While the origin of Tom Yam soup is unknown, it's likely that some version of the soup dates back to the time when humans first began to experiment with adding food to boiling water in clay pots. After centries of experimentation and passing knowledge through generations, a form of the Tom Yam soup which bears some resemblance to modern day recipes emerged.
Tom Yam translates roughly to the process of boiling water and something which is spicy in nature. The soup is packed with flavor and our recipe, like many, contains galangal, lemongrass and kaffir lime leaves. One of the secrets to a great tasting Tom Yam is to use handmade chili paste in the recipe. The chili paste that serves as a base to our Tom Yam recipe contains ground red chili peppers, galangal, lemongrass and kaffie lime leaves, complementing the large slices of those ingredients, creating a robust flavor.
Throughout the centuries later iterations of Tom Yam saw the introduction of ingredients such as tomatoes as these non-indigenous ingredients were introduced to South-East Asia by traders with access to seeds from the Americas.