Tom Yum Fish Soup

    30 minutes

    This Thai soup is ideal for any low fat fish such as trout, catfish or snapper. The soup is slightly spicy but has a great lemon/lime over-tone to it.

    19 people made this

    Serves: 4 

    • 6 cups (1 1/2 litres) chicken or fish stock
    • 4 whole roasted shallots
    • 3 kaffir lime leaves, torn
    • 1 stalk lemongrass, cut into 3cm lengths
    • 300g fish, scaled, gutted and cut into steaks
    • 4 crispy fried dried red chillies
    • 1 shallot, sliced
    • 3 sprigs Thai coriander
    • 1-2 tablespoons fish sauce
    • 2-3 limes, juiced
    • 2 tablespoons tamarind juice

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a saucepan add the stock and bring to a simmer.
    2. Add the roasted shallots, kaffir lime leaves and lemongrass. Simmer for 10 minutes.
    3. Add the fish steaks and simmer until just cooked. Add the chillies, shallot and coriander. Cook for 5 minutes.
    4. Season the soup with the fish sauce, lime juice and tamarind juice.
    5. Just before serving adjust the seasoning as it may need more stock, lime juice or fish sauce.

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