Tom yumTom yumTom yam kung maenam.j

Tom yum
Tom yum
Tom yam kung maenam.jpg
Tom yam kung as served in Bangkok, Thailand
Alternative names Tom yam
Type Soup
Place of origin Central Thailand and Laos
Main ingredients stock, lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce, chili peppers
Cookbook: Tom yum Media: Tom yum
For the film, see Tom-Yum-Goong.
Tom yum or tom yam (Lao: ຕົ້ມຍຳ [tôm.ɲám]; Thai: ต้มยำ, [tôm.jām]) is a Lao and Thai, clear, spicy and sour soup.[1] Tom yum is widely served in neighbouring countries such as Cambodia, Brunei, Malaysia and Singapore, and has been popularised around the world.

Literally, the words "tom yum" are derived from two Tai words: "tom" and "yam". "Tom" refers to boiling process, while "yam" refers to a kind of Lao and Thai spicy and sour salad. Thus, "tom yum" is a Lao and Thai hot and sour soup. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.

In neighbouring countries like Malaysia and Singapore, the name tom yum is used widely for various spicy soups which can differ greatly from true Lao and Thai tom yum soup. As a result, people are often confused by the disparities.

Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged and sold around the world. Tom yum flavoured with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.

The 1997 Financial Crisis in Asia, which started in Thailand, is sometimes referred to as the "Tom Yam Kung Crisis".[2]

Selected types Edit


Tom yam kung maphrao on nam khon, as served in Uttaradit, Thailand

Ready-to-use bundles of lemon grass, galangal, lime leaves, and, for chicken tom yum, also turmeric, are sold at Thai markets
Tom yum goong or tom yam kung, the version of the dish most popular among tourists, is made with prawns as the main ingredient.[3]
Tom yum paa (Lao) or tom yam pla (Thai) 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.[4]
Tom yum gai or tom yam kai is the chicken version of the soup.[5]
Tom yum po taek (Lao) or tom yam thale (Thai) is a variant of the soup with mixed seafood, like prawns, squid

ผลลัพธ์ (อังกฤษ) 1:

Tom yumTom yumTom yam kung maenam.jpgTom yam kung as served in Bangkok, ThailandAlternative names Tom yamType SoupPlace of origin Central Thailand and LaosMain ingredients stock, lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce, chili peppers Cookbook: Tom yum Media: Tom yumFor the film, see Tom-Yum-Goong.Tom yum or tom yam (Lao: ຕົ້ມຍຳ [tôm.ɲám]; Thai: Tom yum [tôm.jām]) is a Lao and Thai, spicy and sour soup clear, [1] Tom yum served in neighbouring countries is widely such as Brunei, Cambodia, Malaysia and Singapore, and has been popularised around the world.Literally, the words "tom yum" are derived from two Tai words: "tom" and "yam". "Tom" refers to boiling process, while "yam" refers to a kind of Lao and Thai spicy and sour salad. Thus, "tom yum" is a Lao and Thai hot and sour soup. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.In neighbouring countries like Malaysia and Singapore, the name tom yum is used widely for various spicy soups which can differ greatly from true Lao and Thai tom yum soup. As a result, people are often confused by the disparities.Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged and sold around the world. Tom yum flavoured with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.The 1997 Financial Crisis in Asia, which started in Thailand, is sometimes referred to as the "Tom Yam Kung Crisis".[2]Selected types EditTom yam kung maphrao on nam khon, as served in Uttaradit, ThailandReady-to-use bundles of lemon grass, galangal, lime leaves, and, for chicken tom yum, also turmeric, are sold at Thai marketsTom yum goong or tom yam kung, the version of the dish most popular among tourists, is made with prawns as the main ingredient.[3]Tom yum paa (Lao) or tom yam pla (Thai) 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.[4]Tom yum gai or tom yam kai is the chicken version of the soup.[5]Tom yum po taek (Lao) or tom yam thale (Thai) is a variant of the soup with mixed seafood, like prawns, squid

ผลลัพธ์ (อังกฤษ) 2:

