Tom Kha Pla: my favorite Thai soup

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 kitchen. An irresistible aroma will soon waft from your pot...

Preparation time: 10 minutes

Cooking time 13 minutes

Total time 23 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Special diet: naturally gluten-free

Ingredients

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.

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