Tom som
Tom Som[edit | edit source]
Tom Som (Thai: ______ ) is a traditional Thai dish known for its sour and spicy flavor profile. It is a type of soup that is often compared to the more internationally known Tom Yum, but it is distinct in its use of ingredients and taste.
Ingredients[edit | edit source]
Tom Som typically includes a variety of ingredients that contribute to its unique taste. The main components are:
- Protein: Commonly used proteins include fish, chicken, or pork ribs.
- Herbs: Essential herbs include lemongrass, kaffir lime leaves, and galangal.
- Spices: Chili peppers are used to add heat to the dish.
- Vegetables: Shallots and tomatoes are often included.
- Sour agents: The sourness is usually derived from tamarind paste or lime juice.
- Fish sauce: Used to add saltiness and depth of flavor.
Preparation[edit | edit source]
The preparation of Tom Som involves simmering the chosen protein with the herbs and spices to infuse the broth with flavor. The process is as follows:
1. Boil the broth: Start by boiling water and adding lemongrass, kaffir lime leaves, and galangal. 2. Add protein: Introduce the protein, such as pork ribs, into the boiling broth. 3. Season the soup: Add fish sauce, tamarind paste, or lime juice to achieve the desired sourness. 4. Include vegetables: Add shallots and tomatoes to the soup. 5. Adjust flavor: Taste and adjust the seasoning with more fish sauce or lime juice as needed. 6. Serve hot: Garnish with fresh herbs and serve the soup hot.
Variations[edit | edit source]
Tom Som can vary significantly depending on regional preferences and available ingredients. Some variations might include the use of different proteins or additional vegetables. The level of spiciness can also be adjusted by varying the amount of chili peppers used.
Cultural Significance[edit | edit source]
Tom Som is a staple in Thai households and is often enjoyed as part of a larger meal. It reflects the balance of flavors that is characteristic of Thai cuisine, combining sour, spicy, and savory elements.
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