Tom Ka Pla (Fish)

Hello, today, I will make Tom Ka Pla (Fish) soup western style by add potato, carrot, and mushroom. It’s famous soup in Thailand. It’s easy to make. Let’s begin.

Ingredients that you need to do Tom Ka Pla (Fish).

1. Sea bass.

2. Finger chile, shallot, galanga, lemon grass, kaffir lime leaves, coriander, tamarind paste.

3. Potato, carrot, and mushroom.

4. Seasoning powder, salt, lemon juice, sugar, soy sauce, coconut milk, water, stock soup.

First, you need to get rid of the sea bass smell by boil the water and put the lemon grass, galanga, and kaffir lime leaves. Now cut the sea bass into small cubes. Make sure the water is boiling and boil the sea bass, not too long (The fish meat will be over cook). After that get the fish meat out, rest.

Prepare the soup. First cut the lemon grass, galangal and crush on it a little bit, cut shallot, and (tear the kaffir lime leaves, take the center stem out). Add to the soup stock, water, and add some seasoning powder in the pot. Heat to medium. Then peel potato, carrot, cut into cube and put in the pot. Cook this first low the heat for few minutes. Now pour coconut milk from the box (mix with water 1:2) pour not too much, and keep stir, so the coconut milk will not become thick chunk. Then add mushroom, finger chiles, and kaffir lime leaves. Add the fish meat last, so it will still be cube.

This part is just add seasoning such as: little bit salt, 2 table spoons fish sauce or soy sauce, sugar, lemon juice and (Tamarind paste, only the juice by add hot water to the paste). Every time add ingredients, be sure to taste soup first too adjust the taste. After the taste is right, then pour the coconut milk (Not mix with water), stir. Now pour the Tom Ka Pla into the bowl and add coriander leaves. That’s it. Enjoy Tom Ka Pla (Fish).

Thank you.