Tom Yam Plah

Ingredients for 2 servings:

• 500 ml chicken broth
• 150 g fish fillet(s), firm flesh, possibly catfish
• 1 stalk of lemongrass
• 1 piece(s) of galangal, approx. 5 cm
• 4 kaffir lime leaves
• 3 chili peppers, possibly less or more
• 8 cherry tomatoes
• 6 mushrooms, not so big
• 1 tbsp fish sauce, more if desired
• 2 tbsp lime juice
• 1 tsp palm sugar, or brown sugar
• 1 tsp chili paste, roasted (Nam Prik Pao)
• 3 stalks of coriander

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thai hot and sour fish soup

Cut the lemongrass into approximately 3 cm long pieces, peel and slice the galangal, and tear the kaffir lime leaves. Deseed the chilies if necessary and cut into approximately 1 cm long pieces. Halve the mushrooms and dice the fish fillet. Heat the chicken stock. If you don’t have any homemade stock, use chicken soup stock powder from an Asian store. Add the lemongrass, galangal, and kaffir lime leaves to the stock and simmer for 5-10 minutes. Season to taste with fish sauce, lime juice, chili paste, and sugar. Add the chilies, cherry tomatoes, and mushrooms. Bring back to a boil. Add the fish cubes to the soup and let them simmer briefly. Serve in soup bowls, sprinkle with finely chopped coriander, and serve with Thai fragrant rice. This soup is very low in calories and makes a wonderful light meal or, when combined with a curry and other dishes, a Thai dinner. The serving is sufficient for 3-4 people.