Fish Tom Yum, or Tom Yum Pla, is a famous Thai soup known for its vibrant, spicy, and tangy flavors. This version features tender pieces of fish simmered with lemongrass, kaffir lime leaves, and galangal, creating an aromatic broth that’s both refreshing and comforting. Adding chilies and lime juice gives the soup its signature hot and sour profile, making it a staple of Thai cuisine.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients (For Four People)
- 500g white fish fillets (such as tilapia, snapper, or basa), cut into pieces
- 4 cups water or fish stock
- 2 stalks lemongrass, trimmed and cut into 2-inch pieces, smashed
- 5 slices galangal or ginger
- 5 kaffir lime leaves, torn
- 3-4 Thai bird’s eye chilies, smashed (adjust to taste)
- 200g mushrooms, halved (optional)
- 2 tablespoons fish sauce
- 1 teaspoon sugar (optional, to balance flavor)
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons lime juice (adjust to taste)
- Fresh cilantro or Thai basil for garnish
- Fresh red chili slices for garnish (optional)
1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Prepare the aromatic broth
In a pot, bring the water or fish stock to a boil. Add the lemongrass, galangal, kaffir lime leaves, and Thai chilies. Let the broth simmer for about 5 minutes to allow the flavors to infuse.
Step 2: Add the fish and mushrooms
Add the fish pieces and mushrooms (if using) to the pot. Simmer for 5-7 minutes until the fish is cooked through and tender. Avoid stirring too much, as this may break up the fish.
Step 3: Season the soup
Add fish sauce and sugar (if using) to the broth. Taste and adjust seasoning if necessary, to balance salty, spicy, and sour flavors.
Step 4: Add tomatoes and lime juice
Add the halved cherry tomatoes to the soup and cook for another minute. Remove the pot from heat and stir in the lime juice. Adjust the lime juice according to your preference for sourness.
Step 5: Serve
Ladle the soup into bowls, ensuring each serving mixes fish, tomatoes, and broth. Garnish with fresh cilantro or Thai basil and slices of fresh red chili for an extra kick.
Tips and Tricks
Avoid stirring the soup once the fish is added to prevent the fish from breaking. For added richness, stir in a few tablespoons of coconut milk before adding the lime juice. If you can’t find Thai bird’s eye chilies, use regular red chilies, but adjust the amount based on your spice preference.
Serving Suggestions
Serve fish Tom Yum as a starter or a main course alongside steamed jasmine rice. For a complete Thai meal, pair it with a light Thai salad or stir-fried vegetables.
Nutritional Information (Per Serving)
Calories: 180
Protein: 20g
Fat: 5g
Carbohydrates: 10g
Dietary Modifications
- Gluten-Free: This recipe is naturally gluten-free.
- Low-Carb: This soup is low in carbs, perfect for low-carb diets.
- Spice Level: Adjust the number of chilies to control the heat level of the soup.
Storage Suggestions
Refrigerating: Allow the Fish Tom Yum to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 days. When reheating, warm gently on the stovetop over low heat to maintain the delicate flavor of the fish and herbs. Add a bit of fresh lime juice after reheating to restore brightness.
Freezing: For best results, avoid freezing Fish Tom Yum, as the texture of the fish and herbs may change after thawing. If you need to freeze, it’s recommended to freeze the broth only (without fish or lime juice) for up to 1 month. Thaw in the refrigerator overnight, reheat, and add fresh fish and lime juice just before serving.
About the Fish Tom Yum
Tom Yum is one of the most iconic dishes in Thai cuisine, known for its unique balance of hot, sour, and fragrant flavors. Originally made with shrimp, Tom Yum has many variations, including fish, chicken, and even vegetarian versions. Each region in Thailand has its twist on Tom Yum. Still, the essential ingredients—lemongrass, kaffir lime leaves, and galangal—are what gives the soup its unmistakable taste and aroma. Fish Tom Yum is especially popular among seafood lovers and is enjoyed year-round in Thailand.
The name Tom Yum comes from the Thai language and reflects the essential characteristics of the dish:
- “Tom” (ต้ม) means “boiled,” which refers to the method of cooking the soup.
- “Yum” (ยำ) means “mixed” or “spicy and sour salad,” which describes the blend of flavors that are typical in Thai cuisine—hot, sour, salty, and slightly sweet.
Tom Yum translates to something like “boiled mixture” or “boiled spicy and sour“, indicating that this soup combines various ingredients to harmonize flavors. This dish emulates Thai culinary philosophy, which balances different taste profiles in a cohesive experience. The name highlights the cooking technique (boiling) and the distinctive, mixed flavor profile that defines this iconic Thai soup.
Cultural Context
In Thailand, Tom Yum is often enjoyed as part of a communal meal, with diners sharing multiple dishes. The soup’s invigorating flavors make it a favorite for balancing richer dishes or as a refreshing start to a meal. Tom Yum is more than just a dish; it’s a symbol of Thai culinary philosophy, where the interplay of flavors creates a harmonious experience. Fish Tom Yum adds a slight twist to the classic recipe, making it an ideal choice for seafood enthusiasts.
