DISH RESEARCH · Soup
Tom Khlong
Also known as: ต้มโคล้ง
Khun Ocha’s selected tom khlong pla grills dried fish before simmering it with shallots, young tamarind flowers, lemon juice, salt and hot chilies.
About Tom Khlong
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Khun Ocha’s selected tom khlong pla is a traditional Thai sour fish soup published by Pattaya Mail. This selected version uses dried fish, young tamarind flowers and a lemon-seasoned broth.
The dried fish is washed, grilled until fragrant and cut into small slices. Water boils with crushed shallots and the prepared fish until the fish is tender, while froth is skimmed away.
Young tamarind flowers join the broth. The selected salt and lemon juice season it for a sour, salty balance.
Hot chilies are added near the finish, and the completed soup is served hot. Their amount can be reduced to soften the chili heat.
The recipe’s grilled dried fish gives this selected broth a different preparation from the separately described fresh-shrimp version. Shallots, tamarind flowers and lemon keep the bowl centred on its aromatic and sour flavours.
Ingredients in Tom Khlong
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Smoked Fishprotein
- Lemongrassseasoning
- Galangalseasoning
- Shallotseasoning
- Chilli pepperseasoning
- Fish sauceseasoning
- Makrut lime leafseasoning
- Tamarindseasoning
- Waterbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Thailand
- Cooking traditions
- Thai-style