Tom Yum Pla Trout (Spicy Herbal Soup with Trout)

    35 mins

    My mother used to make this dish when we lived in Austria, where trout is a very common fish. It's not a fish common to Thailand, but it's sweet flavor lends itself very well to this style of soup.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 1 Trout, cleaned well
    • 8-10 cm Galangal, cut into thin rounds
    • 5 lemongrass stalks, lower thirds only, cut into 4 cm long pieces
    • 5-7 keffir lime leaves, roughly torn
    • 1 litre mildly seasoned chicken or fish stock
    • 3 medium tomatoes, cut into thick wedges
    • 3-4 tablespoons fish sauce, or more to taste
    • 2-3 tablespoons lime juice, or more to taste
    • 1 heaping teaspoon roasted chili paste (Nam Prik Pow)
    • 4-5 coriander sprigs, for garnish
    • oil to deep-fry trout

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Fry the trout in plenty of oil in a wok until skin is crispy, about 2-3 minutes on each side. Set aside.
    2. In a soup pot heat the soup stock to a simmer. Add galangal, lemon grass and keffir lime leaves to infuse the stock for about 10 minutes.
    3. Take out the herbs. Add tomatoes and season soup with fish sauce and lime juice. Simmer for 5 minutes or until tomatoes start to soften.
    4. Add fish (you might have to cut it into 2 or 3 sections to fit the pot) and roasted chili paste. Bring soup back to a quick boil. Garnish with coriander leaves. Serve immediately as part of a family meal with lots of rice.

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    Hardest part for us was going out back and catching then cleaning some farm raised Rainbow Trout otherwise the dish went together quick and fast. Tastes great and it is light yet filling. Thanks for sharing as we are always looking for more ways to prepare our trout, crawfish and freshwater shrimps :-)  -  11 Aug 2017