Name: Tom Yam Pla (Thai Spicy and Sour Soup with Fish)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: For the Fish:; 2 1/2 pounds (1.1kg) head-on whole red snapper, scaled, gutted, filleted, and fillets cut into 2-inch pieces (reserve head and bones for stock; see note); 2 teaspoons fish sauce; For the Fish Stock:; 1 cup grape tomatoes (5 1/2 ounces; 160g); 2 stalks lemongrass, bottom 6 inches only, outer leaves discarded, tender core lightly smashed and cut into 2-inch lengths (about 80g); 1/2 white onion (4 ounces; 115g), peeled and sliced in half; One 4-inch piece fresh galangal (50g), peeled and roughly smashed in a mortar and pestle; 10 fresh or frozen makrut lime leaves (6g), roughly torn; 1 tablespoon (15ml) fish sauce; For the Soup:; 10 to 15 dried Thai chiles (5g), stemmed; 1/2 cup grape tomatoes (2 3/4 ounces; 80g); One 4-inch piece fresh galangal (50g), peeled and thinly sliced; 4 stalks lemongrass, bottom 6 inches only, outer leaves discarded, tender core lightly smashed and cut on a bias into 2-inch lengths (about 160g); 4 small shallots (50g), peeled and roughly smashed in a mortar and pestle; 10 fresh or frozen makrut lime leaves (6g), middle ribs removed (see note); 5 to 7 fresh green Thai chiles (6g), stemmed and roughly smashed in a mortar and pestle; 1/4 cup (60ml) fish sauce; 1/4 cup (60ml) fresh lime juice from 2 limes; 5 sprigs (12g) fresh culantro leaves and tender stems, cut into 1/2-inch pieces (see note); Cooked jasmine rice , for serving

Ingredients

(Servings: 4)

2 1/2 pounds (1.1kg) head-on whole red snapper, scaled, gutted, filleted, and fillets cut into 2-inch pieces (reserve head and bones for stock; see note)

2 teaspoons fish sauce

1 cup grape tomatoes (5 1/2 ounces; 160g)

2 stalks lemongrass, bottom 6 inches only, outer leaves discarded, tender core lightly smashed and cut into 2-inch lengths (about 80g)

1/2 white onion (4 ounces; 115g), peeled and sliced in half

One 4-inch piece fresh galangal (50g), peeled and roughly smashed in a mortar and pestle

10 fresh or frozen makrut lime leaves (6g), roughly torn

1 tablespoon (15ml) fish sauce

10 to 15 dried Thai chiles (5g), stemmed

1/2 cup grape tomatoes (2 3/4 ounces; 80g)

One 4-inch piece fresh galangal (50g), peeled and thinly sliced

4 stalks lemongrass, bottom 6 inches only, outer leaves discarded, tender core lightly smashed and cut on a bias into 2-inch lengths (about 160g)

4 small shallots (50g), peeled and roughly smashed in a mortar and pestle

10 fresh or frozen makrut lime leaves (6g), middle ribs removed (see note)

5 to 7 fresh green Thai chiles (6g), stemmed and roughly smashed in a mortar and pestle

1/4 cup (60ml) fish sauce

1/4 cup (60ml) fresh lime juice from 2 limes

5 sprigs (12g) fresh culantro leaves and tender stems, cut into 1/2-inch pieces (see note)

Cooked jasmine rice , for serving

Tom Yam Pla (Thai Spicy and Sour Soup with Fish)

Ingredients

For The Fish

For The Fish Stock

For The Soup

Steps

Nutrition Facts

Comments

Tom Yam Pla (Thai Spicy and Sour Soup with Fish)

Ingredients

For The Fish

For The Fish Stock

For The Soup

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts