The nineteenth session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage (IGC-ICH) under UNESCO, held in Asuncion, Paraguay, on December 3, 2024, officially recognized "Tomyum Kung" as a Representative List of the Intangible Cultural Heritage of Humanity. This session took place between 2:50 PM and 4:30 PM local time, corresponding to December 4, 2024, at 12:50 AM to 2:30 AM in Thailand. This marks Thailand's fifth entry into the list, following Khon, Traditional Thai Massage, Nora, and Songkran in previous years.
Thailand’s submission of Tomyum Kung to UNESCO stems from a Cabinet resolution on March 23, 2021, which approved the Department of Cultural Promotion's proposal under the 2003 UNESCO Convention for the Safeguarding of the Intangible Cultural Heritage. Prior to this, Tomyum Kung was designated as a national intangible cultural heritage in 2011 under the category of knowledge and practices related to nature and the universe, specifically in food and nutrition.
Tomyum Kung reflects the Thai way of life, emphasizing simplicity, health, and self-reliance through the use of natural resources. Originating from agricultural communities along central Thailand’s rivers, this iconic dish uses local ingredients like galangal, lemongrass, kaffir lime leaves, chili, and lime, blended into a tangy, spicy, and aromatic soup. The name "Tomyum Kung" combines three Thai words: "Tom" (boiling), "Yum" (spicy and sour seasoning), and "Kung" (shrimp), highlighting its cooking process and key ingredient.