Tom Yam Set (Siricharoen)

Tom Yam Set (Siricharoen)

Product Name: Суповой набор Том Ям, Tom Yam Set, ชุดต้มยำ, Tom Yam Suppe, Soupe Tom Yam, Sopa Tom Yam.

Synonyms: Tom Yam, Tom Yum, Tom Yam Goong, Tom Yam Gai.

Parts Used: lemongrass — stems, galangal — rhizome, kaffir lime leaves — leaves, dried chili — fruits.

Nutritional Value of the Product: carbohydrates, dietary fiber, essential oils, vitamin C, vitamin A, potassium, magnesium, zinc, antioxidant polyphenols.

Main Beneficial Properties of the Product: anti-inflammatory action, antibacterial action, antioxidant action, immunomodulatory action, stimulation of digestion, improvement of metabolism.

Beneficial for Diseases: J00—J06 acute upper respiratory infections, K29 unspecified gastritis (hypoacidic), R53 malaise and fatigue, E66 obesity, B34 unspecified viral infections.

Contraindicated for Diseases: K29 gastritis with high acidity, K25 gastric ulcer, K26 duodenal ulcer, L27 food allergy, T78 intolerance to spices.

Culinary Use: preparation of Tom Yam soup with seafood, preparation of Tom Yam soup with chicken, preparation of vegetable soups in Thai style, flavoring broths, base for sour and spicy sauces.

Forms and Processed Products: dried herbs, dried chili fruits, Tom Yam paste, frozen herbs, concentrated extracts.

Geography of Use and Dietary Traditions

Tom Yam is a national symbol of Thailand and one of the most popular soup bases in Southeast Asia. The first mentions of the soup are found in the central provinces of Thailand, where the abundance of river shrimp and fresh herbs created the basis for its recipe. Gradually, the recipe spread to Laos, Cambodia, and Myanmar, and then — worldwide. The soup gained popularity in Bangkok's street food as a remedy for fatigue and colds. In modern gastronomy, it is represented both in simple street eateries and in high-end restaurants. Variations with shrimp (Tom Yam Goong), chicken (Tom Yam Gai), fish (Tom Yam Pla), and mushrooms (Tom Yam Hed) have firmly entered Thai culinary traditions.

Toxicity and Food Safety

The product is usually safe for consumption, however, due to the capsaicin content, it may cause burning and irritation of mucous membranes in sensitive individuals. It is not recommended for those allergic to citrus, ginger, and hot peppers.

Product Composition: lemongrass, galangal, kaffir lime leaves, dried chili.

Culinary Recipes with Tom Yam Set

Recipe 1. Tom Yam with Shrimp (Tom Yam Goong)

• Ingredients: peeled shrimp 300 g, water or broth 1.2 l, Tom Yam Set 40 g, button mushrooms 150 g, cherry tomatoes 100 g, shallots 50 g, Tom Yam paste 40 g, fish sauce 30 ml, lime juice 40 ml, palm sugar 10 g.
• Cooking Instructions: bring the broth to a boil, add the herbs from the set, cook for 5—7 minutes, add shrimp and mushrooms, add Tom Yam paste and tomatoes, cook for another 3 minutes. Remove from heat, add lime juice, fish sauce, and sugar, stir and serve hot.
• Nutritional Value of the Dish: 180 kcal, protein 16 g, fat 6 g, carbohydrates 14 g per 300 ml serving.
• Culinary Features: traditional version from central Thailand, most often found in Bangkok street cafes and restaurants, considered the hallmark of Thai cuisine.

Recipe 2. Tom Yam with Chicken (Tom Yam Gai)

• Ingredients: chicken breast 250 g, water or broth 1.2 l, Tom Yam Set 40 g, oyster mushrooms 150 g, cherry tomatoes 100 g, Tom Yam paste 35 g, fish sauce 25 ml, lime juice 40 ml, coconut cream 100 ml.
• Cooking Instructions: bring the broth to a boil, add the Tom Yam Set, cook for 5—6 minutes, add pieces of chicken, cook until the meat is done, add mushrooms and tomatoes, then add Tom Yam paste. Before removing from heat, add fish sauce, lime juice, and coconut cream. Stir and serve hot.
• Nutritional Value of the Dish: 210 kcal, protein 18 g, fat 10 g, carbohydrates 12 g per 300 ml serving.
• Culinary Features: common in rural areas of northern and northeastern Thailand, a milder and more nutritious version, often served for family dinners.