Tom yum

The soup base depends on the exact sub-type but is generally water, coconut milk, or chicken or other broth.{{cite web|url=https://hot-thai-kitchen.com/tom-yum-goong/|title=Tom Yum Soup (Tom Yum Goong) Recipe|access-date=1 May 2023}}

Various aromatic ingredients are sliced, roughly pounded, and simmered to extract their flavor. These include fresh ingredients such as lemongrass, kaffir lime leaves, galangal, chilis. For shrimp-based soups, shrimp shells and heads may also be simmered, to extract their flavor. These ingredients are often then removed as their flavor is now extracted and many aren't edible. However they may be left in, as an aid to presentation.

Alternatively, commercial tom yum paste may be used. This is made by crushing all the herb ingredients and stir-frying them in oil, then adding seasoning and other preservative ingredients. The paste is bottled or packaged and sold around the world.

In modern popular versions the soup may also contain mushrooms—usually straw mushrooms or oyster mushrooms.

Various meats are added next, commonly fish, shrimp, mixed seafood, pork, or chicken.

When the meat is cooked, final flavorings whose taste is destroyed by heat, such as fish sauce and lime juice, are added. For most varieties a paste called nam phrik phao ({{langx|th|น้ำพริกเผา}}) is also added, made from shrimp, chilis, shallots, and garlic.{{Cite news|url=http://www.food.com/recipe/thai-roasted-chili-paste-nahm-prik-pao-469694|title=Thai Roasted Chili Paste Nahm Prik Pao) Recipe - Food.com|access-date=26 April 2017}} This imparts sweet, salty, and spicy tastes.

Yet other ingredients may also be used, depending on the exact variety of tom yam, such as evaporated milk.

The soup is often topped with a generous sprinkling of fresh chopped coriander leaves, and may be served over a serving of rice.

File:Tom yam kung maphrao on nam khon.jpg maphrao on nam khon, as served in Uttaradit, Thailand]]

File:Tom yam kai ingredients.jpg

File:Shrimp Tom yum soup from a Thai restaurant in Delray Beach, Florida.jpg

• Tom yam nam sai ({{langx|th|ต้มยำน้ำใส}}), clear broth tom yam soup{{Cite news|url=http://thaifoodmaster.com/thai_food_recipes/thai_soup_recipes/thai_tom_yum_recipes/10192|title=Overview of Tom Yum soup from late 19th-century Siam to present day Thailand|newspaper=Thaifoodmaster|language=en-US|access-date=25 January 2017}}
• Tom yam nam khon ({{langx|th|ต้มยำน้ำข้น}}) is a more recent variation from the 1980s.{{Cite news|url=http://thaifoodmaster.com/thai_food_recipes/thai_soup_recipes/thai_tom_yum_recipes/10192|title=Ancient Siamese Recipe for Tom Yum Soup with Snakehead Fish, Roasted Chili Jam and Green Mango (First Published in 1890) (Dtohm Yam Bplaa Chaawn, ต้มยำปลาช่อนแบบโบราณ อย่างหม่อมซ่มจีน ราชานุประพันธุ์ ร.ศ.๑๐๙)|date=25 January 2017|newspaper=Thaifoodmaster|language=en-US|access-date=25 January 2017}} common with prawns as a main ingredient, evaporated milk or non-dairy creamer powder is added to the broth as a finishing touch.
• Tom yam kathi ({{langx|th|ต้มยำกะทิ}}) – coconut milk-based tom yum—this is often confused with tom kha kai ("chicken galanga soup"), where galangal is the dominant flavour of the coconut milk-based soup.
• Tom yum kung ({{langx|th|ต้มยำกุ้ง}}) – the version of the dish most popular among tourists, is made with prawns as the main ingredient.{{cite web|url=http://www.thaiwaysmagazine.com/thai_article/2008_tom_yam_kung/tom_yam_kung.html|title=Tom Yam Kung|work=thaiwaysmagazine.com|access-date=27 February 2015}} The dish originated during the Rattanakosin Kingdom.{{cite web|url=http://www.thaifoodmaster.com/thai_food_recipes/thai_soup_recipes/320|title=Tom Yam Kung Recipe, Hot and Sour Soup with Shrimp|work=thaifoodmaster.com|access-date=4 March 2010}}
• Tom yam pla ({{langx|th|ต้มยำปลา}}) is a clear fish soup that was traditionally eaten with rice. It used to be the most widespread form of tom yam before mass-tourism came to Thailand, for fresh fish is readily available almost everywhere in the region's rivers, canals and lakes as well as in the sea. Usually fish with firm flesh that doesn't crumble after boiling is preferred for this type of soup.{{cite web|url=http://www.spicecuisine.com/tom_yam_pla.php|title=Spicecuisine.com|access-date=27 February 2015}}
• Tom yam gai ({{langx|th|ต้มยำไก่}}) is the chicken version of the soup.{{cite web|url=http://www.melroseflowers.com/mkic/intl_cuisine/thai/sour_and_spicy_chicken_soup.html|title=Merry's Kitchen – Sour and Spicy Chicken Soup (Tom Yam Kai)|work=melroseflowers.com|access-date=27 February 2015}}
• Tom yam po taek ({{langx|th|ต้มยำโป๊ะแตก}}) or tom yam thale ({{langx|th|ต้มยำทะเล}}) is a variant of the soup with mixed seafood, like prawns, squid, clams and pieces of fish.{{cite web|url=http://www.spicecuisine.com/tom_yam_talay.php|title=Spicecuisine.com|access-date=27 February 2015}}
• Tom yam kung maphrao on nam khon ({{langx|th|ต้มยำมะพร้าวอ่อนน้ำข้น}}), a version of prawn tom yum with the meat of a young coconut and a dash of (coconut) milk.
• Tom yam kha mu ({{langx|th|ต้มยำขาหมู}}), made with pork leg. These require a long cooking time under low fire.{{cite web|url=https://www.youtube.com/watch?v=TBqO5s0qDVE|title=ต้มยำขาหมู|date=10 March 2011|work=YouTube|access-date=27 February 2015}}
• Tom yam sikhrong kraduk on ({{langx|th|ต้มยำซี่โครงกระดูกอ่อน}}), made with pork ribs. The hot and spicy broth compliments other Thai dishes well. In restaurants in Thailand, Tom Yum comes in a fire pot with hot flame flaring from the chimney in the middle.

