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Tom yum kung

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"Tom yum goong" redirects here. For the 2005 Thai film, see Tom-Yum-Goong.
Tom yum kung
Tom yum kung as served in bowl in Bangkok
Alternative names
  • Tom yum kung nam khon
  • Tom yum kung nam sai
TypeSoup
CourseLunch
Place of originCentral Thailand[1][2]
Region or stateSoutheast Asia
Associated cuisineThai
Serving temperatureHot
Main ingredientsShrimp, Broth, lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, chili peppers
Food energy
(per 244 g serving)
50[3] kcal
Nutritional value
(per 244 g serving)
Protein7.9 g
Fat0.7 g
Carbohydrate53 g
Tomyum Kung
CountryThailand
Reference01879
RegionAsia and the Pacific
Inscription history
Inscription2024 (19th session)
ListRepresentative
Tom yum kung as served in a hot pot in Rayong, Thailand.

Tom yum kung,[4][5][6] or Tom yum goong,[7] (Thai: ต้มยำกุ้ง RTGS: tom yam kung) is the Thai spicy and sour shrimp soup—a variant of Tom yum, combined with many of Thailand's key herbal and seasoning ingredients, often served with a side of steamed rice, sometimes with a dollop of chili paste and a splash of lime juice, enhancing its spicy and tangy profile. Presently, there are two profiles of Tom yum kung recipes: Tom yum kung nam khon—a creamy broth with mellow and smooth flavor, and Tom yum kung nam sai—a clear broth with a stronger flavor.[4]

Tom yum kung was listed as the 8th of CNN's world's 50 best foods in 2011[8] and was one of the best soups among CNN's 20 of the world's best soups in 2024.[9]

Etymology

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In Thai, the term tom yum kung is a compound word of tom yum + kung. The term tom yum, which means spicy and sour soup,[10] is a combination of two Proto-Tai words: *tom 'v. to cook in water, boil' + *yum, *yam 'v. to mix together or n. salad.'[11][12][13] And the term kung, goong means prawn, shrimp, and crayfish.[14]

Variant names

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In Chinese, the term dongyingong (Chinese: 冬荫功) is a loanword which is derived from the Thai terms tom yum, tom yam 'cooked in sweet and sour' + kung, goong 'prawn.'[15]

The term tom yum kung is also written in various languages, such as tom yang kung (Korean: 똠양꿍),[16] tomu yamu kun (Japanese: トムヤムクン),[17] and in Burmese yodaya hinjo.[18]

History

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The origin of Tom yum kung is deeply connected to the way of life and local wisdom of the Thai people,[5] who have been fond of establishing riverside communities in the central plains and upper part of the Chao Phraya River basin since the Ayutthaya period. The Safine-ye Solaymani also mentioned variant terms shahr-i nāv,[19] or shahr-i nau[19] (Persian: شهر نو),[20] literally "City of Boats, Canals," with reference to the Ayutthaya Kingdom.[19] In Thai Literature, the Nirat Than Thongdaeng—the Journey to Than Thongdaeng River—bears eloquent testimony to the beauty of the forests, streams, and hills of the Phra Phutthabat area in Saraburi,[21] composed by Prince Thammathibet, Viceroy of Siam (1732–1755), closely observes the animals and plants along the way.[22] The stanzas No. 103 of the literature described the abundance of aquatic animal in the Ayutthaya period reads:

The traditional Tom yum kung recipe first appeared based on written evidence as Tom yum kung song khrueng—extra ingredients Tom yum kung spicy and sour shrimp soup in 1898,[4] found in the book the Lexicon Dictionary of Sweet and Savory Recipes in Western and Siamese Styles[24] compiled by students of Harriet M. House School For Girls at Wang Lang in Bangkok (now Wattana Wittaya Academy), which is different from today's Tom yum kung recipe.

