Tom som (Thai: ต้มส้ม, pronounced [tôm sôm]) is a sour soup of Thai origin which usually contains seafood or chicken.

The word tom means "boil", and som means "sour".^[1]

The soup is typically made in northern Thailand.^[2] According to Chumpol Jangprai, the Thai word "som" has traditionally been used to describe anything that is sour.^[1]

According to Thai chef Bo Songvisava, the broth includes a sour ingredient such as sour tamarind (som makaam), bilimbi (taling pling), nipa palm vinegar (nam som jaak), or roselle flowers (dok krajieb sod) in a chili paste including krill paste (kapi), coriander root, fish sauce, and shallot.^[1] Usually a seafood such as shrimp or fish or other meat such as chicken is added near the end of preparation time.^[1]

The ingredients are simmered to make a broth, then often strained through a sieve or cheesecloth. Just before serving, small pieces of seafood or chicken are added and simmered just until cooked.^[1][2]

Tom som soups are eaten as a meal, as part of a meal, or as aahaan kap klaem (drinking food).^[2]

• List of soups
• Kaeng som
• Tom kha
• Tom khlong
• Tom yum
• Thai cuisine