This fish version of tom yam is sour, spicy, and salty, with aromatic notes of lemongrass and makrut lime leaves.
Using the head and bones from a whole fish to make a stock for the soup improves flavor.Adding the aromatics to the soup in layers creates a pronounced sour, salty, and spicy flavor.
If you’re at all familiar with Thai food, then you’ve probably heard of tom yam, the famous spicy and sour soup that's often made with shrimp. What you may not know is that tom yam goes beyond shrimp. The shrimp version, known as, may be the most popular, but there’s also one made with fish, known as tom yam pla, which is just as delicious. Tom yam comes in two types: clear and creamy . This recipe is for a clear version of the soup, and it uses a whole fish for maximum flavor.
Fish is the star here. I use red snapper, but any white-fleshed fish will work, such as sea bass or grouper. You can, or you can delegate the task to your fishmonger, just make sure they give you the head and bones so you can use them, along with cherry tomatoes, lemongrass, onion, galangal, makrut lime leaves, and fish sauce, to make a stock for the soup.
The snapper fillets, meanwhile, is portioned into two-inch pieces and marinated in fish sauce to season them. They're poached in the broth just until done, which only takes a couple minutes. Right before the soup comes off the heat is when I toss in additional makrut lime leaves as well as some fresh Thai green chiles. Adding them at this late stage allows their fresh flavor to shine without it becoming subdued by long cooking.
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