Tom Kha Pla
Tom Kha Pla is a flavorful Thai soup that features fish in a fragrant coconut milk broth, infused with herbs and spices. It's a perfect blend of sweet, sour, and spicy, making it a beloved dish in Thai cuisine.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Begin by preparing the coconut milk and broth. In a pot, combine 1 can of coconut milk and 2 cups of chicken or vegetable broth over medium heat.
- 2
Add 3-4 kaffir lime leaves, the pieces of 2-3 stalks of lemongrass, and 3-4 slices of galangal to the pot. Allow it to simmer gently for about 10 minutes to infuse the flavors into the broth.
- 3
Next, add the sliced 1-2 Thai bird's eye chilies to the pot. Adjust the quantity based on how spicy you prefer the soup.
- 4
With the broth simmering, gently add 1 pound of white fish fillets to the pot. Let the fish cook for about 5-7 minutes, or until it is opaque and flakes easily with a fork.
- 5
After the fish is cooked, stir in 1 tablespoon of fish sauce for seasoning and flavor. Then, add 1 tablespoon of lime juice to brighten the soup.
- 6
Finally, taste the soup and add salt or pepper to your preference. Serve hot, optionally garnished with fresh cilantro.
Cook notes
Tips
Ensure not to boil the coconut milk vigorously to prevent curdling.
Use fresh galangal for the best flavor, but ginger can work in a pinch.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container in the fridge for up to 2 days.
- Reheat gently on the stovetop when serving leftovers.
Substitutions
- Use ginger slices instead of galangal if unavailable.
- If you can't find kaffir lime leaves, use the zest of lime for a citrusy hint.
What to Serve With
- Steamed jasmine rice to complement the soup.
- A side of Thai spring rolls for a complete meal.
Common Mistakes
- Avoid boiling the soup vigorously to prevent coconut milk from separating.
- Don't overcook the fish; it should be tender but still flaky.
Recipe FAQ
What type of fish is best for Tom Kha Pla?
White fish fillets like tilapia or cod work best for this dish.
Can I make Tom Kha Pla vegetarian?
Yes, you can substitute the fish with tofu and use vegetable broth.
How do I store leftovers?
Store any leftover soup in an airtight container in the fridge for up to 2 days.
Kitchen tools
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Blender
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Saucepan
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Chef knife
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Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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