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Tomyum Goong

Spicy Prawn Soup
	 โ€œTomyumโ€ is a type of hot soup, mixing various ingredients in boiling water, such as
pound coriander roots, pound lemongrass sticks, torn kaffir leaves and meat such as prawn, fish
and chicken, seasoned with lime juice, fish sauce and birdโ€™s eye chillies.
	 โ€œTomyum Goongโ€ is a Thai dish of the central region that only became popular 50 years
ago.  The oldest recipe, in King Rama 5โ€™s reign, stated that only climbing perch, snake-head fish
and stingray are used in โ€œTomyum Plaโ€ (spicy fish soup)
	 The oldest note regarding โ€œTomyum Goongโ€ is the book entitled โ€œSavoeyโ€ (edibles) in
1964, by MR Kitinadda Kitiyakara.  This dish was named โ€œTomyum Goong Sodโ€ (spicy fresh prawn
soup). Sea prawns were used instead of river prawns to make it a Royal dish at a Royal dinner on
2 April 1962 at Klai Kangwon Palace, Hua Hin.
	 There are 2 types of โ€œTomyum Goongโ€: clear soup or thick soup.  The clear soup is the
original one, not adding in the coconut milk.  However, coconut milk is added in the thick soup.
	 Fresh ingredients are shallots, garlic and dried chillies which are to be grilled first.
โ€œTomyum Goongโ€ can be seasoned according to the consumerโ€™s preferred tastes.  It is an extremely
popular dish.   If there is little meat, straw mushrooms can be added in to increase protein,
sprinkling coriander and dill on top.  If lime is not in season, tamarind squeeze, bilimbi and garcinia
can be used instead so that sourness is felt more than saltiness and spiciness.
	 Presently, โ€œTomyum Goongโ€ is a Thai national soup, very popular among foreigners.  It has
high nutritional values and is not so spicy hot.  Its fragrance derives from vegetables and spices
that help blood circulation, bringing about good health.
	 โ€œTomyum Goongโ€ has been registered as Thai Cultural Heritage in 2011.

Reference :

	 MR Kitinadda Kitiyakara, 1964, Savoey, Bangkok, Aksorn Sumpan Press

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    Thai Food : Thai Cultural Heritage ๆณฐๅผๆ–™็†-ไผ ็ปŸ้ฅฎ้ฃŸๆ–‡ๅŒ–้—ไบง
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