A hot and sour Thai soup built on a broth infused with lemongrass, galangal, kaffir lime leaves, chili and lime juice, most commonly prepared with shrimp as tom yum goong.
Facts
Disputed
Origin Period, To (Year)Sourced to the subject's own accountMarks the 1980s emergence of tom yam nam khon, the creamy variation now common internationally; the plain clear-broth tom yam kung is older and already established by the Rattanakosin era. Origin Period, From (Year)Sourced to the subject's own accountMarks the start of the Rattanakosin Kingdom, the era Wikipedia credits tom yam kung's origin to. Origin RegionSourced to the subject's own account Connections
In Cuisine
Source The Oxford Companion to FoodAlan Davidson
Uses Ingredient
Source The Oxford Companion to FoodAlan Davidson
Source The Oxford Companion to FoodAlan Davidson
Source The Oxford Companion to FoodAlan Davidson
Source The Oxford Companion to FoodAlan Davidson
Source The Oxford Companion to FoodAlan Davidson
Sources
1. The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014entity record, SubLabel (course)
SubLabel: Soups and Broths
- In Cuisine: Thai Cuisine
- Uses Ingredient: Lemongrass
- Uses Ingredient: Galangal
- Uses Ingredient: Lime
- Uses Ingredient: Fish Sauce
- Uses Ingredient: Chili Pepper
2. Tom Yum (Wikipedia)
WikipediaHistoryQuote, History
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.
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