Tom som
| File:Tom som kraduk mu.JPG Tom som with pork | |
| Place of origin | Thailand |
|---|---|
| Associated cuisine | Thai |
| Serving temperature | Hot |
| Main ingredients | seafood, chili paste |
| Ingredients generally used | kapi, shallot, coriander, tamarind, palm sugar, fish sauce |
| Similar dishes | Tom yum |
| |
Tom som (Thai: ต้มส้ม, pronounced [tôm sôm]) is a sour soup of Thai origin which usually contains seafood or chicken.
Etymology
[edit | edit source]The word tom means "boil", and som means "sour".[1]
History
[edit | edit source]The soup is typically made in northern Thailand.[2] According to Chumpol Jangprai, the Thai word "som" has traditionally been used to describe anything that is sour.[1]
Ingredients
[edit | edit source]According to Thai chef Bo Songvisava, the broth includes a sour ingredient such as sour tamarind (som makaam), bilimbi (taling pling), nipa palm vinegar (nam som jaak), or roselle flowers (dok krajieb sod) in a chili paste including krill paste (kapi), coriander root, fish sauce, and shallot.[1] Usually a seafood such as shrimp or fish or other meat such as chicken is added near the end of preparation time.[1]
Production method
[edit | edit source]The ingredients are simmered to make a broth, then often strained through a sieve or cheesecloth. Just before serving, small pieces of seafood or chicken are added and simmered just until cooked.[1][2]
Serving
[edit | edit source]Tom som soups are eaten as a meal, as part of a meal, or as aahaan kap klaem (drinking food).[2]
See also
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References
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