Soup > Thai Soups

Khanom Wong Khao Tom Pla (Fish Soup with Coconut Milk) Recipe

Ingredients with Measurements:
- 1 lb of white fish, such as cod, cut into 1-inch cubes
- 2 tablespoons of vegetable oil
- 2 tablespoons of garlic, minced
- 2 tablespoons of fresh ginger, minced
- 2 tablespoons of lemongrass, minced
- 2 tablespoons of kaffir lime leaves, minced
- 2 tablespoons of fish sauce
- 2 tablespoons of palm sugar
- 2 cups of coconut milk
- 2 cups of water
- 2 tablespoons of fresh cilantro, chopped
- 2 tablespoons of fresh Thai basil, chopped
- 2 tablespoons of fresh mint, chopped
- 1 lime, cut into wedges

Special Equipment Needed:
- Large pot
- Strainer

Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the garlic, ginger, lemongrass, and kaffir lime leaves and cook for 2 minutes, stirring occasionally.
3. Add the fish sauce and palm sugar and cook for 1 minute, stirring constantly.
4. Add the coconut milk and water and bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the fish cubes and simmer for an additional 5 minutes.
7. Strain the soup into a bowl and discard the solids.
8. Garnish with the cilantro, Thai basil, mint, and lime wedges.

Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium-Low
Serving Size: 4

Nutritional Information:
Calories: 320
Fat: 18g
Carbohydrates: 12g
Protein: 20g

Substitutions for Ingredients:
- Vegetable oil can be substituted with olive oil.
- Fresh ginger can be substituted with ground ginger.
- Kaffir lime leaves can be substituted with lime zest.
- Fish sauce can be substituted with soy sauce.
- Palm sugar can be substituted with brown sugar.
- Coconut milk can be substituted with almond milk.

Variations:
- For a spicier soup, add 1-2 tablespoons of red curry paste.
- For a sweeter soup, add an additional tablespoon of palm sugar.
- For a richer soup, add an additional cup of coconut milk.

Tips and Tricks:
- To make the soup more flavorful, use a high-quality fish sauce.
- To make the soup thicker, add a few tablespoons of cornstarch mixed with a small amount of water.

Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the soup in a pot over medium heat until it is hot and bubbling.

Presentation Ideas:
Serve the soup in individual bowls with a lime wedge and fresh herbs.

Garnishes:
- Fresh cilantro
- Fresh Thai basil
- Fresh mint
- Lime wedges

Pairings:
- Steamed jasmine rice
- Fried tofu
- Sauteed vegetables

Suggested Side Dishes:
- Fried fish cakes
- Spring rolls
- Cucumber salad

Troubleshooting Advice:
- If the soup is too salty, add a few tablespoons of water.
- If the soup is too sweet, add a few tablespoons of lime juice.

Food Safety Advice:
- Refrigerate the soup within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F.

Food History:
Khanom Wong Khao Tom Pla is a traditional Thai dish that is typically served as a soup. It is believed to have originated in the central region of Thailand and is often served as a breakfast or light meal.

Flavor Profiles:
This soup is savory with a hint of sweetness from the palm sugar and a hint of acidity from the lime juice.

Serving Suggestions:
Serve the soup with steamed jasmine rice and a side of fried fish cakes.

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Region: Thai

Taste: Savory, Spicy, Tangy, Aromatic, Creamy