Description
Experience the vibrant and soul-warming flavors of authentic Thai cuisine with this light yet deeply flavorful Tom Yum Pla. Packed with fragrant lemongrass, zesty lime, and tender chunks of white fish, this healthy soup balances spicy, sour, and savory notes perfectly. It is a gluten-free and nourishing meal that comes together in under 30 minutes, making it an ideal choice for a busy weeknight dinner that feels like a restaurant-grade treat.
Ingredients
1 lb firm white fish fillets (cod, tilapia, or snapper), cut into 2-inch chunks
4 cups high-quality chicken broth
2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
1-inch piece of galangal (or ginger), sliced into thin coins
5 fresh kaffir lime leaves, torn
3 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon chili paste
1 cup cremini mushrooms, sliced
1/2 cup cherry tomatoes, halved
Fresh cilantro for garnish
Instructions
Add the chicken broth, lemongrass, galangal, and kaffir lime leaves to a large pot and bring to a boil.
Reduce heat and simmer for 5 minutes until the broth is fragrant.
Stir in the chili paste, mushrooms, and tomatoes and simmer for 3–4 minutes until mushrooms soften.
Gently add the fish chunks into the simmering broth and cook for 3–5 minutes until the fish is opaque and cooked through.
Turn off the heat and stir in the fish sauce and lime juice.
Garnish with fresh cilantro before serving.
Notes
Keep leftovers in an airtight container in the fridge for up to 2 days, though it is best eaten fresh. If you cannot find galangal, fresh sliced ginger is a perfect substitute. Adjust the chili paste for your preferred spice level.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Boil/Simmer
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 850mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 65mg