Tom Yum Fish Soup ต้มยำปลา

Method9 steps · about 1 hr 10 min

1. 1

   Step 1: Before beginning, put 4 of the measured 5 cups water in the soup pot and note the liquid level. Set this water aside to reuse in the fish stock; it will help you recognise about 4 cups of finished stock later.

   Uses four of the measured five cups water, reused in stock

2. 2

   Step 2: Broil the dried chillies for 30 seconds to 1 minute until lightly charred, watching closely. Break some apart to release seeds; breaking more makes the soup hotter.

   Char dried chillies · 1 minUses dried chilies

3. 3

   Step 3: Make the fish stock: put fish bones (1 lb), the reserved 4 cups water plus the remaining 1 cup, shallots (2), cilantro roots (3) or stems, smashed garlic (3 cloves), top halves of both lemongrass stalks, optional daikon (1 piece) and the prepared chillies in the pot. Simmer gently over low heat 45 minutes, skimming foam from the surface.

   Simmer fish stock · 45 minUses 1 lb fish bones · remaining one cup water; combine with reserved four cups · 2 shallots · 3 cilantro roots · 3 cloves garlic, smashed · 1 piece daikon · top halves of both lemongrass stalks · four cups used to note pot level, set aside and reused with remaining one cup

4. 4

   Step 4: Remove the fish bones, cilantro roots, daikon and lemongrass tops. You may retain the cooked shallots, garlic and chillies as the author does. If bones are small or have broken apart, strain the stock carefully so no bones remain.

   Uses fish bones and stock aromatics simmered gently forty-five minutes

5. 5

   Step 5: Check that the strained stock is roughly 4 cups using the level noted earlier. Add a little extra water only if it has reduced too far. If more stock remains, retain it and adjust the final seasoning to taste.

   Uses extra water only if needed to top strained stock up to about four cups · stock with bones and stock roots removed and strained carefully when necessary

6. 6

   Step 6: Bring the measured fish stock to a boil for the tom yum.

   Uses roughly four cups strained stock, adjusted with water only if reduced too far

7. 7

   Step 7: Bring the fish stock to a boil, then add lemongrass bottoms, galangal (8 piece), torn kaffir lime leaves and simmer for 4-5 minutes. Note: the herbs are not meant to be eaten; they are used to infuse flavour into the soup only, so make sure you tell your guests not to eat them, or remove them altogether. What I like to do is remove some of them to make it easier to eat (less stuff to navigate around) but I leave some in there for garnish.

   Infuse tom yum herbs · 5 minUses reserved bottom halves of both lemongrass stalks · 8 piece galangal · 10 leaves makrut lime leaves · same measured strained stock brought to a boil

8. 8

   Step 8: Add fish sauce (3 Tbsp), sugar (1 tsp), mushrooms and tomatoes, then the boneless fish (250 g) chunks. Simmer until the fish is fully cooked; begin checking after 1–2 minutes, allowing longer for larger pieces. Only once the fish is cooked, stir in lime juice (¼ cup), taste and add salt (0.5 tsp) as needed.

   Begin checking fish · 2 minUses 3 Tbsp fish sauce · 1 tsp sugar · 150 g oyster mushrooms · 2 Roma tomatoes · 250 g boneless fish · ¼ cup lime juice · 0.5 tsp salt · stock simmered four to five minutes with bottom lemongrass, galangal and torn makrut leaves

9. 9

   Step 9: Garnish with chopped cilantro leaves and serve hot. If desired, put some ready-cooked jasmine or whole-grain rice in each bowl and ladle the soup over it.

   Uses cooked jasmine or whole-grain rice · chopped cilantro leaves for final garnish · fish and vegetables fully cooked, then lime juice and salt adjusted