What kind of dish is this?
This is a spicy and sour Thai soup.
Tom yum goong made with shrimp is famous.
This is the chicken version of it.
※This time I will write based on the history of Tom yum goong.
This is a dish in which the herbs and shrimp that were eaten around the Chao Phraya River in central Thailand have evolved through exchanges with various countries.
Thailand has a long history as a trading base in Southeast Asia, and people and goods come and go from various countries.
International exchange has changed the concept of Thai food in the 6th〜11th centuries.
Until then, Thailand had no custom of eating rice and soup together.
But, with the increased exchange with India, they started to eat rice and soup together.
Over the years, recipes and spices from various countries have been added, and Portugal brought in the America’s chilli in the 16th century.
Perhaps around 1800, Tom yum goong, which is close to modern style, became popular, and around 1900 it became one of the Thai royal dishes.
By the way, there are two types of Tom yum: Namsai with clear soup and Namcon with dairy products.
The dairy products were mentioned in the 1890 recipe, so each style would have existed at this time.
※There are multiple other theories.
I’ve been avoiding this dish because I can’t eat shrimp, but on Instagram I learned that “some versions do not use shrimp.
Very sweet, sour and spicy, very delicious.
I sweated the moment I ate a bite, but I like Thai food because of its refreshing spiciness.
Recipe of Tom yum gai
- 850 ml water
- 300 g chicken
- 10 g ★dry spice set
- 35 g ★Tom Yum Paste
- 15 g ★chilli in oil
- 100 g shimeji mushroom
- 20 ml ★nam pla
- 1 tbsp sugar
- 2 tbsp condensed milk
- Free coriander
- Put water, chicken and spice set in a pan and simmer for 10 to 15 minutes on medium heat.
- Add Tom Yum Paste and chilli in oil. After boiling, simmer for 30seconds.
- Remove the spice set. Add shimeji mushrooms. Simmer for a few minutes.
- Add nam pla, sugar and condensed milk.
- Add coriander.Finish.