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Your own Pangasius
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  • 15 grams of sesame oil
  • 40 gram Tom Yum paste (add to taste)
  • 1 liter of coconut milk
  • 1 liter of water
  • 75 grams of lemongrass
  • 30 grams of laos
  • ¼ bunch of coriander
  • 30 grams of lime leaf (Djeroek Poeroet)
  • 30 grams of ginger
  • 200 grams of onion
  • 200 grams of mushrooms
  • 40 grams of fish sauce
  • 160 grams Pangasius fillet
  • 4 pieces of chestnut mushrooms
  • 2 pieces of spring onion
  • 40 grams of bean sprouts
  • ¼ piece of red pepper, fresh
  • 10 grams of cilantro

VIDEO: Thai Tom Yum Pla with pangasius

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It’s getting hot in here! This Thai Tom Yum Pla with pangasius will definitely spice up your day. Start cooking and enjoy the taste of Asia.


4 persons


  1. Cut the onion into rings. Cut the Sereh, galangal, ginger, coriander, lime leaf, and mushrooms into chunks.
  2. Fry the onion without coloring with sesame oil.
  3. Add the lemongrass, ginger, lime leaf, mushrooms, galangal, and coriander and fry without coloring.
  4. Add water, coconut milk, and Tom Yum paste (to taste) and simmer for 1 hour on a simmer.
  5. Add salt to taste and let all ingredients steep for 4 hours without heat.
  6. Strain it all and add the fish sauce.
  7. Cut the pangasius into thin strips and the chestnut mushrooms into thin slices. Then cut the spring onion and red pepper into thin rings
  8. Serve the pangasius, mushrooms, spring onions, and red pepper in a soup bowl and pour the boiling soup into the plate.

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