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See the roasted red chiles and the Kaffir lime leaf.
Now you can see pieces of crab, fish balls, squid and
shrimp that were hiding under the surface!
Tom Kloong is basically like Tom Yum soups, but the spices are roasted to develop aromatic flavors and tamarind is used to provide the sour taste instead of lime juice.
⅔ pound dried fish, fresh shrimp or mixed seafood
2 to 3 ripe tamarinds
1 to five dried chiles roasted until fragrant
5 to 6 shallots
4 to 5 mushrooms, cut into bite sized pieces
1 to 2 kaffir lime leaves
2 to 3 tablespoons nam pla
2 cups water
Wish fish or seafood. Roast until fragrant and cut into small pieces. Bring water to a boil and add crushed shallots and seafood. Boil until the fish is tender, skimming off broth. Add tamarind and season with tamarind juice (or lemon juice) and nam pla to obtain a sour and salty taste. Add chiles, lime leaves, mushrooms and cilantro. Serve hot.