Tom Kha Pla: The Broth with Asian Flavors

Travel without leaving your kitchen with our version of Tom Kha Pla. Unlike its chicken cousin (Tom Kha Gai), this white fish soup emphasizes lightness and digestibility. It's the ultimate comfort food, where the creaminess of coconut meets the freshness of lime and the subtle warmth of galangal.

A true inner nourishment, this broth warms the body without weighing it down. It's the ideal recipe for a soothing evening, offering a complete nutritional profile in an easily digestible liquid form.

The MyMenoChef plus: A source of good fats and lean protein, with no hidden sugars.

Texture: Velvety, light and fragrant.

Flavor: A perfect balance between acidic (lime), salty (fish sauce) and creamy (coconut).

Preparation time: 10 minutes

Cooking time 13 minutes

Total time 23 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Special diet: naturally gluten-free

Ingredients

500g of firm white fish, cut into large cubes. (Cod or monkfish. Salmon, although not traditional, can also be used)
400 ml of coconut milk.
250 ml of fish stock (or coconut water)
3 stalks lemongrass (Use the tender, crushed heart.)
5 cm of fresh galangal (cut into rounds – that's better, but you can substitute ginger).
5 leaves kaffir lime (torn to release the aroma)
150g ( of mushrooms button, shiitake or oyster mushrooms).
3 Tbsp of Nuoc-Mâm sauce. (fish sauce)
2 tablespoons of fresh lime juice.
1 tsp of sugar
Fresh coriander and red chilies (depending on your tolerance!).

Preparation

1
In a saucepan, combine the stock and half the coconut milk. Add the lemongrass, galangal, and kaffir lime leaves. If desired, add 1 or 2 small chilies. Bring to a gentle boil and let it infuse for 5 minutes. Mmm, that aroma!
2
Pour in the remaining coconut milk and add the mushrooms. Simmer for another 3 minutes.
3
Add the fish cubes to the simmering liquid. Let them poach for about 4 to 5 minutes. The fish should remain translucent and not fall apart.
4
Turn off the heat (do not cook the lemon). Add the Nuoc-Mâm sauce, sugar and lime juice.
5
Serve piping hot in bowls, sprinkled with fresh coriander and thin slices of chili pepper.

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