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| Alternative names | Tom hok ue |
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| Type | soup |
| Place of origin | Thailand |
| Serving temperature | hot |
| Main ingredients | Tamarind juice,galangal,lemon grass,kaffir lime leaves, Drychilis and Dryfish |
Tom khlong (Thai:ต้มโคล้ง,pronounced[tômkʰlóːŋ]) is a sour and spicy soup with smoked driedfish and variousherbs.
Tom khlong is a traditionalThai dish similar totom yum except that it uses herbs which have been dried or roasted. There is an alternative name that ancient Thai people had fortom khlong,tom hok ue (Thai:ต้มโฮกอือ,pronounced[tômhôːkʔɯ̄ː];hok ue is the sound that people make when they take a sip and the soup produces a refreshing feeling.
There are various types of herbs intom khlong depending on the recipe, but the most important ingredients are driedfish (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 dryThai chili peppers. Also,paprika can be added for extra spice. Other ingredients are also sometimes added to bring more flavour and texture, such aslime juice,tomatoes,basil andparsley.
