page_title: Tom yum
section_title: Selected types
hierarchical_section_title: Tom yum / Selected types
caption_attribution_description: English: Ingredients for tom yam kai (chicken tom yam) are sold at a market in Chiang Mai. Note the orange slice of khamin (tumeric) which denotes that this combination of herbs and spices is for chicken tom yam and not for prawn tom yam. The other ingredients inside these bundles are: kha (galangal root), takhrai (lemongrass) and bai makrut (kaffir lime leaves).
context_page_description: Tom yum or tom yam is a type of hot and sour Thai soup, usually cooked with shrimp. Tom yum has its origin in Thailand.
  The words "tom yam" are derived from two Thai words. Tom refers to the boiling process, while yam means 'mixed'. Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers.
  Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Then, seasoning and other preservative ingredients are added. The paste is bottled or packaged and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as shrimp, chicken, or pork.
context_section_description: Tom yam nam sai  (Thai: ต้มยำน้ำใส), clear broth tom yam soup
  Tom yam nam khon (Thai: ต้มยำน้ำข้น) is a more recent variation from the 1980s. 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 (Thai: 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 yam kung (Thai: ต้มยำกุ้ง) – the version of the dish most popular among tourists, is made with prawns as the main ingredient. The dish originated during the Rattanakosin Kingdom.
  Tom yam bhla (Thai: 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.
  Tom yam gai (Thai: ต้มยำไก่) is the chicken version of the soup.
  Tom yam po taek (Thai: ต้มยำโป๊ะแตก) or tom yam thale (Thai: ต้มยำทะเล) is a variant of the soup with mixed seafood, like prawns, squid, clams and pieces of fish.
  Tom yam kung maphrao on nam khon (Thai: ต้มยำมะพร้าวอ่อนน้ำข้น), a version of prawn tom yum with the meat of a young coconut and a dash of (coconut) milk.
  Tom yam kha mu (Thai: ต้มยำขาหมู), made with pork leg. These require a long cooking time under low fire.
  In the modern popularized versions the soup contains also mushrooms—usually straw mushrooms or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped cilantro (coriander leaves). Sometimes Thai chili jam (nam phrik phao, Thai: น้ำพริกเผา) is added: this gives the soup a bright orange color and makes the chili flavor more pronounced.
caption: Ready-to-use bundles of lemon grass, galangal, lime leaves, and, for chicken tom yam, also turmeric, are sold at Thai markets
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