Tom Yum
Yum Tom
Tom Yam Kung Maenam.jpg
Tom Yam Kung served as in Bangkok, Thailand
Alternative names Tom Yam
Soup Type
Place of origin Central Thailand and Laos
Stock Main Ingredients, Lemon grass, kaffir leaves Lime, Galangal, Lime Juice, Fish Sauce. , Chili Peppers
Cookbook: Tom Yum Media: Tom Yum
For the Film, Tom-Yum-Goong See.
Tom Yum or Tom Yam (Lao: ຕົ້ມ ຍໍາ [Tôm.ɲám]; Thai: soup, [tôm.jām]) is a Lao. and Thai, Clear, Spicy and sour Soup. [1] Tom Yum is widely served in Neighbouring countries such as Cambodia, Brunei, Malaysia and Singapore, and has been popularized Around the World. Literally, the Words "Tom Yum" are derived from. two Tai words: "tom" and "yam". "Tom" refers to boiling process, while "yam" refers to a kind of Lao and Thai spicy and sour salad. Thus, "tom yum" is a Lao and Thai hot and. sour soup. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made ​​of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice. , Fish Sauce, and crushed Chili Peppers. In Neighbouring countries like Malaysia and Singapore, the name Tom Yum is used widely for Various Spicy soups which Can differ greatly from true Lao and Thai Tom Yum Soup. As a Result, people are often confused by. the disparities. Commercial Tom Yum Paste is Made by crushing all the Herb Ingredients and stir frying in Oil. Seasoning and Other preservative Ingredients are then 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 Chicken, Beef, Pork, or shrimp. The 1997th Financial Crisis in Asia, which Started in Thailand, is sometimes referred to as the "Tom Yam Kung Crisis". . [2] Selected types Edit Tom Yam Kung Maphrao on Nam khon, as served in Uttaradit, Thailand Ready-to-use bundles of Lemon grass, Galangal, Lime leaves, and, for Chicken Tom Yum, also Turmeric, are SOLD at Thai. markets Tom Yum Goong or Tom Yam Kung, the Version of the Dish Most popular among Guest, is Made with prawns as the Main ingredient. [3] Tom Yum PAA (Lao) or Tom Yam PLA (Thai) 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. Firm with flesh that does not crumble after Boiling is Preferred for this Type of Soup. [4] Tom Yum or Tom Yam Kai gai is the Chicken Soup Version of the. [5] Tom Yum PO Taek (Lao) or Tom Yam Thale. (Thai) is a variant of the soup with mixed seafood, like prawns, squid.

ผลลัพธ์ (อังกฤษ) 3:

Tom Yum

Tom Yum Tom yam Kung maenam.jpg
Tom yam Kung as served, in Bangkok Thailand
Alternative names Tom yam

Type Soup Place. Of origin Central Thailand and Laos
Main, ingredients stock lemon grass kaffir lime, leaves galangal lime juice fish,,,, Sauce chili, peppers
Cookbook: Tom Yum Media: Tom Yum
For, the film see Tom-Yum-Goong.
Tom Yum or Tom Yam (Lao: ຕ ົ ້ ມ ຍ ຳ. [t of M. ɲ and M]; Thai:Tom yum, [t of M.J ā M]) is a Lao, and Thai clear spicy and, sour soup. [] Tom 1 Yum is widely served in neighbouring countries. Such as Cambodia Brunei Malaysia and Singapore,,, has and been popularised around the world.

, Literally the words Tom. " Yum "are derived from two Tai words:" Tom "and" yam. "" Tom "refers to, boiling process while" yam "refers to a kind of Lao. And Thai spicy and sour salad.Thus, "Tom Yum" is a Lao and Thai hot and sour soup. Indeed Tom yum, is characterised by its distinct hot and, sour flavours. With fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such. As Lemongrass kaffir lime leaves,,,, galangal lime juice, fish sauce and crushed chili peppers.

In neighbouring countries. Like Malaysia, and SingaporeThe name Tom Yum is used widely for various spicy soups which can differ greatly from true Lao and Thai Tom Yum soup. As. A result people are, often confused by the disparities.

Commercial Tom Yum paste is made by crushing all the herb ingredients. And stir frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged and. Sold around the world.Tom Yum flavoured with the paste may have different characteristics from that made with fresh herb ingredients. The soup. Often includes meats such as chicken beef pork or,,, shrimp.

The 1997 Financial Crisis in Asia which started in Thailand,,, Is sometimes referred to as the "Tom Yam Kung Crisis." [2]

Selected types Edit


Tom yam Kung maphrao on Nam Khon as served,, In, Uttaradit Thailand

.Ready-to-use bundles of lemon grass galangal lime leaves and,,,,, for chicken Tom Yum also turmeric are sold, at Thai markets
Tom. Yum Goong or Tom Yam Kung the version, of the dish most popular among tourists is made, with prawns as the main ingredient. [3]
Tom. Yum PAA (Lao) or Tom Yam PLA (Thai) is a clear fish soup that was traditionally eaten with rice.