| 释义 |
tom yam kung, n.
Brit. |ˌtɒm jam ˈkʊŋ|, |ˌtɒm jʌm ˈkʊŋ|, U.S. |ˌtɑm jɑm ˈkʊŋ|
Forms: 19– tom yam goong, 19– tom yam gung, 19– tom yam koong, 19– tom yam kung, 19– tom yum goong, 19– tom yum gung, 19– tom yum koong, 19– tom yum kung
[‹ Thai tom yam kung, lit. ‘boiled mixture with shrimp or prawns’ > n.]
A type of hot and sour Thai soup, containing shrimp or prawns and typically flavoured with lemongrass, lime juice, and chillies. Also tom yam kung soup. Cf. tom yam n.
[1952S. Sonakul Everyday Siamese Dishes ix. 6 (heading) The ordinary kaeng tom yam is made of fish and plain water.] 1969R. Brissenden S.E. Asian Food 225 This is the ‘pure’ version of Tom Yam Kung. 1988Gourmet Oct. 227/3 The tom yam kung soup, here a spicier and richer version than elsewhere, comes in a traditional brass ‘steamboat’, with a charcoal-heated funnel surrounded by a ‘moat’ of piping hot soup. 1997N.Y. Times (Nexis) 26 Jan. v. 10 Both cruises serve mainstream Thai dishes, such as sweet and sour fish and tom yam gung. 2001P. Gray & L. Ridout Rough Guide Thailand's Beaches & Islands 50/1 Two favourites are tom kha khai, a creamy coconut chicken soup; and tom yam kung. |