Connie’s notes
You can make this soup with fish fillets and ready-to-use fish stock. It should cut down the prep work tremendously.
But, for best results, buy a whole fish and have it filleted by the monger. Bring home everything and use the head and bones to make the broth and strain. Prep and cooking times will be longer, for sure, but you’ll get the richest flavors.
Ingredients
For the spice base
- 4 slices galangal (rehydrated if using dried)
- ¼ cup sliced lemongrass (lower portion of the stalk only)
- 2 pairs kaffir lime leaves ribs removed
- 2 shallots peeled and roughly chopped
- 1 bird’s eye chili (add another for more heat)
- 2 tablespoons cilantro roots and stems
- 2 slices ginger
- 1 teaspoon fish sauce
- 1 tablespoon coconut sugar dissolved in a teaspoon of water to make a paste
To make the soup
- 4 cups fish broth
- 1 plump tomato diced
- 1 whole stalk lemongrass tied into a knot
- fish sauce to taste
- 2 cups coconut cream
- 500 grams fish fillets (1.1 pounds) thinly sliced
- ¼ cup lime juice
To serve
- cilantro leaves
- lime wedges
Instructions
- Grind all the solid ingredients in the spice base list. Pour in the fish sauce and diluted coconut sugar slowly to make grinding easier.
- Heat the fish broth in a pot, stir in the spice base, tomato, tied lemongrass and fish sauce to taste. Bring to the boil, lower the heat and simmer for ten minutes.
- Slowly pour in the coconut cream and stir. Taste and add more fish sauce, as needed.
- Bring to a gentle boil and allow to cook, uncovered, for five minutes.
- Stir in the fish slices and cook for another five minutes.
- Taste the broth, add more fish sauce, if needed, before stirring in the lime juice.
- Serve your tom kha pla garnished with cilantro.
Chicken picadillo soup
