Tom Yum Pla

Tom Yum Pla is a vibrant and aromatic Thai soup that combines the freshness of fish with the tangy and spicy notes of traditional Tom Yum flavors. This healthy dish is perfect for a light meal, bursting with herbs and spices that awaken the senses.

Ingredients

• White fish fillets (e.g., tilapia or snapper) - 200 grams
• Water - 500 ml
• Lemongrass - 1 stalk, cut into 4 pieces and smashed
• Kaffir lime leaves - 4 leaves, torn
• Galangal - 1 inch piece, sliced
• Thai bird's eye chilies - 2, smashed
• Fish sauce - 2 tablespoons
• Lime juice - 2 tablespoons
• Mushrooms (e.g., straw or oyster) - 100 grams, sliced
• Cherry tomatoes - 100 grams, halved
• Fresh cilantro - a handful, chopped
• Green onions - 2, sliced
• Sugar (or coconut sugar) - 1 teaspoon

Steps

1. In a pot, bring 500 ml of water to a boil over medium heat.
2. Add the smashed lemongrass, torn kaffir lime leaves, sliced galangal, and bird's eye chilies to the boiling water.
3. Let the mixture simmer for about 5 minutes to infuse the flavors.
4. Add the sliced mushrooms and halved cherry tomatoes to the pot, and cook for another 5 minutes.
5. Gently add the white fish fillets to the pot, cooking for about 5-7 minutes until the fish is cooked through and flaky.
6. Stir in the fish sauce, lime juice, and sugar, adjusting the taste as necessary.
7. Remove from heat and add the chopped cilantro and sliced green onions.
8. Serve hot, garnished with additional cilantro if desired.

Nutrition

• Calories: 180
• Protein: 25 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 60 mg
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• Contains anti-inflammatory ingredients like ginger and chilies, which may boost immunity.

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