Tom Kha Pla - ต้มข่าปลา - Thai Coconut Fish Soup - Recipe

May 14, 2020

My Favorite Thai Soup


  • 2” piece peeled ginger
  • 1 Tbsp lime zest
  • 1/4 cup lime juice
  • 6 cups of chicken broth
  • 3/4 lb of raw gulf shrimp deveined shell on
  • 3/4 lb sea bass or cod
  • 10 oz shiitake mushrooms cut into bite size pieces
  • 13.5 oz can coconut milk
  • 2 Tbsp fish sauce
  • 1 Tbsp sugar
  • 2 stalks fresh lemon grass tough layers removed
  • chili oil, cilantro and lime wedges for garnish

Trim lemongrass and cut in half lengthwise. Smash the ginger and lemongrass with the back of a knife. Bring shrimp shells, lemongrass, ginger, lime juice, lime zest and chicken broth to a boil in a stock pot. Reduce the heat and simmer for 15 minutes with the lid on.

Strain the solids from stock into a clean stock pot. Bring the stock back to a boil. Add the mushrooms, coconut milk, fish sauce, and sugar. Cook for 5 minutes. Then turn the heat off and add the shrimp and fish put the lid on and let stand for 5 minutes. Salt and pepper to taste. Serve immediately with garnishes.

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Ⓒ 2020 Nathan Rockhold. All rights reserved.