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Thailand has set its sights on putting its treasured Tom Yam Kung on the United Nations Educational, Scientific, and Cultural Organization (UNESCO) Intangible Cultural Heritage list.
In a cabinet meeting chaired by Thai Prime Minister Prayuth Chan o-cha on March 23, 2021, it was agreed that the deliciously-spicy and fragrant soup dish would be this year's candidate for the list.
Loved by many across the world, Tom Yam Kung (aka Tom Yam Goong) is a spicy soup that comes in two variants: Clear and thick.
IMAGE: Seth Lui
Common ingredients used in Tom Yam Kung include lemongrass, kaffir lime leaves, lime juice, chilli peppers, fish sauce, and shrimps. When combined, your sense of smell, taste, and sight are greeted with an explosion of flavor and textures.
It's also one of the most commonly-served Southeast Asian foods in the world, seen in restaurants everywhere, akin to Chinese food's dominance. I can almost guarantee that no matter where you are in the world, you're bound to find a place that serves Tom Yam Kung. It may not be great or authentic, but it's there.
IMAGE: Seth Lui
When dissecting the name 'Tom Yam Kung' itself, it's pretty self-explanatory. 'Tom' refers to the act of boiling, 'Yam' refers to mixing, and 'Kung' refers to things like prawns and shrimps.
According to Thai Culture Minister Itthiphol Kunplome, Tom Yam Kung reflects the simple lifestyle of agricultural communities.
The dish originated from Thailand's central region. But the precise flavor has never been fixed. So really, Tom Yam Kung can end up tasting very different, depending on the personal preferences of the person preparing or eating it.
And as mentioned before, it comes in two variants: Clear and thick. Many people argue that because the clear version is the original style, it means it's the only one that can be considered 'real' Tom Yam Kung. However, others see the merit of the thick variant, which adds coconut milk into the mix for a creamy, silky texture.
According to UNESCO, the dish only became popular just over 50 years ago, despite being around for centuries.
To be frank, this writer is more surprised at the fact that it's not already on the UNESCO Intangible Cultural Heritage list.
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Cover image sourced from lifeforstock / Freepik.