Less well known outside Thailand is tom khlong (ต้มโคล้ง), a spicy sour soup where the sourness does not derive from lime juice but through the use of tamarind.{{cite web|url=http://www.allthaifood.com/recipes/3-302-1/tom-klong-pla-krob-(%E0%B8%95%E0%B9%89%E0%B8%A1%E0%B9%82%E0%B8%84%E0%B8%A5%E0%B9%89%E0%B8%87%E0%B8%9B%E0%B8%A5%E0%B8%B2%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%9A).html|title=Allthaifood.com|website=www.allthaifood.com|access-date=6 April 2018}} Tom som ({{langx|th|ต้มส้ม}}) are soups that are also very similar to tom yum but most often do not contain lemongrass or kaffir lime leaves. Depending on the type of tom som, the acidity can be derived from lime juice or from the use of tamarind.{{cite web|url=http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?thai+recipe451|title=Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย|work=panix.com|access-date=27 February 2015}}{{cite web|url=http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?thai+recipe250|title=Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย|work=panix.com|access-date=27 February 2015}} Another well-known and popular dish is tom saeb (ต้มแซ่บ), a spicy and sour soup originating from Northeastern Thailand (Isan). It is typically made with pork bones or beef as the main ingredients. Tom saeb is characterized by its bold flavors and fragrant aroma, derived from herbs such as galangal, lemongrass, and kaffir lime leaves, along with seasonings like lime juice, chili, and fish sauce.

Tom yum, locally spelled as tomyam, is very well-received among Malaysians since its introduction around the 1980s.{{cite news|url=https://www.freemalaysiatoday.com/category/leisure/2018/06/29/tukang-masak-bercuti-raya-kita-pula-yang-berlapar/|title=Tukang masak bercuti Raya, kita pula yang berlapar|work=Free Malaysia Today|access-date=21 June 2021|language=ms|date=29 June 2018}}{{cite news|url=https://www.mstar.com.my/lokal/semasa/2016/03/17/lubuk-rezeki-tom-yam|title=Restoran Tomyam Ada Di Setiap Ceruk Semenanjung|work=mStar|access-date=21 June 2021|date=17 March 2016|language=ms}} The cuisine is now considered a must-have on most restaurant menus in Malaysia, especially the peninsular states. As of 2018, the popularity of tom yum and other Thai dishes had brought employment to at least 120,000 south Thai cooks, working restaurants mainly in Selangor state and the capital city of Kuala Lumpur, and owning 5000 to 6000 Thai restaurants throughout the country.

• Tom kha
• Thai cuisine
• Malay cuisine
• List of soups
• List of Thai ingredients
• Three grand soups

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