Tom Yum Pla Thap Tim, or Spicy and Sour Ruby Fish Soup, is a vibrant and flavourful Thai dish that bursts with zesty lime, fragrant lemongrass, and the delicate sweetness of ruby fish. This intensely aromatic soup is a testament to Thai culinary artistry, balancing the potent heat of chilies with the refreshing tang of lime juice and the subtle earthiness of galangal. The rich broth, infused with the unique flavour of the ruby fish, is a culinary experience that will tantalize your taste buds and leave you wanting more. The beautiful reddish hue of the fish, simmered to perfection, is as visually appealing as the soup is delicious.
This recipe will guide you through creating your own authentic Tom Yum Pla Thap Tim at home. From selecting the freshest ingredients to mastering the perfect balance of sweet, sour, salty, and spicy, we'll take you step-by-step through the process, ensuring a delicious and satisfying result. Prepare to be transported to the bustling streets of Thailand with every fragrant spoonful of this exquisite soup.
Tools Needed
- Pot
- Knife
- Cutting board
Ingredients
- Ruby fish (Pla Thap Tim)
- Tom Yum paste
- Lemongrass
- Kaffir lime leaves
- Galangal
- Chili peppers
- Lime juice
- Fish sauce
- Sugar
- Cilantro
- Mushrooms (optional)
- Tomatoes (optional)
- Vegetable oil
Step-by-Step Instructions
Step 1. Prepare and Sauté Aromatics
- Prepare all ingredients.
- Heat vegetable oil in a pot. Add lemongrass, galangal, and chilies. Sauté until fragrant.
Step 2. Simmer the Soup
- Add Tom Yum paste and stir until well combined.
- Add ruby fish, mushrooms (if using), and tomatoes (if using).
- Pour in enough water to cover the fish.
- Bring to a boil, then reduce heat and simmer until fish is cooked through.
Step 3. Season and Finish
- Season with lime juice, fish sauce, and sugar to taste.
Step 4. Serve
- Garnish with cilantro and serve hot.
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- Adjust the amount of chili peppers to your desired spiciness level.
- For a richer flavor, you can add coconut milk.
Nutrition
- Calories: 200-300
- Fat: 10-15g
- Carbs: 15-25g
- Protein: 15-20g
FAQs
1. What type of fish is best for Tom Yum Pla Thap Tim?
While traditionally using ruby fish (Pla Thap Tim), firm white fish like snapper, cod, or basa are excellent substitutes. Choose a fish that holds its shape well during cooking.
2. Can I adjust the spice level?
Absolutely! Start with fewer chilies and add more to your preference. You can also control the heat by removing the seeds and membranes from the chilies before adding them to the soup.
3. What if I don't have all the traditional ingredients?
Don't worry! Many ingredients can be substituted. For example, if you don't have galangal, you can use ginger. Adjust quantities to your taste preference.
Enjoy your homemade Tom Yum Pla Thap Tim! This vibrant and flavorful soup is a perfect dish to share with friends and family, showcasing the best of Thai cuisine. With its balance of spicy, sour, and savory notes, this recipe is sure to become a new favorite.