Healthy Tom Yam Pla: Thai Spicy & Sour Fish Soup
A light and healthy Thai soup featuring fresh fish, aromatic herbs, and a perfect balance of spicy, sour, and savory flavors.
Equipment
- 1 Pot
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 Serving bowl
Ingredients
- 500 g white fish fillets cut into bite-sized pieces
- 3 cups water or fish stock
- 2 stalks lemongrass smashed and cut into 2-inch pieces
- 5 kaffir lime leaves torn
- 3 slices galangal
- 3-5 Thai chilies smashed
- 200 g mushrooms sliced
- 2 medium tomatoes cut into wedges
- 2 tbsp fish sauce
- 1-2 tbsp lime juice
- 1 tsp sugar
- Fresh cilantro for garnish
- Optional: sliced chili for garnish
Instructions
- In a pot, bring water or fish stock to a boil.
- Add lemongrass, kaffir lime leaves, galangal, and Thai chilies. Simmer for 5 minutes.
- Add mushrooms and tomatoes, simmer for 3-5 minutes until tender.
- Add fish pieces and cook until just done, about 3-4 minutes.
- Season with fish sauce, lime juice, and sugar. Adjust to taste.
- Serve hot, garnished with fresh cilantro and optional sliced chili.
Notes
- For extra heat, increase the number of Thai chilies.
- Use fresh lime juice and fish for the most authentic flavor.
- Can substitute fish stock with chicken stock for a richer taste.