Hot and Sour Soup of White Fish

Name: Hot and Sour Soup of White Fish (Tom Yam Pla)
Cuisine: Thailand
Ingredients: 500 mL (2 cups/16 fl oz) chicken stock; Pinch salt; 2 stalks lemongrass; 5 slices galangal; 3-4 red shallots; 2 coriander (cilantro) roots; 1 medium (350 g/11 oz) whiting or cod, gutted, scaled and sliced; 1 medium (350 g/11 oz) whiting or cod, gutted, scaled and sliced; 1 medium (350 g/11 oz) whiting or cod, gutted, scaled and sliced; 6 straw or oyster mushrooms; 6 straw or oyster mushrooms; 4 kaffir lime leaves, torn; 30 mL (2 tablespoons) fish sauce; Pinch sugar (optional, to taste); 5-10 small fresh green chillies, pounded; 45 mL (3 tablespoons) lime juice; 2 tablespoons fresh coriander (cilantro) leaves

Tom Yam Pla

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

ALTHOUGH TO THE Westerner Tom Yam is synonymous with prawns, to the Thais it is a whole range of soups that are hot and sour — to what degree is determined by individual preference and the ingredients being used. It is an uncomplicated soup therefore it becomes even more important to use prime, fresh ingredients. Crushing the ingredients first extracts flavours that would otherwise only be released after prolonged cooking.

Ingredients

Asia
Thailand
South East Asia
Soup
Spicy
Gluten-free

Ingredients

Method