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Thai Smoky Hot and Sour Soup Tom Kloang

A comforting, flavorful Thai soup featuring smoky, spicy, and sour elements, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 heads shallot, peeled and cut in half lengthwise Look for firm shallots; they should not be sprouted.
  • 5-8 pieces dried chilies, to taste Adjust based on your heat tolerance; I recommend Thai bird's eye chilies for authentic flavor.
  • 3 cups chicken stock, unsalted Homemade stock is ideal, but low-sodium store-bought works too.
  • 2 stalks lemongrass (bottom half only), smashed and cut into 2-inch pieces Fresh lemongrass provides the best flavor.
  • 10 slices galangal A key ingredient—feel free to sub with ginger if necessary.
  • 5 leaves kaffir lime leaves Essential for their aromatic oils.
  • 5 grams bonito flakes Optional for an umami boost.
  • 2 Tbsp fish sauce For the authentic salty flavor; can use soy sauce for a vegan alternative.
  • 2 Tbsp tamarind juice Balances the heat beautifully.
Main Ingredients
  • 2 cups cooked turkey or chicken, torn into bite-sized pieces Leftover turkey from Thanksgiving is perfect for this!
  • 1 cup oyster or straw mushrooms, bite-sized pieces Use other mushrooms as per your preference.
  • 1-2 Tbsp lime juice Freshly squeezed to round up the flavors.
  • to taste chopped cilantro for garnish Adds freshness.
  • Jasmine rice, for serving (optional) So fragrant and makes the dish heartier.

Method
 

Preparation
  1. To toast dried chilies: Place the dried chilies in a dry wok or sauté pan, toasting them over medium heat. Keep stirring constantly until they are charred and crispy.
  2. To char shallots: Lay the shallots cut-side up on a foil-lined baking sheet and broil them on high until the edges are charred, about 5-7 minutes.
Making the Soup
  1. In a large pot, bring the chicken stock to a simmer over medium-high heat. Add in the charred shallots and dried chilies. Simmer gently for 5 minutes.
  2. Add the lemongrass, galangal, kaffir lime leaves, and the bonito flakes (if using). Let this simmer for another 3-4 minutes.
  3. Stir in the fish sauce, tamarind juice, chicken or turkey, and mushrooms. Bring to a boil, then remove from heat after a minute.
  4. Adjust with lime juice, tasting as you go to create the perfect balance of flavors.
Serving
  1. Remove the herbs if desired and sprinkle with fresh chopped cilantro before serving. Serve hot, either on its own or over jasmine rice.

Notes

Ensure not to under-toast the dried chilies, as this deepens their flavor immensely. Store any leftover soup in an airtight container in the fridge for up to 3 days. The soup freezes well but omit the mushrooms before freezing.