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

1. Rinse the fish fillets and cut them into bite-sized pieces.
2. In a large pot, bring the stock to a boil.
3. Add the lemongrass, kaffir lime leaves, galangal, and sliced chili to the pot.
4. Simmer the stock for 10 minutes to infuse the flavors of the aromatics.
5. Add the fish to the pot and cook for 5-7 minutes, or until the fish is cooked through.
6. Add the coconut milk and mushrooms to the pot.
7. Simmer for 5 minutes to allow the flavors to meld.
8. Add the fish sauce, lime juice, and palm sugar to the pot.
9. Taste and adjust the seasoning as needed.
10. Serve hot, garnished with coriander leaves.