Tom yum
Tom yum kung as served in Bangkok, Thailand | |
| Alternative names | Tom yam |
|---|---|
| Type | Soup |
| Course | Lunch |
| Place of origin | Central Thailand |
| Region or state | Southeast Asia |
| Associated cuisine | Thailand |
| Serving temperature | Hot |
| Main ingredients | Broth, lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, chili peppers |
Tom yum or tom yam (UK: /ˌtɒm ˈjæm, - ˈjʌm/, US: /- ˈjɑːm/; 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. The name tom yam is composed of two words in the Thai language. 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 (creamy tom yam soup), and tom yam nam sai (clear tom yam soup). This soup features a variety of main ingredients, including shrimp, pork, chicken, and seafood.