Today, Tom Yum is considered the national Thai dish, but in fact, it originated in Burma in the 16th century and then became popular in Laos before finally making its way to Thailand. The name of the soup translates as follows: "tom" — boiled, "yam" — a spicy mix. While there is only one translation, there are several variations of the dish. It can be prepared with chicken, seafood, fish, or mushrooms. In the name "Tom Yum Thale," the prefix "thale" means "with seafood." Apart from the main ingredients, there are also two versions of the soup: with the addition of cream called "nam khon" and without cream called "nam sai."