|Tom Yam Pla|
This fantastic spicy yet sour soup is simply delicious!
1.5 litres chicken or fish stock
4 whole roasted shallots
3 kaffir lime leaves, torn
1 stalk lemongrass, cut into 3 cm lengths
300g fish, scaled, gutted and cut into fillets (or cheat as I do and buy fish fillets – make sure it is a firm white fish.
4 crispy fried dried red chillies
1 shallot, sliced
3 blades corriander
1-2 tablespoons fish sauce
2-3 limes, juiced
2 tablespoons tamarind juice
In a pot, add the stock and bring to a simmer.
Add the roasted shallots, kaffir lime leaves and lemongrass. Simmer for 10 minutes.
Add the fish fillets and simmer until just cooked. Add the chillies, shallot and coriander. Cook for 5 minutes.
Season the soup with the fish sauce, lime juice and tamarind juice. Just before serving, adjust the seasoning, it may need more stock, lime juice or fish sauce.
The Thai people eat this soup with white rice