Tom Yum Pla
A fragrant Thai hot and sour fish soup with lemongrass, kaffir lime leaves, and fresh herbs. This version is simplified for a weeknight but still delivers the classic bright, spicy, and tangy flavors.
- Total time
- 30 min
- Servings
- 4
- Calories
- 180
- Protein
- 28g
Ingredients
- 1 lb fish fillets
- 4 cups water
- 2 stalks lemongrass
- 4 leaves kaffir lime leaves
- 2 whole lime
- 3 whole Thai chilies
- 3 tbsp fish sauce
- ½ cup cilantro
Instructions
- 1
Cut the 1 lb fish fillets into 1-inch chunks and set aside. Slice the 2 lemongrass stalks into 2-inch pieces and smash them lightly with the side of a knife.
- 2
In a pot, bring 4 cups water to a boil. Add the smashed lemongrass and 4 kaffir lime leaves, reduce heat to medium, and simmer for 5 minutes until fragrant.
- 3
Add the fish chunks and 3 tbsp fish sauce. Cook for 3-4 minutes until the fish is opaque and flakes easily with a fork.
- 4
Slice 2 limes in half and squeeze the juice into the soup. Add 3 Thai chilies (smashed or sliced) and stir gently.
- 5
Taste and adjust with more lime juice or fish sauce if needed. Serve hot, garnished with 0.5 cup fresh cilantro leaves.
- 6
Optional: add sliced mushrooms or cherry tomatoes with the fish for extra texture.
Tools you’ll need
- Large pot
- Knife
- Cutting board
- Measuring spoons
- Citrus juicer (optional)
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