Tom Som / spicy and sour fish soup Recipe

Name: Tom Som / spicy and sour fish soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg fish fillet,or whole fish ,chopped; 700 ml fish stock or any stocck,or water; 4 lemongrass / chopped and crushed; 2 sliced of galangal; 6 kaffir lime leaves; 15 fresh hot chili ,crushed; 5 dried chili ,chopped; 8 cherry tomato,or 2 tomato quartered; 8 fresh sour green tamarind,or 2 tabs lime juice; 1/2 tbsp tamarind paste; 2 tbsp fishsauce; 6 shallots; 1 bunch each spring onions,corianders,sweet basils; 1 tsp salt to taste

Servings: persons

1 kg fish fillet,or whole fish ,chopped
700 ml fish stock or any stocck,or water
4 lemongrass / chopped and crushed
2 sliced of galangal
6 kaffir lime leaves
15 fresh hot chili ,crushed
5 dried chili ,chopped
8 cherry tomato,or 2 tomato quartered
8 fresh sour green tamarind,or 2 tabs lime juice
1/2 tbsp tamarind paste
2 tbsp fishsauce
6 shallots
1 bunch each spring onions,corianders,sweet basils
1 tsp salt to taste

1
The dish need aroma of herbs in ingredients,so first of all bring those herbs to roast in pan on medium heat until,keep stir to protect from burning
2
Meanwhile bring stock to boil with fresh tamarind and tamrind paste,after 5 mins add all roasted herbs,let in boil
3
After another 5 mins to let the sour taste come out from both tamarind,start to seasoning soup by fish sauce,then add in fish sliced,let it cook without stir approximately 5 mins for fish pieces,3 mins for sliced fish fillets
4
After 5 mins ,add dried chili,taste the soup ,this soup must be mildy sour,spicy and sweet by fresh fish ,add salt if need ,add coriander,spring onion,sweet basil,stir,heat off
5
Serve this soup hot with steamed jasmine rice ,garnish with dried chili and sweet basilsl,coriander :)

191

kcal

Calories

Carbs

Protein

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

You need 14 ingredients. The key ingredients include: 1 kg fish fillet,or whole fish ,chopped, 700 ml fish stock or any stocck,or water, 4 lemongrass / chopped and crushed, 2 sliced of galangal, and more.

Yes, Tom Som / spicy and sour fish soup 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!

Tom Som / spicy and sour fish soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions