Tom Yum Fish Soup (Tom Yum Pla)
ID: 0aa5eafc...
A light, refreshing, and incredibly comforting traditional Thai soup featuring a savory homemade fish broth. Infused with aromatic lemongrass, galangal, kaffir lime leaves, and toasted dried chilies, it is finished with fresh lime juice for a perfectly balanced sour and savory flavor.
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🍳 Cooking Flow
Simmer fish bones with stock aromatics (shallots, garlic, lemongrass, toasted chilies) for 45 minutes to make a flavorful fish broth, then strain. → Add fresh tom yum herbs (lemongrass bottoms, galangal, kaffir lime leaves) to the strained broth and simmer for 3-4 minutes. → Season the broth with fish sauce and sugar, then stir in mushrooms and tomatoes. → Gently add the fish pieces and cook until done without over-stirring to keep the fish intact. → Turn off the heat, stir in fresh lime juice, adjust with salt to taste, and garnish with chopped cilantro.
Cooking Steps
Brief Cooking Order
Simmer fish bones with stock aromatics (shallots, garlic, lemongrass, toasted chilies) for 45 minutes to make a flavorful fish broth, then strain. → Add fresh tom yum herbs (lemongrass bottoms, galangal, kaffir lime leaves) to the strained broth and simmer for 3-4 minutes. → Season the broth with fish sauce and sugar, then stir in mushrooms and tomatoes. → Gently add the fish pieces and cook until done without over-stirring to keep the fish intact. → Turn off the heat, stir in fresh lime juice, adjust with salt to taste, and garnish with chopped cilantro.
Introduction
A light, refreshing, and incredibly comforting traditional Thai soup featuring a savory homemade fish broth. Infused with aromatic lemongrass, galangal, kaffir lime leaves, and toasted dried chilies, it is finished with fresh lime juice for a perfectly balanced sour and savory flavor.
Step 1
Place the fish bones in a pot, cover with 5 cups of water, and bring to a simmer.
Step 2
Prepare the stock aromatics: smash the garlic and lemongrass tops, roughly chop shallots, prepare cilantro stems, and slice the daikon. Broil the dried chilies for 30 seconds until toasty and fragrant.
Step 3
Add the prepared stock aromatics, daikon, and toasted dried chilies into the pot with the fish bones. Simmer for about 45 minutes, skimming off any foam that rises to the top.
Step 4
Taste the broth for spiciness and snip more chilies into the broth with scissors if a spicier taste is desired. Strain out the fish bones, daikon, and spent aromatics to obtain a clear broth.
Step 5
Bring the strained broth back to a boil and add the fresh tom yum aromatics: lemongrass bottoms, galangal slices, and torn kaffir lime leaves. Simmer for 3 to 4 minutes to extract their oils.
Ingredients List
Important Notes
Toasting dried chilies under the broiler for 30 seconds adds a beautiful smoky depth to the soup.
Adding the fish pieces last and minimizing stirring ensures the tender fish does not break apart in the boiling soup.
Never boil the fresh lime juice; always add it after turning off the heat to preserve its vibrant acidity and prevent it from turning bitter.
Pai recommends serving this soup by pouring it over brown jasmine rice right in the serving bowl for a comforting, complete meal.
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