Features 2 minutes 07 March 2019
The word “tom” is seen again and again on Thai restaurant menus but what exactly does it mean? The average foodie – even Thais themselves – have difficulty explaining the difference between a tom yum, tom kha, tom kloang and tom som. So how well do you know your “tom” dishes? Let’s put your palates to the test.
Thai Thailand
The Thai word for “boil” or tom (pronounced “dtome”) features prominently on Thai menus and tom yum goong is probably one of the most famous Thai dishes in the world. But what exactly does it mean and how many kinds of tom dishes are there in Thai cuisine? We happily break it down for you.
Tom yum
So we’ve worked out what “tom” means. Now let’s escalate to another level and bring “yum” into the equation. This word literally means mixing things together to achieve the mélange of sweet, sour and spicy notes that typify a yum. The marriage of the words “tom yum”, therefore, results in a yum broth brought to a boil. Now depending on what dishes you’re aiming for, the key ingredients to make tom yum usually include lemongrass, galangal and kaffir lime for fragrance, chilli for spiciness, lemon juice or tamarind paste for sour flavours, palm sugar for sweetness and fish sauce for saltiness. Add the word “goong” which means “prawns” to tom yum and you get tom yum goong or sweet, sour and spicy soup with prawns. Et voilà! You’ve just mastered your first three Thai words!
“The traditional tom yum broth was a clear soup or nam sai which becomes slightly richer in taste and more viscous with the help of fat from prawns’ heads,” says Chef Chumpol Jangprai of R.Haan (One Michelin Star, MICHELIN Guide Thailand 2019). “The thick broth – what we all know today as nam kon – later came into the picture and involves adding chilli paste, evaporated milk or coconut cream.”
Tom Yum Goong Nam Sai from The Local (Michelin Bib Gourmand)
Tom kha
Now that we’ve established that “tom” means “boiling a broth”, knowing that “kha” means galangal will quickly help us understand that this soup’s main ingredient is the galangal (don’t confuse it with “king” or ginger now!). And because coconut milk is also used to make this dish, it’s easily distinguishable from tom yum dishes by its murky white soup. Taste-wise, a tom kha is also slightly creamier than tom yum.
Tom Kha Gai from The Local (Bib Gourmand)
Tom Kha Gai Hua Plee from Celadon (Michelin Plate)
Tom kloang
Typically, any kind of local fish is used in the making of a tom kloang but salted fish (pla kem) is a popular choice. Predictably then, the prominent flavour of this soup is saltiness with a hint of sourness from tamarind paste and young tamarind leaves. Onion and scallions are also thrown in to liven up the dish.
“The word ‘kloang’ in tom kloang may have originated from the word ‘ploang’ which is an ancient soup comprising ingredients similar to a kloang, especially tamarind paste,” says Chef Bo Songvisava of Bo.lan (One Michelin Star, MICHELIN Guide Thailand 2019).
“Traditionally, the sweetness from a tom kloang came from grilling Thai shallots wrapped in banana leaves over a fire to bring out its fragrance before it’s mixed into the pot. This is what renders the broth its overall subtle sweet flavours,” says Chumpol Jangprai. “These days, people just use palm sugar.”
Tom Kloang Pla Salid Makaam On from The Local (Bib Gourmand)
Tom som
The recipe for this dish varies but the broth is usually made from chilli paste that contains krill paste (kapi), shallots, coriander roots, sour tamarind (som makaam), palm sugar and fish sauce. Like the tom kloang, fish is the meat of choice and it can be anything found in abundance in Thailand such as mackerel (pla tu), mullet, sea bass or tilapia.
“Ancient Thais use the word ‘som’ to describe anything that’s sour,” Jangprai remarks, “so you know for sure that a tom som dish will predominantly taste sour. The sourness can come from many sources, including tamarind paste, senna (makaam kaek) or naturally-preserved vinegar (nam som nam taan tanod).”
“The sour flavours can also come from bilimbi (taling pling), nipa palm vinegar (nam som jaak), or fresh roselle flowers (dok krajieb sod),” affirms Songvisava.
Tom Som Pla Krabok from The Local (Michelin Bib Gourmand).
Try these dishes at:
- R-Haan (One Michelin Star)
131 Soi Sukhumvit 53, Wattana, Bangkok
Tel: 02 059 0433 - Chim By Siam Wisdom (One Michelin Star)
66 Soi Sukhumvit 31, Watthana, Bangkok
Tel: 02 260 7811 - Bo.lan (One Michelin Star) 24 Soi Sukhumvit 53, Watthana, Bangkok
- Chakrabongse Dining (Michelin Plate)
396/1 Maharaj Rd., Phra Nakhon
Tel: 02 622 1900 - Celadon (Michelin Plate)
GF The Sukhothai Hotel
13/3 Sathorn Tai Rd., Sathorn
Tel: 02 344 8888 - Jay Oh (Bib Gourmand)
113 Soi Charat Mueang, Pathuwan
Tel: 064 118 5888 - The Local (Bib Gourmand)
32 32/1 Soi Sukhumvit 23, Watthana, Bangkok
Tel: +66 2 664 0664
Tel: 02 260 2962
Written by Mimi Grachangnetara
Mimi is a free spirit who believes that travel, photography and squash (the sport) are the answers to all of life’s problems. When she's not busy planking to stay in shape, she's either enjoying good food with loved ones or watching Netflix with her Jack Russell, Tristan.
