Tom Yum Pla (Thai Hot and Sour Soup with Fish)
Equipment
- 1 wok or skilet or pot
Ingredients
- 1 red snapper (Or Tilapia or any fresh water fish. Scaled and gutted)
- 1½ tsp sea salt (1/2 tsp to season the fish and 1 tsp for the soup)
- oil (As needed for frying. Try to have 1 inch deep from the bottom of your frying vessel.)
- 2 cups water
- 3-4 slices galangal
- 2-3 shallots (or half yellow onion)
- 2 tbsp lemongrass (2 bruised lemongrass and sliced biased or 2 tablespoons finely chopped frozen lemongrass)
- 3 Thai chili peppers (pounded or chopped or sliced)
- 3 tbsp fish sauce
- 2 tbsp tamarind juice (or concentrate)
- 2 tbsp Thai chili paste (AKA Nam Prik Pao) (Chili jam)
- 1 lb mushrooms (preferably oyster, King oyster, straw, or any Asian mushrooms.)
- 1 cup coconut milk
- 4-5 Makrut lime leaves (Kaffir lime leaves)
- ¼ cup cherry tomatoes (optional)
- 2 green onion (chopped into 1 inch pieces)
- 2 tbsp cilantro (chopped)
- 2-3 dried chilies (fried or toasted and optional)
- 2 tbsp culantro (saw tooth corianter) (chopped and optional)
- 1½ - 2 tbsp fresh lime juice
Instructions
- Pat the fish dry, lightly season with salt, and fry on medium heat for 7–9 minutes on each side. Flip the fish only once, waiting until a nice crust forms on the bottom and the fish turns golden brown.
- Place the fried fish on a paper towel to drain excess oil and set aside.
- Optionally, fry dried chilies for 30 seconds (until smokey), then set them aside.
- Discard the frying oil, fill the pan with water, and bring it to a boil.
- Add galangal, lemongrass, Thai chilies, fish sauce, tamarind juice, and Thai chili paste to the water, then bring the broth to a boil.
- Add mushrooms to the broth and let them cook.
- Devein the kaffir lime leaves, add them to the broth, and bring the soup to a final boil.
- Optionally, halve cherry tomatoes and add them to the soup.
- Turn off the heat and stir in chopped cilantro, culantro, green onions, fried chilies, and fresh lime juice. Adjust the taste to your preference.
- Pour the Tom Yum broth into a serving dish, place the fried fish in the center, and serve with steamed rice. Enjoy!
Video
@stickyricethaikitchen Tom Yum Pla Ingredients 1 red snapper (Or Tilapia or any fresh water fish. Scaled and gutted) 1½ tsp sea salt (1/2 tsp to season the fish and 1 tsp for the soup) oil (As needed for frying. Try to have 1 inch deep from the bottom of your frying vessel.) 2 cups water 3-4 slices galangal 2-3 shallots (or half yellow onion) 2 tbsp lemongrass (2 bruised lemongrass and sliced biased or 2 tablespoons finely chopped frozen lemongrass) 3 Thai chili peppers (pounded or chopped or sliced) 3 tbsp fish sauce 2 tbsp tamarind juice (or concentrate) 2 tbsp Thai chili paste (AKA Nam Prik Pao) (Chili jam) 1 lb mushrooms (preferably oyster, King oyster, straw, or any Asian mushrooms.) 1 cup coconut milk 4-5 Makrut lime leaves (Kaffir lime leaves) ¼ cup cherry tomatoes (optional) 2 green onion (chopped into 1 inch pieces) 2 tbsp cilantro (chopped) 2-3 dried chilies (fried or toasted and optional) 2 tbsp culantro (saw tooth corianter) (chopped and optional) 1½ – 2 tbsp fresh lime juice #tomyum#thaifood#fishrecipe#wholefish#thaicooking#highprotein#eastrecipes#soupseason#hotandsoursoup#tomyumsoup#lunarnewyear#lunarnewyear2025#chinesenewyear#asiannewyear
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