Tom yam pla (Spicy sour fish soup)

    30 mins

    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
    7 people made this

    Serves: 4 

    • 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

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a pot, add the stock and bring to a simmer.
    2. Add the roasted shallots, kaffir lime leaves and lemongrass. Simmer for 10 minutes.
    3. Add the fish steaks and simmer until just cooked. Add the chillies, shallot and culantro. Cook for 5 minutes.
    4. 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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