[18] The origin of Tom yum kung is deeply connected to the way of life and local wisdom of the Thai people,[5] who have been fond of establishing riverside communities in the central plains and upper part of the Chao Phraya River basin since the Ayutthaya period.

[19] In Thai Literature, the Nirat Than Thongdaeng—the Journey to Than Thongdaeng River—bears eloquent testimony to the beauty of the forests, streams, and hills of the Phra Phutthabat area in Saraburi,[21] composed by Prince Thammathibet, Viceroy of Siam (1732–1755), closely observes the animals and plants along the way.

Kitinadda Kitiyakara, the former Thai secretary of the privy council in the reign of King Bhumibol Adulyadej (Rama IX).

Therefore, based on the evidence, it is possible that Thai people have had recipes similar to Tom Yum Kung since the reign of King Chulalongkorn (Rama V) or earlier in the Rattanakosin period.

[5] In 2011, Tom yum kung was registered as a National Cultural Heritage (NCH) of Thailand under the domain of knowledge and practice concerning nature and the universe in the food and consumption category.

[26] Tom yum kung contains fresh key ingredients, including medium to large shrimp, lemongrass, kaffir lime leaves, galanga (Alpinia galanga), fresh lime juice, chili pepper, tomato, shallot, mushrooms (straw, button, or oyster), cilantro for garnish, chicken or shrimp stock, Nam phrik phao (Thai chili paste), fish sauce, sugar, and kitchen salt.