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Tom Kha Pla (ต้มข่าปลา) – Coconut Soup with Fish
Tom Kha Pla is a coconut soup from Thailand that is cooked in a similar way in Laos. The name comes from galangal, kha in Thai, which steeps in coconut milk along with lemongrass and makrut lime leaves. Instead of chicken, you poach pieces of white fish in it for just a few minutes. Lime juice and fish sauce make the soup sour and salty, and chilies bring heat. You eat it with jasmine rice as part of a meal with several dishes.
Tom Kha Pla (ต้มข่าปลา) – Coconut Soup with Fish
Laura Chen
4
15 minutes
20 minutes
290
Thai
Soup
Tom Kha Pla is the fish version of the Thai coconut soup with galangal, lemongrass and makrut lime leaves. Instead of chicken as in tom kha gai, pieces of firm white fish steep in the coconut milk for only 4 minutes. Lime juice and fish sauce make the soup sour and salty.
Ingredients
- 400 g firm white fish fillet, such as cod or pollock, cut into 3 cm pieces
- 400 ml coconut milk
- 400 ml fish stock
- 5 cm galangal (a sharp relative of ginger), in thin slices
- 2 stalks lemongrass, cut on the diagonal into 4 cm pieces and bruised
- 5 makrut lime leaves, torn
- 200 g button or oyster mushrooms, halved
- 3 bird's eye chilies, bruised
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tsp palm sugar or brown sugar
- 3 stems cilantro, roughly picked
Instructions
- Bring the fish stock and half the coconut milk to a simmer in a pot.
- Add the galangal, lemongrass and makrut lime leaves and let everything steep over low heat for 10 minutes, until the soup smells strongly aromatic.
- Add the mushrooms, chilies and the remaining coconut milk and simmer for 3 minutes, until the mushrooms are soft.
- Lay the fish pieces in the soup and let them poach for 4 minutes without stirring, until white and just cooked.
- Take the pot off the heat. Gently stir in the fish sauce, palm sugar and lime juice and adjust. The soup should taste sour, salty and slightly sweet.
- Ladle the soup into bowls and scatter cilantro on top. Jasmine rice goes well with it.
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