Tom Yum has added to the list of four intangible heritage items of Thailand, which includes the Khon masked dance, Nora dance, Thai massage, and the Songkran festival.
“Tom Yum reflects the lifestyle of the Thai people. It is a dish that is prepared in coastal agricultural communities in the central plains. Its ingredients are sourced from local resources, and local people prepare healthy food from them,” said the country's Minister of Culture, Sudawan Wangsuphakijkosol.
According to her, in the classic recipe, the shrimp are boiled in water mixed with herbs and vegetables that locals grow at home — galangal, lemongrass, and kaffir lime leaves. The main flavors of the soup are sour from lime, salty from salt or fish sauce, spicy from chili, sweet from shrimp, and slightly bitter from the herbs.
The name of the soup consists of two Thai words: “tom” and “yum.” “Tom” literally translates to “boil” or “simmer.” “Yum” denotes a mixture of sour and spicy flavors. In Thailand and Laos, “Tom Yum” refers to a general name for hot sour-spicy soups, and to specify, the type of meat or broth is added at the end. For example, “Tom Yum Kai” is Tom Yum with chicken, “Tom Yum Kung” is with shrimp, “Tom Yum Kai Nam Khon” is Tom Yum with chicken and condensed milk.