| Tom som | |
| Image Upright: | 1.2 |
| Country: | Thailand |
| National Cuisine: | Thai |
| Creators: | --> |
| Served: | Hot |
| Main Ingredient: | seafood, chili paste |
| Minor Ingredient: | kapi, shallot, coriander, tamarind, palm sugar, fish sauce |
| Similar Dish: | Tom yum |
Tom som (Thai: ต้มส้ม, in Thai pronounced as /tôm sôm/) is a sour soup of Thai origin which usually contains seafood or chicken.
The word tom means "boil", and som means "sour".[1]
The soup is typically made in northern Thailand. According to Chumpol Jangprai, the Thai word "som" has traditionally been used to describe anything that is sour.
According to Thai chef Bo Songvisava, the broth includes a sour ingredient such as sour tamarind (som makaam), bilimbi (taling pling), nipa palm vinegar (nam som jaak), or roselle flowers (dok krajieb sod) in a chili paste including krill paste (kapi), coriander root, fish sauce, and shallot. Usually a seafood such as shrimp or fish or other meat such as chicken is added near the end of preparation time.
The ingredients are simmered to make a broth, then often strained through a sieve or cheesecloth. Just before serving, small pieces of seafood or chicken are added and simmered just until cooked.
Tom som soups are eaten as a meal, as part of a meal, or as aahaan kap klaem (drinking food).[2]