Features
Features 3 minutes
Thailand Goes Terroir at J'AIME by Jean-Michel Lorain
Is sustainable French cuisine possible in Thailand? Amerigo Sesti and Yoan Martin prove that it's not impossible.
Sustainability Green Star sustainable
Features 2 minutes
Seoul hotels to start your day with spring flowers
Book a hotel in the neighborhood best known for all types of spring flowers in full bloom in Seoul. Seoul is expected to have flowers in full bloom throughout the weekend and the following week.
Features 3 minutes
A Guide to Vietnamese Coffee
In Vietnam, coffee isn't merely a beverage, it's a social ritual.
beverage Vietnam
Features 3 minutes
Same Same But Different: The Different Types of Chicken Rice Around Asia
Unlike the age-old puzzle — which came first, the chicken or the egg, there is no such quarrel over the chicken and the rice when it comes to which was first discovered by humans for consumption. Let's explore the various renditions of chicken rice across Asia!
Chicken Rice chicken rice
All articles of Features
Keep Exploring - Stories we think you will enjoy reading
Travel 4 minutes
Pangina Heals’ Bangkok: Bars, Fab Shops, Rendezvous Spots, Sexy Nights Out, and More
The MICHELIN Guide invites you to discover Bangkok through the dazzling perspective of the fabulous Pangina Heals, the international Thai drag superstar who took RuPaul's Drag Race by storm.
Editor's Pick Thailand Pride Month
Travel 4 minutes
Chon Buri City Guide: Uncover Bangkok’s Nearest Seaside City
Discover Chon Buri like a local. Soak up the sun, culture, and nightlife you’ll never forget.
Pattaya Travel Chon Buri
Dining Out 3 minutes
May 2024: 6 New Additions to the MICHELIN Guide Thailand
The brand new spots joining the MICHELIN Guide Thailand restaurant selection in May include awesome spots to dine in several cities in Thailand.
Editor's Pick Bangkok Khon Kaen
Travel 4 minutes
2 Days in Ko Samui
48 hours in Ko Samui and you’ll never want to leave.
Travel Koh Samui Thailand
Travel 3 minutes
Top 5 Hotels in Thailand for Solo Travellers
Venturing solo? Check into one of these hotels for an unforgettable Thailand holiday.
Koh Samui phu*ket Hotels
Travel 5 minutes
Chalee Kader's Bangkok: Street and Fancy Eats, Wine Bars, Sneaker Shops, and More
In our 'One Chef, One City' series, the MICHELIN Guide invites you to explore Bangkok through the perspective and tastes of Chef Chalee Kader, a homeboy of the Thai capital.
chef tips Thailand Travel
Dining Out 4 minutes
12 Budget-Friendly Restaurants in Surat Thani and Ko Samui
Planning your trip to Ko Samui or Surat Thani? Here are the top budget eats you shouldn’t miss.
Surat Thani Thai affordable
Dining Out 4 minutes
Here Are Ayutthaya’s 7 Deliciously Affordable Spots to Enjoy During Songkran
Have ultimate fun during Songkran in Thailand’s ancient capital with your stomach full.
Ayutthaya Travel Bib Gourmand
People 6 minutes
Have You Met the First Thai to Receive a MICHELIN Sommelier Award?
Get to know Thanakorn “Jay” Bottorff and his path to success as a leading sommelier in Thailand.
Sommelier Award sommelier Thailand
1 minute
The MICHELIN Guide Thailand Set to Broaden Its Reach to Chon Buri
Chon Buri becomes the latest destination to be featured in the upcoming MICHELIN Guide Thailand 2025.
Chon Buri MICHELIN Guide Thailand Michelin news
Dining Out 5 minutes
11 Must-Try Northern Dishes in Chiang Mai for Your Songkran Stay
Here are Northern Thai dishes to try in Chiang Mai for your Songkran stay.
Chiang Mai New Year northern Thai cuisine
Dining Out 5 minutes
Samrub Samrub Thai, a Chef Hangout Spot Turned MICHELIN Star
Get to know a chef’s table Thai restaurant that blurs the line between kitchen and guests while bringing long-lost Thai recipes back to life.
Thai Michelin star Thailand
People 7 minutes
Thai Culinary Queens: Lessons in Leadership from 8 Female Chefs Leading Thailand's MICHELIN Star Restaurants
Life lessons from Thailand's top female chefs as new mothers, overcoming poverty, conquering gender challenges, and battling cancer. Discover why they never give up on following their dreams.
International Women's Day MICHELIN Guide Thailand Female Chef
- MICHELIN Guide
- Magazine
- Features
- Thai Soups Explained: Tom Kha, Tom Yum, Tom Kloang and Tom Som
We use cookies to elevate your user experience, perform audience measurement and enhance the quality of our service. By continuing to browse our services, you accept the use of such cookies.
Accept
