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Soup · Thai

Tom Klong Pla Grob (Isan Sour Soup with Crispy Fish)

35 min Serves 4 ~132 kcal/serving ~£7.80 (£1.95/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 400 g tilapia fillets
  • 2 lemongrass stalks, bruised
  • 20 g galangal or ginger, sliced
  • 4 kaffir lime leaves
  • 3 tbsp fish sauce
  • 1 tbsp tamarind paste
  • 1 fresh lime
  • 3 fresh red chillies
  • 10 g fresh coriander, chopped

Nutrition (per serving)

Calories
132 kcal
Protein
21.5 g
Carbohydrate
6.4 g
of which sugars
2.6 g
Fat
1.9 g
of which saturates
0.6 g
Fibre
1.4 g
Salt
2.79 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Pat the tilapia fillets dry and fry in a little oil in a pan for 3 to 4 minutes each side until golden and crisp, then break into large flakes.

  2. 2

    Bring 900ml water to the boil in a separate pan with the lemongrass, galangal and kaffir lime leaves.

  3. 3

    Simmer for 8 minutes to let the aromatics infuse the broth.

  4. 4

    Stir in the tamarind paste and fish sauce.

  5. 5

    Add the crispy fish flakes and simmer for 2 minutes.

  6. 6

    Season with a good squeeze of lime juice and the sliced red chillies, scatter with fresh coriander and serve hot.

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