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Tom Yam Lao – Sour and Spicy Fish Soup with Dill
Tom Yam Lao is the Lao take on the sour, spicy soup you know from Thailand. The broth gets its aroma from roasted shallots, garlic and chilies, plus lemongrass, galangal and makrut lime leaves. Padaek replaces the chili paste of the Thai version and makes the soup saltier. Fish goes into the pot, often catfish, along with plenty of dill. You stir in the lime juice at the end. Serve with sticky rice.
Tom Yam Lao – Sour and Spicy Fish Soup with Dill
Laura Chen
4
20 minutes
25 minutes
190
Lao
Soup
Tom Yam Lao is the Lao version of the sour, spicy soup: you cook pieces of fish in a broth of lemongrass, galangal and roasted shallots and season it with padaek. Unlike Thai tom yum with shrimp or chicken, this one uses fish, plenty of dill and no chili paste. Serve with sticky rice.
Ingredients
- 600 g skin-on fish fillet (catfish, tilapia or pike-perch), in 4 cm pieces
- 1.2 l water
- 3 stalks lemongrass, in 5 cm pieces, bruised
- 20 g galangal (a sharp relative of ginger), sliced
- 5 makrut lime leaves (leaves of the makrut lime), torn
- 4 shallots, unpeeled
- 4 garlic cloves, unpeeled
- 5 bird's eye chilies
- 2 tbsp padaek (Lao fermented fish sauce with pieces of fish)
- 1 tbsp fish sauce
- 2 tomatoes, quartered
- 4 tbsp lime juice
- 20 g dill, in 3 cm pieces
- 10 g Thai basil, leaves picked
- 2 scallions, in 3 cm pieces
Instructions
- Roast the shallots, garlic and chilies in a dry pan for 6 minutes, until the skins have black spots. Peel the shallots and garlic and lightly crush everything in a mortar.
- Bring the water to a boil with the lemongrass, galangal and makrut lime leaves and simmer for 5 minutes.
- Add the roasted aromatics and the padaek and cook the broth for 5 more minutes.
- Add the fish and tomatoes and cook them over low heat for 6 minutes, until the fish is white and firm. Do not stir, so the pieces stay whole.
- Take the pot off the heat, stir in the fish sauce and lime juice and adjust until the soup tastes sour, salty and spicy.
- Add the dill, basil and scallions and serve the soup right away with sticky rice.
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