The Tom yum kung recipe, which is similar to the modern Tom yum kung, first appeared in 1964[4][25] in the Food of the Royal book officially recorded by M.R. Kitinadda Kitiyakara, the former Thai secretary of the privy council in the reign of King Bhumibol Adulyadej (Rama IX). Therefore, based on the evidence, it is possible that Thai people have had recipes similar to Tom Yum Kung since the reign of King Chulalongkorn (Rama V) or earlier in the Rattanakosin period.[5]

In 2011, Tom yum kung was registered as a National Cultural Heritage (NCH) of Thailand under the domain of knowledge and practice concerning nature and the universe in the food and consumption category.[5]: 55 

In 2024, Tom yum kung was inscribed on the Representative List of UNESCO Intangible Cultural Heritage of Humanity (RL) on 3 December by the Nineteenth Session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage (ICS-ICH) in Asunción, Paraguay.[26]

Ingredients

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Tom yum kung contains fresh key ingredients, including medium to large shrimp, lemongrass, kaffir lime leaves, galanga (Alpinia galanga), fresh lime juice, chili pepper, tomato, shallot, mushrooms (straw, button, or oyster), cilantro for garnish, chicken or shrimp stock, Nam phrik phao (Thai chili paste), fish sauce, sugar, and kitchen salt. The creamy broth profile also adds coconut or evaporated milk.[27]

Variations

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There are two profiles of Tom yum kung:[28][29]

  • Nam khon (creamy broth) began in the reign of King Vajiravudh (Rama VI) from 1910 to 1925.[30] The profile has a smooth flavor thickened with coconut milk or evaporated milk.
  • Nam sai (clear broth) is a traditional profile that is stronger and has a more intense flavor.

Medicinal properties

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Tom yum kung not only contains many key ingredients—full of cold-curing herbs such as galangal, lemongrass, lime juice, kaffir lime leaves, crushed red chili peppers, and other herbs with properties 100 times more effective[31] than other antioxidants in inhibiting cancerous-tumor growth—but also a true "super soup" in the variant of Tom yum.[32] The components that have been shown to help reduce the deterioration of the nervous system and neurodegenerative disease, enhance the functions of the immune system, prevent cancers, and have anti-inflammatory and microbial properties. It is an effective remedy for combating cold and flu viruses.[13]

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The name of Tom yum kung appears in various contemporary cultures and media as follows:

