Thai Smokey Hot & Sour Soup (Tom Kloang)
The smokey sister of tom yum soup, tom kloang is light, aromatic, with a slight smokiness that makes is special. You can tear up any leftover roast chicken or turkey, or add pieces of raw meat or seafood. It's flexible and easy!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 heads shallot, peeled and cut in half lengthwise
- 5-8 dried chilies, to taste
- 3 cups chicken stock, unsalted
- 2 stalks lemongrass (bottom half only), smashed and cut into 2-inch pieces
- 10 slices galangal
- 5 kaffir lime leaves
- 5 g. bonito flakes
- 2 Tbsp fish sauce
- 2 Tbsp tamarind juice
- 2 cups cooked turkey or chicken, torn into bite-sized pieces, or other protein of your choice (see note)
- 1 cup oyster or straw mushrooms, or other mushrooms of your choice, bite-sized pieces
- 1-2 Tbsp lime juice
- Chopped cilantro for garnish
- Jasmine rice, for serving (optional)
Instructions
- 1
Place the dried chilies into a dry wok or sauteé pan and toast over medium heat, stirring constantly, until they are charred and crispy. Alternatively, place the chilies on a baking sheet and broil them on low in the oven, 6 inches away from the elements, until they develop charred spots (watch them and don't go anywhere, this happens very quickly!).
- 2
Place the shallots, cut side up, on top of a foil-lined baking sheet and broil them on high on the top rack until the edges are charred. Alternatively, place them on a grill, cut side down, until charred.
- 3
Add chicken stock to a pot and bring to a simmer over medium high heat. Add shallots and dried chilies (if you want your soup to be spicy, break the chilies up, the more you break the spicy the soup becomes). Lower the heat and simmer gently for 5 minutes or until the shallots are softened.
- 4
Add lemongrass, galangal, kaffir lime leaves and bonito flakes and simmer for 3-4 minutes.
- 5
Note: The lemongrass, galangal and lime leaves are meant for infusion purposes only and are not meant to be eaten. In Thailand we leave them in the soup for garnish and eat around them, but if you leave them in remember to inform your guests not to eat them! You can also remove some or all of them before serving to make it easier to eat.
- 6
Add fish sauce, tamarind juice, cooked chicken or turkey, and mushrooms; bring to a boil, then remove from heat. Add lime juice, taste and adjust seasoning with more lime and/or fish sauce as needed. Remove the herbs if you wish, then sprinkle with chopped cilantro right before serving. Serve on its own or with jasmine rice.
- 7
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