Tom khlong
This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages)
|
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 khlong (Thai: ต้มโคล้ง, pronounced [tôm kʰlóːŋ]) is a sour and spicy soup with smoked dried fish and various herbs.
Description
Tom khlong 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 khlong, tom hok ue (Thai: ต้มโฮกอือ, pronounced [tôm hôːk ʔɯ̄ː]; hok ue is the sound that people make when they take a sip and the soup produces a refreshing feeling.
Ingredients
There are various types of herbs in tom khlong depending on the recipe, but the most important ingredients are dried fish (sometimes fresh fish are used); galangal, which is used to deodorize the fishy smell; kaffir lime leaves, also used to deodorize the fishy smell; tamarind juice, lemongrass, 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.
See also
References
- ^ "สูตรทำต้มโคล้งอย่างง่าย ทำกินเองได้เลย". Ecepost.com. Retrieved 27 October 2018.
- Articles lacking in-text citations from October 2018
- All articles lacking in-text citations
- Articles needing additional references from October 2018
- All articles needing additional references
- Articles with multiple maintenance issues
- Articles containing Thai-language text
- Pages with Thai IPA
- Commons category link is locally defined
- Thai soups
- Fish dishes