Tom Klong Pla Krob (Thai Spicy and Sour Crispy Fish Soup)

[Xeth_]

Dive into the bold flavors of Thailand with our Tom Klong Pla Krob recipe! This fiery soup features crispy fried fish in a spicy and tangy broth infused with lemongrass, kaffir lime leaves, galangal, and Thai chilies. It's a true taste of Thai cuisine that will warm your soul and awaken your senses!

Ingredients:

• 1 lb crispy fried fish fillets (such as tilapia or catfish)
• 4 cups water or fish broth
• 2 stalks lemongrass, smashed and cut into pieces
• 4-5 kaffir lime leaves, torn
• 3 slices galangal or ginger
• 3-4 Thai chilies, bruised
• 1 tomato, cut into wedges
• 1/2 cup straw mushrooms (optional)
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp tamarind paste
• 1 tbsp palm sugar or brown sugar
• Fresh cilantro leaves and chopped green onions, for garnish

Instructions:

1. In a pot, bring water or fish broth to a boil over medium-high heat.
2. Add lemongrass, kaffir lime leaves, galangal or ginger, and Thai chilies. Simmer for 5-7 minutes to infuse the flavors.
3. Add tomato wedges, straw mushrooms (if using), fish sauce, lime juice, tamarind paste, and palm sugar. Stir well to dissolve the sugar.
4. Gently add crispy fried fish fillets to the soup. Cook for 2-3 minutes until the fish is heated through.
5. Remove from heat and garnish with fresh cilantro leaves and chopped green onions.

Serve this Tom Klong Pla Krob hot with steamed jasmine rice for a comforting and aromatic Thai meal!

 

[BABA_]

This traditional Thai soup is a flavor explosion! Crispy fish in a tangy, spicy broth with aromatic herbs and a touch of sweetness. Perfect for warming up and satisfying your taste buds!

A must-try for lovers of Thai cuisine!