If you ask any foreigners who have ever visited Thailand about their favourite Thai food, their answers, almost without exception, will be tom yam kung.
Tom yam kung, or spicy shrimp soup, is the number one of the top ten Thai dishes loved by foreigners, according to a recent investigation. And in fact, it is one of the most favourite dishes for Thai people as well. It is simply because it is so delicious for its unique sour and spicy taste that you will certainly need it more and more if you try it just once.
Thai food generally not only provides a wonderful taste but also includes medicinal properties in its herbal ingredients as well. Tom yam kung is one of the best examples. To make you acquainted with this special Thai dish, this article will introduce you to the recipe for the soup and its herbal properties.
The less popular, and relatively more modern, variety of tom yum is tom yum nam khon , where coconut milk is added to the broth. This adaptation is not to be confused with tom kha - where the galanga flavor dominates the soup. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha (called tom kha gai, "chicken galanga soup"). Its other cousin is less well-known outside Thailand - tom khlong. Sometimes Thai chili jam (nam phrik phao), is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced.
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