Tom Klong Pla

A Thai sour and spicy fish soup with tomatoes, tamarind, and fresh herbs. Aromatic, bright, and deeply satisfying in under 30 minutes.

thaiseafoodsoupgluten-freedairy-free

Ingredients

1
Cut each tomato from stem to opposite end into quarters; you'll have 12 wedge-shaped pieces total. Leave the seeds inside.
2
Slice each red chili lengthwise from stem to tip into two long halves, leaving the seeds inside for heat.
3
Pat the fish fillets dry with paper towels, then cut them against the grain into 2-inch chunks, roughly the size of walnuts.
4
Pour 4 cups of fish stock into a large pot and set it over medium-high heat until small bubbles rise steadily from the bottom, about 5 minutes.
5
Stir in 2 tablespoons of tamarind paste until completely dissolved into the stock; the liquid will look slightly thicker and smell tangy.
6
Pour in 1.5 tablespoons of fish sauce and stir until evenly combined; taste and adjust if it needs more salt or sourness.
7
Add the 12 tomato wedges and 2 chili halves to the pot; let them float in the stock without stirring for 3 minutes so they begin to soften.
8
Gently slide the fish chunks into the soup, being careful not to break them apart; they will sink at first.
9
Maintain medium heat and let the soup simmer without stirring for 4 minutes, until the fish turns opaque white throughout when you break a piece open with a fork.
10
Scatter 0.25 cup of fresh cilantro leaves across the surface of the soup in a loose pile.
11
Scatter 0.25 cup of fresh basil leaves on top of the cilantro in a separate pile so both herbs are visible.
12
Ladle the soup into two bowls, ensuring each bowl receives fish, tomato, chili, broth, and a mix of both herbs.

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