148 | Culture Ways of Life and Wisdom
Today, Tom Yum Goong is very famous both domestically and internationally. Although there is no any written evidence
indicating the period of Tom Yum Goong creation, the Thai cooking book named “Tumrakabkhawthai”, published in
the book “Calendar and Archives in Rattanakosin Era 108” during the reign of King Rama V in year 1889 (reprinted
by Tonchabub Publisher in year 1997), presents several menu of Thai food, but only Tom Yum Pla recipe particularly
climbing perch fish, stingray and snakehead fish was written in the category of “Tom Yum” . In addition, in the cooking
book named “Tumrubsaiyaovabha”, published by Saipanya Association in the reign of King Rama VII (Year 1935), there
is only Tom Yum Plachon recipe written.
Until year 1964 Tom Yum Goong recipe was recorded in the book named “Kong Sawoei ”.This book was written
by M.R. Kitinatda Kitiyakara, who was once in position of General Secretary of the Privy Council. In addition, the book
was published in order to donate sale incomes of the book to the Ananda Mahidol Foundation. The menu namely “Tom
Yum Goongsod” was eventually written in the book with the story how the menu originated.
“…During summer, His Majesty the King and Her Majesty the Queen together with their four royal children
usually stay at Klai Kangwon Palace, Hua Hin district, Prachuap Khiri Khan province. At night, the King and the Queen
occasionally had their dinner on the beach.”
…On the evening of April 2, 1962, just one day after arriving at Hua Hin, Her Majesty the Queen kindly requested
to have dinner on the beach and ordered me to prepare one extra dish in addition to what regularly served.
“With the sense of emergency, without any preparation, a menu of Tom Yum Goong was created to serve…”
• Clear Tom Yum Shrimp Soup
(Tom Yum Goong)