Thai cuisine · Soups & Stews

Tom Yum Pla

Clear hot and sour fish soup with firm river fish, lemongrass and a bold splash of tamarind.

Ingredients · for 4 servings

• 600 g catfish fillet (or pike-perch)
• 1.5 l fish stock
• 3 stalks lemongrass
• 6 slices galangal (or ginger)
• 5 kaffir lime leaves
• 2 tbsp tamarind paste
• 3 tbsp fish sauce
• 4 shallots
• 3 red chilies
• 200 g tomatoes
• 1 lime
• 1 bunch fresh cilantro

Instructions

1. Cut the catfish fillet into 4 cm pieces, drizzle with 1 tbsp fish sauce and refrigerate until needed; halve the shallots and cut the tomatoes into eighths.
2. Flatten the lemongrass and cut into pieces, tear the lime leaves, and slit the chilies lengthwise.
3. Bring the fish stock to a boil with the lemongrass, galangal, lime leaves and shallots, and simmer uncovered for 12 min. until the broth is fragrant and slightly reduced.
4. Stir in the tamarind paste and remaining fish sauce, add the tomatoes and let simmer for 3 min. until soft but still holding their shape.
5. Add the fish pieces, turn the heat down to a minimum and let poach for 5–6 min. until the flesh is milky white and flakes easily – do not stir so the fish stays intact.
6. Stir in the chilies and the lime juice, sprinkle with chopped cilantro and serve the soup immediately with fragrant rice.