Draft:Som Chun
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| Course | Dessert |
|---|---|
| Place of origin | Thailand |
| Region or state | Southeast Asia |
| Associated cuisine | Thai cuisine |
| Serving temperature | Iced |
| Main ingredients | Fruits (such as lychee, longan, Marian plum), jasmine-scented syrup, citrus peel |
| Ingredients generally used | Fried shallots, roasted peanuts, young ginger |
| Variations | Som Chun loy kaeo (ส้มฉุนลอยแก้ว) |
| Similar dishes | Khao chae |
Som Chun (Thai: ส้มฉุน, RTGS: som chun, pronounced [sôm t͡ɕʰǔn]) is a traditional Thai dessert consisting of seasonal fruits served in syrup with ice and scented with aromatic herbs. The name translates to “refreshing sourness,” reflecting its tangy and cooling qualities.[1]
Considered part of Thai royal cuisine, Som Chun was mentioned in the 19th-century poem Khab He Ruea[2] (Thai: กาพย์เห่เรือชมเครื่องคาวหวาน, RTGS: khap he ruea chom khruang khaw wan) by King Rama II and has long been associated with summer refreshment.
Typical ingredients include fruits such as Marian plum (Thai: มะยงชิด, RTGS: ma yong chit), pomelo, lychee, or longan, infused with jasmine, ginger, or bitter orange (Thai: ส้มซ่า, RTGS: som sa), and the dish is sometimes compared to Khao chae (Thai: ข้าวแช่, RTGS: khao chae) for its emphasis on fragrance and cooling flavors.[3][4][5]
Etymology
[edit]The name Som Chun has been interpreted in several ways. Som (ส้ม) in Thai refers broadly to sour fruits, while Chun (ฉุน) can mean a sharp or aromatic scent.[1]
According to culinary writer Suriwassa Klomdet, the term may derive from the distinctive fragrance of lychee, sometimes described as having a faintly fermented aroma, balanced by the addition of citrus such as bitter orange.[1]
History
[edit]The earliest mention of Som Chun appears in the royal poem Khab He Ruea[2] (Thai: กาพย์เห่เรือชมเครื่องคาวหวาน, RTGS: khap he ruea chom khruang khaw wan) by King Rama II of Siam, composed during the early 19th century. The poem praises a variety of savory and sweet dishes prepared in the royal court and includes a verse referring to lychee as “Som Chun”:
“ลิ้นจี่มีครุ่นครุ่น เรียกส้มฉุนใช้นามกร หวนถวิลลิ้นลมงอน ชะอ้อนถ้อยร้อยกระบวน”
This verse associates the name Som Chun with lychee, reflecting the fruit’s aromatic and refreshing qualities.[2]
Scholars and culinary writers note that the dessert version of Som Chun likely originated in the royal palace, where it was served as a chilled sweet during the hot season.
The version commonly known today as Som Chun loy kaeo (ส้มฉุนลอยแก้ว, RTGS: som chun loi kaeo) belongs to the category of loy kaeo (ลอยแก้ว, RTGS: loi kaeo) desserts—fruits soaked in syrup scented with jasmine and citrus.[3][1]
Ingredients
[edit]Traditional Som Chun consists of fruits such as lychee, longan, Marian plum, and mango, soaked in a syrup made from jasmine-scented water and palm or white sugar. The syrup is infused with bitter orange peel or juice for fragrance and a mildly tangy note.[3]
Royal versions may include additional ingredients such as fried shallots, roasted peanuts, or shredded young ginger, offering a balance of sweetness, fragrance, and slight spiciness.
The dessert is served cold, sometimes with crushed ice, similar to the summer dish Khao chae (ข้าวแช่, khao chae) in its cooling function and refined preparation.[4][5]
Preparation
[edit]Preparation involves soaking peeled and deseeded fruits in cooled jasmine-scented syrup that has been simmered with pandan leaves, sugar, salt, and citrus peel. The mixture is refrigerated overnight to allow flavors to infuse. Before serving, the fruits are combined with ice or chilled syrup and garnished with fried shallots, crushed peanuts, and thinly sliced ginger for contrast in texture and aroma.[1][4]
Modern interpretations
[edit]Contemporary chefs continue to adapt Som Chun using seasonal ingredients. For example, chef Kanin Sinphan (คณินทร์ สินพันธุ์; Chef Pick) created a variation using Marian plum and bitter orange-infused syrup, served as granita with jasmine and pandan flavoring, combining traditional elements with modern presentation.[6]
Cultural significance
[edit]Som Chun represents the royal art of Thai dessert making, characterized by fragrance layering, visual refinement, and balance of taste. Like Khao Chae, it reflects the Thai aesthetic of combining culinary delicacy with relief from tropical heat.[4]
References
[edit][1] [7] [3] [4] [5] [8] [6] [2]
- ^ a b c d e f "'ส้มฉุน' ลอยแก้วดับร้อน กลิ่นรสชื่นใจจากธรรมชาติ". krua.co. Retrieved 2025-11-05.
- ^ a b c d elsd.ssru.ac.th https://web.archive.org/web/20230105044915/http://elsd.ssru.ac.th/paakpoom_kl/pluginfile.php/977/course/summary/%E0%B8%81%E0%B8%B2%E0%B8%9E%E0%B8%A2%E0%B9%8C%E0%B9%80%E0%B8%AB%E0%B9%88%E0%B8%8A%E0%B8%A1%E0%B9%80%E0%B8%84%E0%B8%A3%E0%B8%B7%E0%B9%88%E0%B8%AD%E0%B8%87%E0%B8%84%E0%B8%B2%E0%B8%A7%E0%B8%AB%E0%B8%A7%E0%B8%B2%E0%B8%99.pdf. Archived from the original (PDF) on 2023-01-05. Retrieved 2025-11-05.
{{cite web}}: Missing or empty|title=(help) - ^ a b c d "ขนมไทย : ส้มฉุน". Phol Food Mafia สอนทำอาหาร. Retrieved 2025-11-05.
- ^ a b c d e "ทำความรู้จัก "ส้มฉุน" ของหวานตำรับชาววัง". happeningbkk.com (in Thai). 2018-02-12. Retrieved 2025-11-05.
- ^ a b c ""ข้าวแช่" และเมนูคาว-หวานจาก "มะยงชิด" "ร้านข้าว เอกมัย"". bangkokbiznews (in Thai). 2022-03-20. Retrieved 2025-11-05.
- ^ a b "คืนความสดชื่นอย่างไทยกับ "ส้มฉุนมะยงชิด" หวาน หอม สดชื่น". www.gourmetandcuisine.com. Retrieved 2025-11-05.
- ^ Waranyu Intharakamhaeng. "Ma Hor, Khanom Jeen Sao Nam, Som Chun, sticky desserts – a variety of traditional Thai dishes at The Raweekanlaya Dining." A Day Magazine. Retrieved October 23, 2025.
- ^ "Som Chun." (2 April 2019). Gourmet & Cuisine. Retrieved October 25, 2025.