ต้ม (Tom): The Sour and Spicy Soup Tradition
I
Origin
Tom — the Thai boiled soup category — encompasses the most distinctive and internationally recognised Thai preparations beyond curry. Tom yam (hot and sour soup) and tom kha (coconut galangal soup) represent the two poles of Thai soup philosophy: tom yam built on clear, acid-forward broth and the volatile aromatics of lemongrass and kaffir lime; tom kha built on the richness of coconut cream and the more gentle aromatic of galangal. Both follow the same krob rot principle applied to soup.
II
Description
The Thai soup tradition — tom yam and tom kha in complete technical detail.
III
The Thread
—Vietnamese pho (same broth-flavoured-with-aromatics principle — star anise, cinnamon as the Vietnamese equivalent of lemongrass and galangal), Lao khao poon (same coconut-galangal soup tradition), Cam
IV
Flavour Context
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Pillars V — VII
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