Tom Yum Pla (Healthy Thai Fish Soup)
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Tom yum pla is one of the most healthy, refreshing and flavorful Thai fish soups you’ve ever tasted! It’s a variation of the tom yum soup, with fresh fish instead of shrimp, and AT least equally delicious! As the fishy broth is bubbling away, the aromas of the herbs will make your tummy growl. You won’t be able to resist diving into a bowl of this goodness!
What is tom yum pla
Tom yum pla ain’t your ordinary soup, it’s packed with fish, and a fragrant medley of lemongrass, galangal, and kaffir lime leaves.
Have you ever heard of tom yum goong soup? That soup is made with shrimps, it’s incredibly flavorful, and it’s a worldwide hit! A spicy flavor-bomb that will have you hooked from the first bite. To me, tom yum soup is amongst the best of the best of all soups out there!
And this is my healthy fishy twist on the tom yum dish. My fish version is loaded with fresh herbs. This is a mild soup that doesn’t pack the same heat as tom yum goong, but it’s still packed with mouthwatering flavors that you can enjoy guilt free. Everyone at the dinner table can dive in, even the kids are going to love it!
Tilapia fish
In this easy recipe, I used tilapia, which is healthy, cheap, and flavorful! But any white-fleshed fish such as cod will work.
I recommend using a whole fish, including the head and the bones. Using the whole fish, including the head and bones, will add to the flavor of your soup.
In Southeast Asia, we can buy whole fish fresh and cleaned at street food markets. Before cooking the soup, I washed the fish flesh one more time to prevent any fishy smell from affecting the flavor.
Ingredients
Most ingredients can be found at Asian grocery stores or Asian markets.
- Fish
- Fresh tamarind
- Fish sauce
- Salt
- Galangal root
- Lemongrass
- Kaffir lime leaves
- Shallots
- Tomatoes
- Green onions
- Culantro
- Garlic
- Water
Step-by-step instructions
-
Shallots: Cut in half or 4, depending on their size.
Tomatoes: Cut in 4.
Kaffir lime leaves: Tear in half and remove the stem.
Lemongrass: Cut bottom in medium long pieces.
Galangal root: Cut in thin slices.
Green onions: Medium long pieces.
Culantro: Thin slices. -
Cut the fish in 6 pieces, depending on its size. Then, wash and clean it.
-
Bring water to a boil in a cooking pot over medium heat.
-
Add garlic, shallots, tomatoes, lemongrass, kaffir lime leaves, and galangal root.
-
Wait for the soup to boil again, then add fish, salt, fish sauce, and fresh tamarind.
-
Let the soup boil for 10 minutes, then add the green onions and culantro. After this, turn off the heat and serve immediately.
Recipe notes
- You can use any white-fleshed fish, but I prefer to use tilapia.
- Rinse the fish with cold water and clean it thoroughly.
- Adjust the seasoning and flavors to your own taste if you wish.
- Toss in some of your favorite herbs and experiment; Thai basil, mint, ginger, etc.
- Don’t overcook the soup/fish, this will cause the fish to become dry.
- Add some chili flakes for extra spice.
How to serve
- Divide the soup into separate bowls, include a piece of fish in each bowl, and try to include a variety of vegetables as well.
- Garnish with fresh herbs of your choice.
- For some extra heat, you can add dried chili flakes.
- I like to serve any kind of tom yum soup with steamed white rice.
How to store
For storage, allow the soup to cool down to room temperature. Then transfer the soup to an airtight container and store in the refrigerator for up to 3 days.
To reheat: Transfer to a pot over low heat and stir occasionally, or microwave.
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Tom Yum Pla (Healthy Thai Fish Soup)
Description
This mild and healthy variation of Tom Yum soup is perfect for a light and flavorful meal.
Ingredients
Instructions
-
Shallots: Cut in half or 4, depending on their size.
Tomatoes: Cut in 4.
Kaffir lime leaves: Tear in half and remove the stem.
Lemongrass: Cut bottom in medium long pieces.
Galangal root: Cut in thin slices.
Green onions: Medium long pieces.
Culantro: Thin slices. -
Cut the fish in 6 pieces, depending on its size. Then, wash and clean it.
-
Bring water to a boil in a cooking pot over medium heat.
-
Add garlic, shallots, tomatoes, lemongrass, kaffir lime leaves, and galangal root.
-
Wait for the soup to boil again, then add fish, salt, fish sauce, and fresh tamarind.
-
Let the soup boil for 10 minutes, then add the green onions and culantro. After this, turn off the heat and serve immediately.
Servings 3
- Amount Per Serving
- Calories 242kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.9g5%
- Total Carbohydrate 17.8g6%
- Dietary Fiber 1.5g6%
- Sugars 8.1g
- Protein 39.7g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- You can use any white-fleshed fish, but I prefer to use tilapia.
- Rinse the fish with cold water and clean it thoroughly.
- Adjust the seasoning and flavors to your own taste if you wish.
- Toss in some of your favorite herbs and experiment; Thai basil, mint, ginger, etc.
- Don't overcook the soup/fish, this will cause the fish to become dry.
- Add some chili flakes for extra spice.
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