User:Lkarlosz/sandbox/Tom Khlong
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| Alternative names | Tom Hok Ue |
|---|---|
| Type | soup |
| Place of origin | Thailand |
| Serving temperature | hot |
| Main ingredients | Tamarind juice, galangal, lemon grass, kaffir lime leaves, Dry chilis and Dry fish |
Tom Klong (Thai: ต้มโคล้ง) is a sour and spicy soup with smoked dried fish and various herbs.
Description[edit]
Tom Klong is a traditional Thai dish similar to Tom Yum except that it uses herbs which have been dried or roasted. There is an alternative name that ancient Thai people had for Tom Klong called “Tom Hok Ue” (It’s the sound that people make when take a sip) because the moment you take a sip it will produce a refreshing feeling.
Ingredients[edit]
There are various types of herbs in Tom Klong depending on how you cook it but the most important ingredients are dried fish, any variety of dried fish (sometimes fresh fish are used); galangal, which is used to deodorize fishy smell; Kaffir lime leaves, also used to deodorize fishy smell; Lemon grass, Shallot, and Dry Thai chili peppers. Also, paprika can be added for extra spice. Other ingredients are also sometimes added to bring more flavour and texture, such as lime juice, Tomatoes, Basil and Parsley.