[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.