Thai cuisine · Soups & Stews

Tom Klong

A smoky, sour clear soup of smoked fish, roasted chillies and tamarind – tangy and made without coconut milk.

Ingredients · for 4 servings

• 300g smoked fish fillet (e.g. mackerel)
• 1.2 litres water
• 8 dried chillies
• 6 shallots
• 3 stalks lemongrass
• 6 slices galangal (or ginger)
• 5 kaffir lime leaves
• 3 tbsp tamarind paste
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 150g button mushrooms
• 1/2 bunch coriander

Instructions

1. Toast the dried chillies and unpeeled shallots in a dry pan over medium heat for 5–6 minutes until they develop dark spots and smell smoky; peel the shallots afterwards.
2. Bring the water to a boil with the bruised lemongrass, galangal slices and torn lime leaves, then let it steep uncovered for 10 minutes.
3. Roughly crush the roasted shallots, add them to the broth with the chillies and simmer for 5 minutes until it turns amber.
4. Flake the smoked fish into large pieces, removing all the bones, and warm it through in the soup with the halved mushrooms for 3 minutes.
5. Take the pot off the heat and season with the tamarind paste, fish sauce and palm sugar – sour and smoky should dominate, with sweetness only in the background.
6. Serve hot, scattered with coriander; the aromatic pieces stay in the bowl but aren't meant to be eaten.