Khao Tom Pla (Rice Soup With Fish) Recipe

Name: Khao Tom Pla (Rice Soup With Fish)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 3 garlic cloves, minced; 6 cups chicken stock; 3 slices fresh galangal root or 3 slices fresh gingerroot; 1 tablespoon pickled cabbage, minced (called tang chye, chinese pickled cabbage) (optional); 1 teaspoon salt; 1/2 teaspoon white pepper; 3 cups cooked jasmine rice or 3 cups cooked long-grain rice; 1 lb fresh fish fillet, cut into bite-sized pieces (red snapper, flounder or salmon); 1 stalk celery, sliced thinly; 2 tablespoons nam pla; 2 scallions, thinly sliced (optional); 2 tablespoons fresh cilantro leaves, minced (optional)

Servings: persons

2 tablespoons oil
3 garlic cloves, minced
6 cups chicken stock
3 slices fresh galangal root or 3 slices fresh gingerroot
1 tablespoon pickled cabbage, minced (called tang chye, chinese pickled cabbage) (optional)
1 teaspoon salt
1/2 teaspoon white pepper
3 cups cooked jasmine rice or 3 cups cooked long-grain rice
1 lb fresh fish fillet, cut into bite-sized pieces (red snapper, flounder or salmon)
1 stalk celery, sliced thinly
2 tablespoons nam pla
2 scallions, thinly sliced (optional)
2 tablespoons fresh cilantro leaves, minced (optional)

1
Heat the oil in a wok or skillet over medium heat and stir fry teh garlic until fragrant and golden brown, 1-2 minutes. Set aside.
2
In a large saucepan, bring the chicken stock to a boil over high heat. Reduce the heat to medium and add the galangal and tang chye. Season with the salt and pepper and simmer for about 7 minutes.
3
Add the rice and bring the mixture to a boil.
4
Add the fish pieces and simmer for about 5 minutes until fish is cooked.
5
Stir in the celery and fish sauce and remove from heat.
6
Serve hot garnished with the crispy fried garlic, scallions and cilantro leaves.

1295

kcal

Calories

Fat

140

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons oil, 3 garlic cloves, minced, 6 cups chicken stock, 3 slices fresh galangal root or 3 slices fresh gingerroot, and more.

Yes, Khao Tom Pla (Rice Soup With Fish) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Khao Tom Pla (Rice Soup With Fish)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions