Ingredients with Measurements:
- 1 lb. of white fish fillets (such as cod or tilapia)
- 4 cups of chicken or fish broth
- 2 lemongrass stalks, bruised and chopped
- 3 kaffir lime leaves, torn
- 2 Thai chilies, sliced
- 1-inch piece of galangal, sliced
- 3 cloves of garlic, minced
- 1 small onion, chopped
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1 tablespoon of palm sugar
- 1/4 cup of cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Prepare the fish by cutting it into bite-sized pieces and set aside.
2. In a large pot or Dutch oven, bring the chicken or fish broth to a boil.
3. Add the lemongrass, kaffir lime leaves, Thai chilies, galangal, garlic, and onion to the pot.
4. Reduce the heat to medium-low and let the ingredients simmer for 10-15 minutes until fragrant.
5. Add the fish to the pot and let it cook for 5-7 minutes until it is fully cooked.
6. Stir in the fish sauce, lime juice, and palm sugar.
7. Season the soup with salt and pepper to taste.
8. Remove the pot from the heat and stir in the chopped cilantro.
9. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-low heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 2g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Lemongrass: Lemongrass paste or lemon zest can be used as a substitute.
- Kaffir lime leaves: Lime zest can be used as a substitute.
- Thai chilies: Serrano or jalapeno peppers can be used as a substitute.
- Galangal: Ginger can be used as a substitute.
- Fish sauce: Soy sauce can be used as a substitute.
- Palm sugar: Brown sugar can be used as a substitute.
Variations:
- Tom Yam Goong (Spicy Shrimp Soup): Substitute the fish with shrimp.
- Tom Yam Gai (Spicy Chicken Soup): Substitute the fish with chicken.
- Tom Yam Hed (Spicy Mushroom Soup): Substitute the fish with mushrooms.
Tips and tricks:
- Be careful when handling Thai chilies as they are very spicy. Use gloves or wash your hands thoroughly after handling them.
- Adjust the amount of Thai chilies to your desired level of spiciness.
- Use fresh ingredients for the best flavor.
- Serve the soup with steamed rice or noodles for a complete meal.
Storage instructions:
Store the leftover 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 heated through.
Presentation ideas:
Garnish the soup with cilantro leaves and lime wedges.
Garnishes:
Cilantro leaves and lime wedges.
Pairings:
Steamed rice or noodles.
Suggested side dishes:
Thai salad or stir-fried vegetables.
Troubleshooting advice:
- If the soup is too spicy, add more broth or coconut milk to dilute the spiciness.
- If the soup is too sour, add more palm sugar to balance the flavors.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Tom Yam Pla is a traditional Thai soup that originated in Central Thailand. It is known for its spicy and sour flavors and is often made with fish or seafood.
Flavor profiles:
Spicy, sour, savory, and sweet.
Serving suggestions:
Serve the soup hot in bowls with steamed rice or noodles.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai