Hot |
| Main ingredients | Broth, lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, chili peppers |
Tom yum (also called tom yam) is a famous Thai soup. It is known for its hot and sour taste. This delicious soup often includes shrimp or other meats.
The name "tom yum" comes from two Thai words. "Tom" means "boiling," and "yam" means "mixed." So, "tom yum" means "boiled mixed soup." It gets its special flavor from many fragrant spices and herbs. These include fresh lemongrass, kaffir lime leaves, and galangal. Other key ingredients are lime juice, fish sauce, and crushed red chili peppers.
Sometimes, people use a special paste to make tom yum. This paste is made by crushing herbs and frying them in oil. It is then bottled and sold around the world. While convenient, soup made with fresh herbs can taste different. Tom yum can be made with shrimp, chicken, or pork.
Contents
How Tom Yum Is Made
The main tastes of tom yum are sour and spicy. To start, a special paste called nam prik pao is often made. This paste forms the base of the soup. Water, herbs, and meat are then added to it.
Nam prik pao is made from roasted chilies, shallots, and garlic. These ingredients taste best when grilled over a charcoal fire.
The most common main ingredient for tom yum is shrimp. A very popular type is tom yum goong, which uses river shrimp.
Key herbs for tom yum are lemongrass, galangal, and kaffir lime leaves. Other important ingredients include Thai chilies, mushrooms, coriander leaves (cilantro), tomatoes, sweet white onions, lime juice, sugar, and fish sauce. Some versions, like Tom yum nam khon, also add coconut milk or evaporated milk.
Different Kinds of Tom Yum
There are many types of tom yum soup. Each one has its own special twist:
- Tom yam nam sai (ต้มยำน้ำใส): This is a clear broth tom yum soup. It does not contain milk.
- Tom yam nam khon (ต้มยำน้ำข้น): This type became popular in the 1980s. It often uses prawns. Evaporated milk or non-dairy creamer is added at the end. This makes the broth creamy.
- Tom yam kathi (ต้มยำกะทิ): This tom yum uses coconut milk. People sometimes confuse it with tom kha kai. Tom kha kai is a chicken soup where galangal is the main flavor in the coconut milk broth.
- Tom yam kung (ต้มยำกุ้ง): This is the most famous version, especially for visitors. It is made with prawns as the main ingredient. This dish first appeared a long time ago in the Rattanakosin Kingdom.
- Tom yam pla (ต้มยำปลา): This is a clear fish soup. It was very common before tourism grew in Thailand. Fresh fish was easy to find in rivers and the sea. Fish with firm meat is best for this soup.
- Tom yam gai (ต้มยำไก่): This is the chicken version of the soup.
- Tom yam po taek (ต้มยำโป๊ะแตก) or tom yam thale (ต้มยำทะเล): This soup has mixed seafood. It can include prawns, squid, clams, and pieces of fish.
- Tom yam kung maphrao on nam khon (ต้มยำมะพร้าวอ่อนน้ำข้น): This is a prawn tom yum. It includes the soft meat of a young coconut and a little coconut milk.
- Tom yam kha mu (ต้มยำขาหมู): This version is made with pork leg. It needs to cook for a long time over low heat.
Many modern tom yum soups also include mushrooms. These are usually straw mushrooms or oyster mushrooms. Fresh chopped cilantro (coriander leaves) is often sprinkled on top. Sometimes, Thai chili jam (nam phrik phao) is added. This gives the soup a bright orange color and a stronger chili taste.
Other Spicy and Sour Soups
There are other Thai soups similar to tom yum.
- Tom khlong (ต้มโคล้ง) is a spicy sour soup. Its sourness comes from tamarind, not lime juice.
- Tom som (ต้มส้ม) soups are also like tom yum. However, they usually do not have lemongrass or kaffir lime leaves. The sour taste in tom som can come from lime juice or tamarind.
Tom Yum Outside Thailand
Malaysia
Tom yum, known as tomyam in Malaysia, became very popular there in the 1980s. Now, you can find it on the menu of most restaurants in Malaysia. Especially in the peninsular states. By 2018, the popularity of tom yum helped create many jobs. About 120,000 cooks from southern Thailand worked in Malaysian restaurants. They mainly worked in Selangor state and the capital city of Kuala Lumpur. There were also 5,000 to 6,000 Thai restaurants across the country.
See also
In Spanish: Tom yum para niños
