Tom yam
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The origin of Tom yam
Origins of Tom Yam: An Intriguing Culinary Tale
Tom Yam has become a well-known and beloved dish throughout the world, but its roots remain shrouded in mystery. Was it created in Thailand? Or is its origin story much more complex than that? In this article, we’ll explore the fascinating and enigmatic history of Tom Yam.
The earliest recorded mentions of Tom Yam can be found in written documents from the 19th century Ayutthaya period. Back then, the dish was commonly referred to as “Tom Yam Kung” or “Kung Phet”, which loosely translates to “boiled shrimp soup with chili”. Some sources suggest that the dish originated in China, though its exact origin remains a subject of speculation.
In the early 20th century, Tom Yam began to gain popularity among Thai people. As the dish’s fame spread, it was given a new name: Tom Yam Gung. By the 1950s, Tom Yam had become a staple of Thai cuisine, and its unusual flavor won over the hearts of many.
The modern version of Tom Yam was developed in the 1960s by a group of chefs in Bangkok. By adding a few key ingredients like lemon grass, lime leaves and shrimp paste, they created an even more flavorful version of the dish.
Today, Tom Yam can be found throughout Southeast Asia and beyond, with each region putting their own spin on it. In Thailand, for instance, the dish typically contains lemongrass, galangal and shrimp paste. In Malaysia, Tom Yam often utilizes assam keping, a type of fermented fruit. Meanwhile, in Indonesia, the dish may feature belacan, a condiment made from shrimp.
No matter where it’s found, Tom Yam will always remain an intriguing culinary mystery. Its various regional varieties may lead us to different conclusions about its origin, but one thing is certain: Tom Yam is here to stay.
Types of Tom yam
Tom Yum, the classic Thai dish beloved by so many around the world, has become so integral to Thai cuisine that it can often be seen as a defining dish. Its vibrancy and variety are what contribute to its ongoing popularity, with different types of Tom Yum providing equal parts warmth and pleasure.
Tom Yum Soup is undoubtedly the most popular type of Tom Yum, renowned for its tangy and spicy flavour. This dish is usually made up of a clear broth containing ingredients such as kaffir lime leaves and lemongrass, which provides its characteristic sourness, as well as chilli and garlic for a hefty kick. The soup is also sometimes served with additional ingredients, such as shrimp and mushrooms, to add a further layer of flavour and texture.
Tom Yum Goong is a close relative of Tom Yum Soup, but it packs a punch when it comes to flavour intensity. The level of spiciness is ramped up here, making Tom Yum Goong a more fiery version of the classic Tom Yum. This type of Tom Yum is usually made with large juicy prawns, and often accompanied by straw mushrooms.
Tom Kha, on the other hand, is a milder version of the classic Tom Yum Soup. It's fragrant and creamy, rather than fiery and spicy, and the flavours come from ingredients like coconut milk, galangal, lemongrass and kaffir lime leaves. It's also customary to add some kind of protein to the soup, such as chicken or shrimp, to turn it into a hearty meal.
Finally, Tom Yum Ta-lay is a fusion dish consisting of a unique combination of Tom Yum Soup and Ta-lay, a type of seafood salad from southern Thailand. The main ingredients in this dish include prawns, squid, fish and crab, mixed together with the classic Tom Yum Soup to create a truly outstanding dish.
No matter which type of Tom Yum you decide to try, rest assured that you won't be disappointed. Its diversity and depth of flavour make it one of the most beloved dishes of Thai cuisine.