Tom Yum Pla (Hot and Sour Fish Soup)

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Tom Yum Pla (Hot and Sour Fish Soup)

Tom Yum Pla (Hot and Sour Fish Soup) is a traditional Thai recipe for a classic soup or kub kao dish of halved fish served in a lemongrass and chilli broth flavoured with tamarind sauce, fish sauce and lime juice. The full recipe is presented here and I hope you enjoy this classic Thai version of: Hot and Sour Fish Soup (Tom Yum Pla).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Chilli Recipes Spice Recipes Herb Recipes Vegetable Recipes Thailand Recipes

Though still authentically Thai, this version is served far less commonly. In this dish, fresh fish is simmered in a stock flavoured with lemongrass, kaffir lime leaves, sea salt, tamarind and roasted red chillies.

Note that all tom yams in Thailand are considered kub kao (dishes to be eaten with rice) rather than starters.

Ingredients:

500g fresh, firm-fleshed fish (mackerel is good)
750ml water
4 lemongrass stalks
12 slices of fresh galangal
10 fresh kaffir lime leaves, torn and midribs removed
15 dried whole red chillies (Thai birdseye preferably)
1/2 tsp sea salt
vegetable oil, for frying
3 tbsp fish sauce (nam pla)
1 tbsp tamarind water (dissolve 1 tbsp tamarind paste in warm water, then strain)
juice of 1 fresh lime
coriander leaves (cilantro), to garnish

Method:

Clan, scale and but the fish then cut the fish in half.

Trim the ends of the lemongrass and remove the tough outer layers then cut at a bias (at a diagonal) into 6cm long pieces.

Heat a dry wok over medium heat and use to dry-roast the chillies, stirring constantly, until lightly charred.

Take the chillies off the heat. Grind half to a powder in a mortar. Chop the remaining finely, and set aside.

Heat a little oil in a wok. When just beginning to smoke add the fish and sear for 2 minutes per side. Remove from the pan and set aside.

Bruise the lemongrass and galangal slices then bring the water to a boil in a medium-sized pan. Add the lemongrass and galangal to the boiling water with the kaffir lime leaves. Season with the sea salt and the tamarind water. Reduce the mixture to a simmer and cook for 6 minutes.

Sprinkle the ground chillies on both sides of the seared fish then cut into bite-sized pieces. Add the fish to the stock then reduce to a gentle simmer, cover and cook for about 3 minutes, or until the fish is done through.

Adjust the flavour of the stock by adding fish sauce and lime juice, to taste. Scatter over the chopped chilli pieces and simmer for 2 minutes more.

Take the soup off the heat and turn into a warmed serving bowl. Garnish with coriander leaves and serve accompanied by rice.