Tom yum kung
Thai hot and sour soup
Tom yum kung (Thai: ต้มยำกุ้ง ) is a type of Thai hot and sour soup, usually cooked with shrimp. It is a central element of Thai culinary tradition and is known for its distinct hot and sour flavors, with fragrant spices and herbs generously used in the broth.
Etymology[edit | edit source]
The name "tom yum kung" is derived from three Thai words: "tom" (ต้ม) refers to the boiling process, "yum" (ยำ) refers to a kind of Thai spicy and sour salad, and "kung" (กุ้ง) means shrimp. Thus, "tom yum kung" translates to "boiled spicy and sour shrimp."
Ingredients[edit | edit source]
The essential ingredients of tom yum kung include fresh shrimp, lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers. These ingredients are combined to create a broth that is both aromatic and flavorful.
Herbs and Spices[edit | edit source]
- Lemongrass (ตะไคร้): Adds a citrusy aroma and flavor.
- Kaffir lime leaves (ใบมะกรูด): Imparts a unique fragrance and taste.
- Galangal (ข่า): A root similar to ginger, providing a sharp, peppery flavor.
Other Ingredients[edit | edit source]
- Shrimp (กุ้ง): The main protein in the dish, often left with the shell on for added flavor.
- Mushrooms (เห็ด): Often added for texture and flavor.
- Tomatoes (มะเขือเทศ): Sometimes included to add a slight sweetness and color.
Preparation[edit | edit source]
The preparation of tom yum kung involves boiling the herbs and spices to extract their flavors into the broth. The shrimp is added towards the end of the cooking process to prevent overcooking. Lime juice and fish sauce are added just before serving to maintain their fresh flavors.
Variations[edit | edit source]
There are several variations of tom yum, including:
- Tom yum goong nam sai (ต้มยำกุ้งน้ำใส): A clear broth version.
- Tom yum goong nam khon (ต้มยำกุ้งน้ำข้น): A creamy version made with evaporated milk or coconut milk.
Cultural Significance[edit | edit source]
Tom yum kung is not only a popular dish in Thailand but also a symbol of Thai cuisine worldwide. It is often served in Thai restaurants around the globe and is a favorite among both locals and tourists.
Related pages[edit | edit source]
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Contributors: Prab R. Tumpati, MD
