Exploring the Science Behind Tomyum Kung, Thailand’s UNESCO-Recognized Culinary Treasure

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Thailand’s iconic shrimp soup, Tomyum Kung, was recognized by UNESCO as an Intangible Cultural Heritage in December 2024. In February 2025, Thai and Japanese researchers began a collaborative project to scientifically uncover the secrets behind its delicious flavor.

Tomyum Kung, also called Tom Yum Goong in some regions, is a signature Thai dish and one of the world’s three great soups. What makes this beloved soup so delicious? Join us for a look through the lens of sensory science.

The Sensory Science Approach

Sensory science studies how information is perceived through the five senses — sight, hearing, touch, smell, and taste. It influences preferences and emotions. While molecular gastronomy analyzes food from a physical and scientific perspective, it doesn’t fully address social and psychological factors. That’s where sensory science comes in.

In 2022, researchers and industry representatives from Japan and Thailand, supported by Ajinomoto, established the Network for Sensory Science for Better Well-Being (SSBW). Their mission is to share cutting-edge knowledge and technology in sensory science and enhance not only the nutritional value of food but also its psychological and emotional impact.

In Japan, washoku was added to UNESCO’s list of Intangible Cultural Heritage in 2013, spurring research into its health benefits. Building on this decade of experience, SSBW has now turned its focus to studying Tomyum Kung.

Is Tomyum Kung the Miso Soup of Thailand?

In Thai, “tom” means “to boil,” “yam” means “to toss with seasonings,” and “kung” means “shrimp.” This flavorful soup brings together shrimp simmered with herbs like lemongrass, galangal (a type of ginger), lime leaves, and shallots, all seasoned with fish sauce and other ingredients. The result? A complex harmony of sour, spicy, sweet, and slightly bitter flavors.

We spoke with Suwimon Keeratipibul, PhD, of Chulalongkorn University, who chairs the SSBW and is a leading figure in Thai food science. We also interviewed Dr Pichet Itkor, secretary general of the Food and Beverage Industry Club, The Federation of Thai Industries, to learn more about Tomyum Kung.

“You must not overcook it, or the precious aroma of the herbs will be lost,” explained Dr Suwimon. She likened this careful approach to the preparation of dashi in Japanese cuisine. “Galangal and lemongrass also aid digestion and have anti-inflammatory properties,” she added, highlighting the dish’s health benefits.

Meanwhile, Dr Pichet, who once lived in Japan as a researcher, described Tomyum Kung as “a national dish of Thailand — much like miso soup in Japan.” He continued, “In Japan, some regions use miso, while others serve clear broth. Each has its own unique look and flavor. Likewise, Tomyum Kung varies by region — some versions are clear, while others are rich, colorful, and enhanced with coconut milk.”

He also shared his hopes: “Each Japanese seasoning carries its own story. In Thailand, that’s something we still need to develop. Now that Tomyum Kung has earned UNESCO recognition, we hope to learn from Japan and harness Thai food culture as soft power.”

SSBW: Pursuing Well-Being Through Food

In February, Bangkok hosted a symposium called “Multisensory Eating: Exploring Factors Underlying Taste and Well-Being.” The event was organized by the Faculty of Psychology at Chulalongkorn University, which also acts as the secretariat for SSBW.

Assistant Professor Nattasuda Taephant, dean of the faculty and SSBW vice chair, explained, “Cooking can reduce negative emotions and boost positive ones. Preparing meals with family members strengthens bonds across generations and can even help in dementia care.”

She also introduced the concept of “mindful eating,” which encourages using all five senses during meals. The steps are simple: (1) hold the food, look at it, feel its texture, and listen carefully for subtle sounds; (2) inhale its aroma; and (3) taste it slowly, savoring each bite before swallowing. These small actions, she noted, can help foster healthier eating habits and boost mental well-being. They also highlight the powerful role food plays in our daily lives.

Field Research at a Bangkok Street Stall

Together with members of SSBW, I visited Jay Kob Tomyum Kung Bang Lamphu. It's a popular street stall on Bangkok’s Khaosan Road known for its Tomyum Kung. The stall is also famous for its owner, who cooks and dances with her face painted white.

We tasted the Tomyum Kung. The shrimp’s aroma was intense, and as soon as it touched my tongue, richness and umami spread through my mouth. The owner revealed her secret: “It’s the shrimp paste and umami seasoning.” Reflecting on the UNESCO recognition, she expressed her joy: “I’m happy it’s become known around the world. I believe we’ll see more customers from now on.”

Measuring Salt and Umami

We measured the soup’s salt content using a portable device and found it to be 2.32g per liter — nearly double the salt content of Japanese miso soup, which typically ranges from 1.2g to 1.5g. Even after significant dilution, the glutamate level, a key source of umami, remained above 50 ppm, suggesting the soup packs even more umami than miso soup.

Hisaiyuki Uneyama is a senior specialist at Ajinomoto Co, Inc and board director of the Umami Information Center, an NPO supporting the project, He said, “Japan has already led the way in turning food culture into soft power. We hope to take the lead in helping promote well-being in Thailand.”

Looking ahead, SSBW plans to further explore the true value of Tomyum Kung, Thailand’s national dish. In 2026, the network will present its findings at the International Prince Mahidol Award Conference (PMAC) on global health, hosted by the Thai royal family.

This effort to uncover the secrets of Tomyum Kung’s popularity and flavor could become a model for improving well-being through food.

This report was published in cooperation with Ajinomoto, a logo partner of the JAPAN Forward website Japan 2 Earth, focused on initiatives to achieve the SDGs.

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Author: Mika Sugiura

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