Tom kha pla is a traditional Thai soup made with fish and coconut milk. It has a spicy and sour flavor and is often served with rice.
Ingredients
- 1.5-2lbs fish fillets (such as cod or salmon)
- 1 can (400ml) of coconut milk
- 2 cups of chicken, shrimp or fish stock
- 3 stalks of lemongrass, bruised
- 3-4 kaffir lime leaves
- 1-2 red chilies, sliced (depending on your desired level of spiciness)
- 1-inch piece of galangal or ginger, sliced
- 1/2 cup of straw mushrooms, sliced
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of palm sugar (or brown sugar)
- Coriander leaves, for garnish
Preparation
- Rinse the fish fillets and cut them into bite-sized pieces.
- In a large pot, bring the stock to a boil.
- Add the lemongrass, kaffir lime leaves, galangal, and sliced chili to the pot.
- Simmer the stock for 10 minutes to infuse the flavors of the aromatics.
- Add the fish to the pot and cook for 5-7 minutes, or until the fish is cooked through.
- Add the coconut milk and mushrooms to the pot.
- Simmer for 5 minutes to allow the flavors to meld.
- Add the fish sauce, lime juice, and palm sugar to the pot.
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with coriander leaves.