If you follow me, you know I love dishes that tell a story, and Tom Kha Pla is a true icon of Thai cuisine. Less spicy than its cousin Tom Yum, this coconut fish broth is very pleasant on the palate: it combines the sweetness of coconut with Asian spices. It's the perfect recipe for those looking for a healthy, exotic dish without the fiery heat of chili peppers. Here, I'm sharing the traditional version, the one enjoyed on the banks of the Chao Phraya River, to bring a little bit of Bangkok into your own kitchen. An irresistible aroma will soon waft from your pot…

Tom Kha Pla: my favorite Thai soup

Thailand

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Preparation time: 10 minutes Cooking time 13 minutes Total time 23 minutes

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional

Ingredients

Portions

• 500g of firm white fish, cut into large cubes. (Cod or monkfish. Salmon, although not traditional, can also be used)
• 400 ml of coconut milk.
• 250 ml of fish stock (or coconut water)
• 3 lemongrass stalks (Use the tender, crushed heart.)
• 5 cm of fresh galangal (cut into rounds – that's better, but you can substitute ginger).
• 5 kaffir lime leaves (torn to release the aroma)
• 150g of mushrooms ( button, shiitake or oyster mushrooms).
• 3 Tbsp of Nuoc-Mâm sauce. (fish sauce)
• 2 tablespoons of fresh lime juice.
• 1 tsp of palm sugar (or brown sugar)
• Fresh coriander and red chilies (depending on your tolerance!).

Preparation

1. In a saucepan, combine the stock and half the coconut milk. Add the lemongrass, galangal, and kaffir lime leaves. If desired, add 1 or 2 small chilies. Bring to a gentle boil and let it infuse for 5 minutes. Mmm, that aroma!

2. Pour in the remaining coconut milk and add the mushrooms. Simmer for another 3 minutes.
3. Add the fish cubes to the simmering liquid. Let them poach for about 4 to 5 minutes. The fish should remain translucent and not fall apart.
4. Turn off the heat (do not cook the lemon). Add the Nuoc-Mâm sauce, sugar and lime juice.

5. Serve piping hot in bowls, sprinkled with fresh coriander and thin slices of chili pepper.

   

Keywords: Tom Kha Pla recipe, Thai fish soup, coconut milk, authentic Thai cuisine, lemongrass galangal broth, healthy Asian dish, coconut fish, easy exotic cuisine, traditional Thai recipe, coconut fish soup.

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