Tom Klong Pla Krob (Thai Sour Soup with Crispy Dried Fish)

🧂 Ingredients

• 200 g Dried fish (e.g., Pla Duk Foo or other firm dried fish)
• 1 cup Vegetable oil
• 5 Shallots
• 2 stalks Lemongrass
• 3 tbsp Tamarind paste
• 5-10 Thai bird's eye chilies
• 6 cups Water or chicken broth
• 2 tbsp Fish sauce
• 1 tsp Palm sugar
• for serving Fresh herbs (e.g., cilantro, mint, sawtooth coriander)

👨‍🍳 Instructions

1. 1

   Prepare the crispy fish: Heat vegetable oil in a wok or deep pot over medium-high heat until shimmering (around 180°C / 350°F). Carefully add the dried fish pieces in batches, ensuring not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and puffed up, stirring occasionally. Remove with a slotted spoon and drain on paper towels. Set aside.

   ⏱️ 8-10 minutes
2. 2

   Char the aromatics: While the oil is still hot (or reheat if necessary), add the halved shallots and whole Thai chilies. Char them directly over an open flame (gas stove or grill) or in a dry skillet until lightly blackened and fragrant, about 3-5 minutes per side. Alternatively, you can roast them in a hot oven (220°C / 425°F) until charred. Peel the shallots after charring.

   ⏱️ 5-7 minutes
3. 3

   Build the soup base: In a pot, combine the bruised lemongrass stalks, charred shallots, and charred chilies with 6 cups of water or broth. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook for about 10 minutes, allowing the flavors to meld.

   ⏱️ 10 minutes
4. 4

   Season the soup: Stir in the tamarind paste, fish sauce, and optional palm sugar. Taste and adjust seasoning – it should be a balance of sour, salty, and slightly sweet. Simmer for another 2-3 minutes.

   ⏱️ 3 minutes
5. 5

   Combine and serve: Gently add the crispy fried fish to the soup just before serving to maintain its crispiness. Ladle the hot soup into bowls. Garnish generously with fresh chopped herbs. Serve immediately with steamed jasmine rice.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓This soup is distinct from Tom Yum; it's characterized by its sourness and smoky notes from the charred ingredients.
• ✓The key to this dish is the balance of sourness from tamarind, saltiness from fish sauce, and the smoky aroma from charred aromatics.
• ✓For best results, use good quality dried fish that will become light and crispy when fried.
• ✓Adjust the amount of chilies and tamarind to your personal preference for heat and sourness.

🔄 Variations

• For a lighter version, you can use pan-fried or baked fish instead of deep-fried dried fish.
• Some variations omit the dried fish entirely and focus on the sour and smoky broth.

🥗 Nutrition

Per serving