Tom khlong
Tom Khlong (pronunciation: /tɔːm klɔːŋ/) is a traditional Thai soup dish, known for its rich and aromatic flavors. It is a variant of the popular Tom Yum soup, but with a more intense and smoky flavor profile due to the use of dried smoked fish or shrimp.
Etymology
The term "Tom Khlong" is derived from the Thai language. "Tom" translates to "boiling" or "soup", and "Khlong" refers to the "canal" or "gutter". This is likely a reference to the soup's murky, dark broth, reminiscent of canal water.
Ingredients
Tom Khlong typically includes ingredients such as lemongrass, galangal, kaffir lime leaves, chili peppers, tamarind, and fish sauce. The soup's distinctive smoky flavor comes from the addition of dried smoked fish or shrimp. Other common ingredients include straw mushrooms and various types of meat, such as chicken, pork, or seafood.
Preparation
The preparation of Tom Khlong involves simmering the ingredients in a pot of water until the flavors are well combined. The soup is typically served hot, often with a side of steamed jasmine rice.
Related Terms
- Tom Yum: A similar Thai soup dish, but with a fresher and more tangy flavor profile.
- Tom Kha: Another variant of Thai soup, which includes coconut milk for a creamier texture.
- Thai cuisine: The culinary tradition and dishes of Thailand, known for their complex interplay of flavors.
External links
- Medical encyclopedia article on Tom khlong
- Wikipedia's article - Tom khlong
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