ต้มมะม่วง

Origin

Som Tum Moo is a traditional dish from southern Thailand, particularly in Trang, Krabi, and Pattani provinces. It prominently features unripe mango as its main ingredient, creating a sharp sourness and spicy kick that reflects the local people's clever use of regional fruits in cooking.

Characteristics and Flavor

Som Tum Moo has a clear, slightly thick soup with a fragrant aroma from galangal, lemongrass, and kaffir lime leaves. Its distinctive taste comes from the sourness of unripe mango, followed by spiciness from bird’s eye chili and saltiness from fish sauce, resulting in a refreshing and invigorating flavor.

Ingredients

Unripe mango, bird’s eye chilies, galangal, lemongrass, kaffir lime leaves, fish sauce, granulated sugar, garlic, shallots

How to Eat

Serve Som Tum Moo hot with steamed rice or enjoy it as a midday snack. It is commonly paired with steamed mackerel or boiled vegetables to enhance flavor and balance the palate.

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