See also

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References

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  1. ^ "Tom Yum Gai – Suwanee's Kitchen". Chiang Rai Times. Retrieved 18 January 2016.
  2. ^ "The homemade hot sour soup that packs a punch". whitsunday coast guardian. Retrieved 28 September 2017.
  3. ^ Tom Yum Goong. Nutritionix.com. Retrieved on 04 December 2024.
  4. ^ a b c d The Thailand Intangible Cultural Heritage Data Centre, Institute of Cultural Studies, Department of Cultural Promotion. (2024). ต้มยำกุ้ง TOM YUM KUNG: A Celebration of Thailand's Culinary Heritage (in Thai and English). Bangkok: The War Veterans Organization of Thailand under Royal Patronage of His Majesty the King (Office of Printing Mill). pp. 6–14.
  5. ^ a b c d e Naratemsap, Thanyathon et al. (2021). Tom Yam Kung: Khwam aroi chak samrap thueng wattanatham [Tom Yum Kung: Deliciousness from the Cuisine to the Culture] ต้มยำกุ้ง: ความอร่อยจากสำรับถึงวัฒนธรรม (in Thai). Bangkok: The Thailand Department of Cultural Promotion, Ministry of Culture. pp. 11–13, 33, 55, 60. ISBN 978-616-543-702-8
  6. ^ The Culinary Institute of America (CIA). (2011). The Professional Chef. (9th ed.). Hoboken, NJ: John Wiley & Sons, Inc. p. 353. ISBN 978-0-470-42135-2
  7. ^ Houton, Jody. (2016). "Tom Yum Goong," A Geek in Thailand: Discovering the Land of Golden Buddhas, Pad Thai and Kickboxing. Tokyo: Tuttle Publishing. p. 100. ISBN 978-146-2-91714-3
  8. ^ CNN Travel staff. (2011). The world’s 50 best foods. CNN Travel. Retrieved on 5 December 2024.
  9. ^ Smith, Jen Rose. (2024, 17 November). 20 of the world’s best soups. CNN Travel. Retrieved on 5 December 2024.
  10. ^ Senawong, Pornpimol. (2006). Ruang Thai-Ties: Social Customs and Cultural Traits that tie all Thais together. Bangkok: Faculty of Archaeology, Silpakorn University. p. 84. ISBN 978-974-6-41147-9
  11. ^ Luo, Yongxian. (1997). The Subgroup Structure of the Tai Languages: A Historical-Comparative Study. Berkeley, CA: Project on Linguistic Analysis, University of California, Berkeley. p. 165.
  12. ^ Xing, Gongwan. "《汉台语比较手册》 [A Handbook of Comparative Sino-Tai]," The Journal of Chinese Linguistics 31(2)(June 2003): 365.
  13. ^ a b Anil K. Sharma, Mila Emerald, Raj K. Keservani, and Rajesh K. Kesharwani. (2023). "Foods for neurodegenerative disease management," Nutraceutical Fruits and Foods for Neurodegenerative Disorders. London ; Oxford ; San Diego, CA: Academic Press ; Elsevier Inc. pp. 25–27. ISBN 978-044-3-18952-4
    • Ibid. p. 25 :— "Thailand is where Tom Yum comes from. "Tom yam" is a combination of two Thai words. Tom alludes to the process of boiling, while yam means "mixed." Tom yum is distinguished by its distinct spicy and sour flavors, as well as the copious use of fragrant spices and herbs in the broth."
  14. ^ Allyn, Eric and Chaiyana, Samorn. (1995). The Bua Luang What You See is What You Say Thai Phrase Handbook: Contemporary Thai-language Phrases in Context, WYSIWYS Easier-to-read Transliteration System. Bangkok ; San Francisco, CA: Bua Luang Communications Co. p. 219. ISBN 978-094-2-77704-8
  15. ^ Youwei, Shi. (2021). "Dongyingong," A Historical Overview of Chinese Loanwords. (Translated by Hu Zhengmao). Oxon ; New York, NY: Routledge. p. 96. ISBN 978-0-367-67439-7
  16. ^ Yu-jin, Hong. (2014). Modetour's Guide Book Series X STORY M Bangkok Guide Book: 모두투어 스토리엠 방콕 가이드북 (in Korean). Seoul: Modetour Network. p. 29. ISBN 978-899-6-64088-2
  17. ^ Multiple sources:
    • Imidas Editorial Department. (2004). imidas イミダス 2005 (in Japanese). Tokyo: Shueisha Inc. p. 1,338. ISBN 978-408-1-00019-7 :— "トムヤムクン [ tom yum kung ] タイ料理の一つ、辛いエビ入りスープ."
    • JTB Publishing, Inc. (2021). Conversation in 6 new languages: English, Korean, Chinese (traditional), Thai, Spanish 新６ヵ国語会話　英語・韓国語・中国語（繁体字）・タイ語・スペイン語 (in Japanese). Tokyo: JTB Publishing. p. 250. ISBN 978-453-3-14419-6
    • Kusum, Phawita ; Haoka, Mingkhwan and Haoka, Nobutake. (2021). The Ultimate Business Japanese Vol. 2 ภาษาญี่ปุ่นธุรกิจ เล่ม 2 (in Thai). Bangkok: Expernet Books ; BizKit Publishing. p. 30. ISBN 978-974-414-579-6 :— "เมนูอาหารไทยยอดฮิตของชาวญี่ปุ่น ต้มยำกุ้ง tomuyamamukun (โทะมุยะมุกุง) ebi no karakute suppai suupu (เอะบิ โนะ คะระคุเทะ ซุปไป ซูปุ)".
