Tom Kha Pla (Thai Coconut Fish Soup)

Name: Tom Kha Pla (Thai Coconut Fish Soup)
Cuisine: Thailand
Ingredients: 1 can (400 ml) Full-fat coconut milk; 500 ml Fish or chicken stock; 5 cm, sliced Galangal; 2 stalks, bruised and cut in 5 cm lengths Lemongrass; 4, torn Kaffir lime leaves; 3, smashed Shallots; 2, smashed Thai bird's eye chilies; 150 g Straw or oyster mushrooms; 300 g, cut in 3 cm chunks Firm white fish (barramundi, cod or snapper); 6 Cherry tomatoes; 2 tbsp Fish sauce; 2 tbsp Lime juice; 1 tsp Palm or brown sugar; 2 tbsp Fresh cilantro

A recipe from Thailand.

🇹🇭 ThailandthailandthaiglutenFreesoupfishdairyFreehalalpescatarian

Nutrition (per serving)

390Calories

23 gProtein

11 gCarbs

28 gFat

4 gSugar

1100 mgSalt

Ingredients

1 can (400 ml) Full-fat coconut milk
500 ml Fish or chicken stock
5 cm, sliced Galangal
2 stalks, bruised and cut in 5 cm lengths Lemongrass
4, torn Kaffir lime leaves
3, smashed Shallots
2, smashed Thai bird's eye chilies
150 g Straw or oyster mushrooms
300 g, cut in 3 cm chunks Firm white fish (barramundi, cod or snapper)
6 Cherry tomatoes
2 tbsp Fish sauce
2 tbsp Lime juice
1 tsp Palm or brown sugar
2 tbsp Fresh cilantro

Method

Bring the stock and half the coconut milk to a gentle simmer with the galangal, lemongrass, lime leaves and shallots. Simmer 10 minutes.
Add the mushrooms and tomatoes and cook 3 minutes.
Stir in the remaining coconut milk, fish sauce and sugar and return to a gentle simmer. Do not boil hard or the coconut milk can split.
Slide in the fish and poach 3–4 minutes until just opaque. Stir gently.
Take off the heat and add the lime juice, chilies and cilantro. Taste and balance salty, sour, spicy and slightly sweet.
Serve with jasmine rice (not in the macros). Eat around the galangal, lemongrass and lime leaves; they are for flavour only.