BANGKOK, Thailand — for decades, zesty Tom Yum Gung soup has been a mainstay of Thai cooking. And today researchers are thinking it only might have cancer-fighting ingredients in addition to good taste. “Tom Yum Gung is now Thailand’s most favorite soup,” in accordance with Chef Rolf Schmitz of the Regent Hotel’s Spice Market restaurant. “It’s a shrimp soup with herbal ingredients such as coriander, lemon grass, lime leaves and even galangal roots.” Additionally known as hot-and-sour soup, also the dish frequently includes straw mushrooms and a variety of chilies.
A recent joint study by Thailand’s Kasetsart ssru University and Japan’s Kyoto along with Kinki Universities has found that the ingredients at Tom Yum Gung soup are 100 times more effective in preventing cancerous cyst growth than many other foods. Scientists are working to extract the compound compounds which are most reliable from soup ingredients, said Suratwadee Jiwajindra at Kasetsart University. Research also is focusing on edible plants from the region. “The ratio of the cancer pattern in Asians, notably south east Asians, is very low compared to the pattern in the European and Western nations,” Jiwajindra stated. In fact, Thais have a much lower prevalence of gastrointestinal system infections than people do in most other nations.
Traditional Thai cuisine — famed for the heavy usage of herbs and spices — has been known to get health benefits,” Jiwajindra stated. And despite its own spicy taste, Tom Yum Gung has been hot, said Schmitz, calling that the soup”definitely the very best seller if you look into the statistics.” Every month, the soup is currently”at the top of the graphs,” he added. “aday, I’d say we are making 50-60 cups in a restaurant such as the Spice Market,” said the chef.