  18. ^ University's Historical Research Centre. (2000). Myanmar Two Millennia: Proceedings of the Myanmar Two Millennia Conference, 15–17 December 1999, Part 4. Rangoon: Takkasuil mya Samuin Sutesana Thana. p. 180.
  19. ^ a b c Marcinkowski, M. Ismail and Yarshater, E. (2005). "Ayutthaya - Shahr-i Nav - Sarnau: Iranians at the ‘City of Boats and Canals’," From Isfahan to Ayutthaya Contacts Between Iran and Siam in the 17th Century. Singapore: Pustaka Nasional Pte Ltd. p. 47. ISBN 978-997-1-77491-2
  20. ^ Oliver Codrington. (1904). A MANUAL OF MUSALMAN NUMISMATICS, The Royal Asiatic Society Monographs Vol. VII. LONDONS: Stephen Austin and Sons. p. 168.
  21. ^ Van Den Heuvel, Theodorus Jacobus ; Raben, Remco ; and Na Pomphet, Thirawat. (1997). In the King's Trail: An 18th Century Dutch Journey to the Buddha's Footprint : Theodorus Jacobus Van Den Heuvel's Account of His Voyage to Phra Phutthabat in 1737. Bangkok: Royal Netherlands Embassy (Thailand). p. 86.
  22. ^ Umavijani, Montri. "Some Aspects of Thai literature," Kasetsart Journal (Social Science) 6(1985): 145.
  23. ^ The Thailand Office of Literature and History, The Fine Arts Department. (1986). Wannakram samai Ayutthaya lem 3 [Literature of the Ayuthya period Volume 3] วรรณกรรมสมัยอยุธยา เล่ม 3 (in Thai). Bangkok: The Fine Arts Department. p. 237. ISBN 978-974-7-93654-4
  24. ^ Students of Harriet M. House School For Girls at Wang Lang, Bangkok. (1898). Pathanukrom Khong Khao Khong Wan Yang Farang Lae Siam [Lexicon Dictionary of Sweet and Savory Recipes in Western and Siamese Styles] ปะทานุกรม การทำของคาวของหวานอย่างฝรั่งแลสยาม (in Thai). Bangkok: American Teacher Printing.
  25. ^ Sinsawasdi, Valeeratana K. and Sinsawasdi, Narong. "Historical Perspective of Thai Cuisine," in Sinsawasdi, Valeeratana K. ; Rattanapanone, Nithiya and Toschka, Holger Y. (2023). The Science of Thai Cuisine: Chemical Properties and Sensory Attributes. Boca Raton, FL: CRC Press. doi:10.1201/9781003182924-3
  26. ^ “Tomyum Kung” has been inscribed on Representative List of UNESCO Intangible Cultural Heritage of Humanity. (2024, 4 December). Ministry of Foreign Affairs, Kingdom of Thailand. Retrieved on 4 December 2024.
  27. ^ Multiple sources:
    • Selengut, Becky. (2018). "Tom Yum Goong," Good Fish 100 Sustainable Seafood Recipes from the Pacific Coast. Seattle, WA: Sasquatch Books. p. 84. ISBN 978-163-2-17108-5
    • Kikuzaki, H. "Ginger for Drug and Spice Purposes," in Oomah, B. Dave and Mazza, G. (1998). Herbs, Botanicals and Teas: Functional Foods and Nutraceuticals Series. Boca Raton, FL: CRC Press. p 76. ISBN 978-1-56676-851-1 LCCN 00-102584
  28. ^ Lonely Planet. (2018). Ultimate Eatlist: The World's Top 500 Food Experiences...Ranked. Victoria: Lonely Planet Global Ltd. p. 173. ISBN 978-178-7-01976-8
  29. ^ Waites, Dan. (2014). "Eating with Thai people," CultureShock! Bangkok: A Survival Guide to Customs and Etiquette. Singapore: Marshall Cavendish Editions. para. 6–7. ISBN 978-981-4516-93-8
  30. ^ Lualamai, Krit. (2017, 21 July). The Irony of Tom yum kung ความยอกย้อนของ 'ต้มยำกุ้ง' (in Thai). WayMagazine.org. Retrieved on 7 December 2024. para. 17.:— "ประวัติต้มยำกุ้งที่เปลี่ยนมาใส่นม กินอย่างน้ำข้น เริ่มในสมัยรัชกาลที่ 6 ช่วงที่ท่านเสด็จประพาสกินเหลาแถวสามย่าน".
  31. ^ Siddique, Hifzur and Sarwat, Maryam. (2022). Herbal Medicines: A Boon for Healthy Human Life. London ; Oxford ; San Diego, CA ; Cambridge, MA ; Academic Press ; Elsevier Inc. p. 274. ISBN 978-0-323-90572-5 :— "Thai favorite soup called Tom Yung Goong is said to prevent cancer. It is made with shrimp, coriander, lemongrass, ginger, and other herbs and spices with properties 100 times more effective than other antioxidants in inhibiting cancerous-tumor growth."
  32. ^ Polizzi, Nick and Polizzi, Michelle. (2023). The Sacred Cookbook: Forgotten Healing Recipes of the Ancients. San Diego, CA: Hay House LLC. p. 74. ISBN 978-140-1-97887-7
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