Tom Yum Pla (Fish Tom Yum Soup)
Ingredients: fish bones, water, shallots, garlic, lemongrass tops · 60 min cook time · 350kcal · ₩26,550
Ingredients
500g fish bones, 2L water, 3ea shallots, 4ea garlic, 2줄기 lemongrass tops, 1줌 cilantro stems, 100g daikon, 5ea dry chilies, 2줄기 lemongrass (bottom half), 50g galangal, 5ea kaffir lime leaves, 30ml fish sauce, 10g sugar, 150g oyster mushrooms, 2ea tomatoes, 400g tilapia, 50ml lime juice, 5g salt, 10g freshly chopped cilantro
Instructions
1. Cover fish bones (like halibut) with water in a pot to make fish stock. If using fish heads, leave them in for extra flavor and tender meat.
2. Add roughly chopped shallots, smashed garlic, smashed lemongrass tops, cilantro stems, daikon (optional), and broiled dry chilies to the pot. For spicier soup, break chilies apart; for mild, leave them whole.
3. Simmer the stock for about 45 minutes. Skim off any foam as needed.
4. Taste the broth and add more broken chilies if you want it spicier.
5. Remove the bones, daikon, and any other unwanted solids from the pot. Strain if necessary to ensure no small bones remain.
6. Turn the heat back on and add smashed lemongrass (bottom half), frozen galangal slices, and roughly torn kaffir lime leaves to the broth.
7. Simmer for about 3-4 minutes to infuse the flavors from the herbs into the broth.
8. Season the broth with fish sauce and a little sugar to balance the salty and sour flavors.
9. Bring the soup to a boil, then add oyster mushrooms and tomatoes.
10. Add the tilapia fish last. Cook until the fish is done, the tomatoes are soft, and the mushrooms are cooked.
11. Turn off the heat and finish the soup with a generous amount of lime juice. This will turn the broth from clear to opaque.
12. Add more salt to taste if needed, without adding more fish sauce.
13. Garnish with freshly chopped cilantro before serving.
14. Serve with rice in the soup bowl, eating it like a rice soup.
Source: Watch the original video