Tom Yam is a type of soup with distinct sharp hot and sour flavors, scented with a pleasant citrusy aroma.
Tom Yam is known to seduce many westerners to fall in love with Thailand, its people, and food. Many trips’ memories to Thailand were written in diaries, others are etched on film but all are stained by the Tom Yam charm.
I still remember with vivid colors my first bowl of Tom Yam, in the night market of the old neighborhood on a hot night in a ragged, unfashionable part of Bangkok. Where the smell of cooking and the glare of fluorescent lights decorated the alley where JeMoi used to own a restaurant, a very simple and very good one, decorated with cheap bamboo chairs and peeling orange walls. I would enjoy watching the streets of the early night turning into mornings, eating, drinking, and sweating. It was hard to say if I was sweating from the hot and humid weather, the cheap whiskey, or JeMoi’s spicy food. I still smile when I think of her, standing by my table with a winning smile as if she knew how much I enjoy the food.
Tom Yam is considered the best-liked Thai dish by westerners, is more than just a dish really; It is a full chapter of Thai cuisine with many recipes and a spectrum of variations.
Over time, I will list here different versions of Tom Yam.
The Scholar and Astrologer Prayoon Uroochata (Born 1921) said that Tom Yum has originated during the Ratanakosin period, which began with the founding of Bangkok as the capital in 1782.
It is not certain though if at times Tom Yam was part of the Royal Thai cuisine. King Rama II, in his “Boat epic poems” described incomparable dishes and arrangements at the hands of his queen. The poems are in praise of dishes, fruit arrangements, desserts, and significant occasions marked by the royal barge processions – neglected to mention Tom Yam.
It is only in “Suphasit Son Ying” were the poet Sunthorn Phu (1786-1855), the Shakespeare of Thailand, describing the ability to prepare Tom Yam as part of the desirable qualities that adds charm to a woman.
We can find written evidence that during the reign of HRH King Chulalongkorn the Great (Rama V, 1853 – 1910), Tom Yam has became part of the Royal Thai cuisine. It is described how a governor of a remote province welcomed the King with a meal that included Tom Yam.
Thai used mostly with Fish, Dried fish or fish heads in the preparation of Tom Yam. In the early days, the markets did not offer shrimp at wide variety and affordability of today.
Tom Yam Kung Recipe, Hot and Sour Soup with Shrimp (tom yum goong ; ต้มยำกุ้ง)
Hanuman from Thaifoodmaster
Tom Yam is a type of soup with distinct sharp hot and sour flavors, scented with pleasant citrusy aroma.
Most Thai curry dishes call for freshly prepared curry paste that is best used fresh just before cooking.
Here is a delicious and simple exception – Stir-fried crab meat in curry powder, milk and eggs – A popular Thai seafood recipe which is unique in its use of commercially available curry powder.
The dish was first created by Teochew Chinese chefs in the numerous Chinese restaurants in Bangkok who used to cater to the working class of Thai-Chinese immigrates, that came to the Kingdom from the Guangdong province in the southern coast of China.
Here is a quick, tasty dish that allows me to be genuinely emotional: from the tears I shed each time I chop the mountain of shallots…to my delighted grin when I behold the beautiful, deep amber color flaunted by the chicken after less than 15 minutes of preparation – a hue that one might expect to see only in a gourmet magazine photo…
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Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.
Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
one year access for the price of 3 days in-person training.
You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
Master your Thai cooking skills and expand your repertoire.