Sohm Choon Fruit Dessert of Lychee, Green Mango, Young Ginger in Jasmine, Bitter Orange, and Pandan-Scented Sweet and Salty Syrup, Topped with Grilled Shallots, Peanuts and Roasted Coconut
(ส้มฉุน ; sohm choon)
The first reference to sohm choon as a dessert appears in in the early 1800s, in the culinary poetry of King Rama II gaap heh chohm khreuuang khaao waan (กาพย์เห่ชมเครื่องคาว – หวาน). The poetry was sung during the royal barge’s procession, and this verse refers to sohm choon as a dish made of lychees. A closer look at other foods that are mentioned in the verse also reveals other dishes that are clearly of Chinese origin, such as boiled pork spleen (dtohm dtap lek ต้มตับเหล็ก), steamed bird’s nests (rang nohk neung รังนกนึ่ง) and persimmons (luuk phlap ลูกพลับ).