BANGKOK, Thailand — for decades, zesty Tom Yum Gung soup was a mainstay of Thai cooking. And now researchers are believing it only could have jojoba ingredients as well as good taste. “Tom Yum Gung is Thailand’s hottest soup,” according to 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 referred to as hot-and-sour soup, also the dish frequently includes straw mushrooms and a variety of chilies.
A new joint study from Thailand’s Kasetsart University and สมัครเรียน ราชภัฏ Japan’s Kyoto along with Kinki Faculties has found that the ingredients at Tom Yum Gung soup have been 100 times better in preventing cancerous tumor growth than other foods. Scientists are working to extract the compound compounds that are most reliable from soup ingredients,” said Suratwadee Jiwajindra of Kasetsart University. Research also is emphasizing edible plants in the area. “The proportion of the cancer pattern at Asians, especially southeast Asians, is very low compared with the pattern within the Western and European countries,” Jiwajindra stated. In reality, Thais have a far lower prevalence of gastrointestinal tract infections than people do in most other countries.
Traditional Thai cuisine — famous for its heavy usage of herbs and spices — has always been known to get health benefits, Jiwajindra said. And despite its own hot taste, Tom Yum Gung has been popular, said Schmitz, calling the soup”definitely the very best seller when you look into the statistics.” Every month, the soup is currently”towards the very top of the charts,” he added. “aday, I would say we are making 50-60 cups in a restaurant such as the Spice Market,” said the chef.