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Ingredients
- 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.
Serves
4 persons
Directions
- Cut the onion into rings. Cut the Sereh, galangal, ginger, coriander, lime leaf, and mushrooms into chunks.
- Fry the onion without coloring with sesame oil.
- Add the lemongrass, ginger, lime leaf, mushrooms, galangal, and coriander and fry without coloring.
- Add water, coconut milk, and Tom Yum paste (to taste) and simmer for 1 hour on a simmer.
- Add salt to taste and let all ingredients steep for 4 hours without heat.
- Strain it all and add the fish sauce.
- Cut the pangasius into thin strips and the chestnut mushrooms into thin slices. Then cut the spring onion and red pepper into thin rings
- 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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