Sour and spicy fish soup (Tom Yam Pla Chawn)

This is fresh water fish soup in Thai called “Tom Yam Pla Chawn”

  • 1 serpent-head fish weighing about 300 g.
  • 3 roasted shallots
  • 1 tbsp. fish sauce
  • 2 tbsp. lime juice
  • 2 tbsp. tamarind juice
  • 2 kaffir lime leaves, torn into pieces
  • 1 lemon grass stalk, cut diagonally into ½ inch-thick slices.
  • 1 spring shallot, sliced coarsely
  • 1 eryngo plant, sliced coarsely
  • 5-6 crisp fried dried hot chillies
  • 2 cups water

  • Scale, clean and wash the serpent-head, and cut across the body into ½-inch-thick sliced.
  • Put the water in a pot and bring to a boil. Put in the lemon grass, kaffir lime leaves and shallots.  When it returns to a boil, put in fish.  Season with the tamarind juice, lime juice and fish sauce.
  • Add the spring shallots, eryngo and crisp fried dried not chilli, stir everything to gether and remove from the heat.  Pour into a bowl.  And serve.


Jan said…
That bowl of soup looks so lovely! I have never heard of an eryngo plant - I will look it up on Google!
I love the name of the soup in Thai too!
Your blog is fantastic Tan!
lunaticg said…
Will try to cook this tommorow. Thank you for the recipe.
See you around again.
lunaticg said…
If I want to change that fish? what other kind of fish suitable for this recipe?
Tan.wiratchada said…
Hi Jan,
Thank you for lovely comment too.

Hi lunaticg,
Thank you for your comments. For this soup you can use any kind of fish or seafood also can. ;)