Thai Fish Soup Recipe (Tom Yum Pla)
Healthy and authentic Thai fish soup recipe (tom yum pla) made with fresh herbs and spices. An easy 30-minute recipe!
Equipment
- Cutting board and sharp knife
- Soup pot
- Spoon or ladle
Ingredients
- 1.5 lb fish, see notes
- 6 1/4 cup water
- 2 stalks lemongrass, thinly sliced
- 2 slices galangal
- 2 cloves garlic, minced
- 1/2 cup shallots, sliced
- 2 tbsp fresh tamarind
- 5 kaffir lime leaves, stems removed
- 1/2 tbsp salt
- 2 tbsp fish sauce
- 1 tsp MSG
- 2/3 cup tomatoes, quartered
- 4 green onions, chopped
- a handful of cilantro, chopped
Instructions
- Rinse the fish under cold water and scrub with salt and flour to eliminate any fishy smells. Remove scales and guts, then pat dry and cut into large chunks for your soup.
- Place a pot over medium heat and add your water. Add galangal, kaffir lime leaves, shallots, garlic, and fresh tamarind. Then, add MSG, fish sauce, and salt. Let it simmer for 5 minutes.
- Add fish pieces and tomatoes. Let the soup simmer for approx 3 minutes.
- Turn off heat and stir in green onions, and cilantro. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Fish: I used a whole tilapia, feel free to use your favorite type of fish like cod or sea bass.
Calories: 309kcal | Carbohydrates: 19g | Protein: 50g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 118mg | Sodium: 2265mg | Potassium: 1152mg | Fiber: 2g | Sugar: 8g | Vitamin A: 713IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 3mg
