Tom yam pla (Spicy sour fish soup)
Tom Yam, the classic Thai soup is a delicious and simple addition to lunch or dinner. A few ingredients are brought together to create a lovely dish. Use any low-fat fish such as pla chawn, trout, catfish or snapper.
Bangkok (Krung Thep Maha Nakhon), Thailand
I made it!
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1.5 litres chicken or fish stock
4 whole roasted shallots
3 kaffir lime leaves, torn
1 stalk lemongrass, cut into 3 cm lengths
300g fish, scaled, gutted and cut into steaks
4 crispy fried dried red chillies
1 shallot, sliced
3 blades culantro (pak chi farang)
1-2 tablespoons fish sauce
2-3 limes, juiced
2 tablespoons tamarind juice
10 min › Cook:
20 min › Ready in:
In a pot, add the stock and bring to a simmer.
Add the roasted shallots, kaffir lime leaves and lemongrass. Simmer for 10 minutes.
Add the fish steaks and simmer until just cooked. Add the chillies, shallot and culantro. Cook for 5 minutes.
Season the soup with the fish sauce, lime juice and tamarind juice. Just before serving, adjust the seasoning, it may need more stock, lime juice or fish sauce.
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