Tom yam kai pla (Sour and spicy fish roe soup)

    40 mins

    Fish roe blends nicely into the standard tom yum soup. Use roe that is fresh and clumped together, such as shad or monkfish. The popping texture of the roe is a nice contrast to the brothy and spicy soup.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • 200 g fish roe
    • 1.5 litres chicken or fish stock
    • 1 finger galangal, peeled and sliced into disks
    • 3 kaffir lime leaves, torn
    • 1 stalk lemongrass, cut into 3 cm lengths
    • 5 Thai chillies, crushed
    • 3 blades culantro (pak chi farang)
    • 1 shallot, sliced
    • 4 cherry tomatoes, halved
    • 1-2 tablespoons fish sauce
    • 2-3 limes, juiced
    • 2 tablespoons tamarind juice

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a pot, add the stock and bring to a simmer. Add the galangal, kaffir lime leaves and lemongrass. Simmer for 10 minutes.
    2. Add the fish roe and simmer until just cooked. Add the chillies, culantro, shallot and tomatoes. Cook for 5 minutes.
    3. Season the soup with the fish sauce, lime juice and tamarind juice.
    4. Just before serving, adjust the seasoning, it may need more stock, lime juice or fish sauce.

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