Thai
Khao Tom Pla
A gentle Thai rice soup with tender slices of white fish, ginger, Chinese celery, and fragrant garlic oil. The rice is simmered in a clear fish broth until soft and comforting, then seasoned at the bowl with pepper and bright vinegar chilies.
Watch it madeJoy Buasi · 4:49
Ingredients
- Firm white fish fillet, such as sea bass, snapper, or grouper250g
- Fish bones or fish head, rinsed well300g
- Cooked jasmine rice1 1/2 cups
- Water5 cups
- Cilantro roots, bruised2
- Garlic cloves, divided6
- White peppercorns1/2 tsp
- Fresh ginger, julienned2 tbsp
- Tang chai, rinsed and chopped1 tbsp
- Fish sauce1 1/2 tbsp
- Light soy sauce1 tsp
- Granulated sugar1/4 tsp
- Neutral oil2 tbsp
- Chinese celery, chopped1/3 cup
- Spring onions, sliced2
- Cilantro leaves2 tbsp
- Ground white pepper1/2 tsp
- Thai chilies, sliced2
- White vinegar3 tbsp
Method
- Slice the fish fillet into 1 cm thick pieces and keep chilled while you prepare the broth.
- Pound 3 garlic cloves, the cilantro roots, and white peppercorns into a coarse paste.
- Put the water, fish bones, and the pounded paste in a pot, bring just to a simmer, and skim off any foam.
- Simmer gently for 25 minutes, then strain the broth through a fine sieve and discard the solids.
- Finely chop the remaining 3 garlic cloves, then fry them in the neutral oil over medium-low heat until light golden and crisp; strain and reserve both the fried garlic and garlic oil.
- Return 4 cups of strained fish broth to a clean pot and bring to a gentle simmer.
- Add the cooked jasmine rice, tang chai, half of the ginger, fish sauce, light soy sauce, and sugar, then simmer for 8 to 10 minutes until the rice grains soften and the broth turns slightly starchy.
- Lower the heat so the soup barely bubbles, add the fish slices in a single layer, and poach for 2 to 3 minutes until just opaque.
- Taste the broth and adjust with a little more fish sauce if needed.
- Stir the sliced Thai chilies into the white vinegar to make prik nam som for serving.
- Ladle the soup into bowls and top with Chinese celery, spring onions, cilantro, the remaining ginger, fried garlic, a spoonful of garlic oil, and ground white pepper.
- Serve hot with the chili vinegar on the side.
Common questions
What can I substitute for tang chai if I can't find it?
Use pickled mustard greens if available; they give the same salty-sour bite. In a pinch, a small amount of sauerkraut or kimchi, rinsed and finely chopped, can work, but add less and taste carefully so the broth stays balanced.
When should I add the fish so it stays tender and doesn't break apart?
Add the sliced fish at the very end, when the broth is barely bubbling. Poach just until opaque and flakes easily, usually 2 to 4 minutes depending on thickness. Stir gently and avoid a rolling boil, which makes the fish tough.
What are the most common mistakes when making this soup?
Boiling the stock hard, overcooking the fish, and skipping the straining step are the biggest problems. Also avoid too much soy or fish sauce at the start; season lightly and adjust after the rice softens, since the broth concentrates as it simmers.
How do I store and reheat leftovers without ruining the texture?
Cool quickly and refrigerate within 2 hours. Store up to 2 days. Reheat gently over low heat with a splash of water or broth, just until hot. The fish will soften further, so avoid vigorous boiling or microwaving too long.
What should I serve with Khao Tom Pla and can I garnish it differently?
Serve it hot with extra fried garlic, chopped Chinese celery, fresh cilantro, and sliced ginger on the side. A little chili fish sauce or fresh chilies are common. It’s usually a light meal on its own, so keep sides simple.