AI-generated image
Lao fish soup with dill
Tom pa (ຕົ້ມປາ): clear sour Mekong fish soup with lemongrass, dill and tomato
Restaurants on stilts over the Mekong at Pakse, where the Xe Don river joins it, serve tom pa at lunch in big communal bowls, and southern Lao families make it at home whenever the market has fresh river fish. Chunks of fish poach gently in a clear broth fragrant with lemongrass, galangal and lime leaf, soured with tomato and lime and finished with a generous fistful of dill, an herb Lao cooks use far more than their neighbours. The result is light, tangy and aromatic, with soft fish and a whisper of chilli heat; spoon it over sticky rice or sip it between mouthfuls of jeow. Boiling hard once the fish goes in is the mistake to watch, as the pieces break up and the broth turns cloudy. Chef's tip: add the dill only when the pot is off the heat, so it stays green and sweet.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the broth
- 1.2 litres water
- 3 lemongrass stalksbruised and cut into 5 cm lengths
- 5 slices galangal
- 4 makrut lime leavestorn
- 3 shallotshalved
- 3 fresh bird's eye chilliesbruised
- 2 tomatoescut into wedges
For the fish
- 1 ⅓ lb firm fish steaks or fillets (catfish, tilapia or carp)cut into large chunks
- 2 tbsp fish sauce
- ½ tsp salt
- 2 tbsp lime juice
To finish
- 1 bunch dillabout 25 g, roughly chopped
- 3 spring onionscut into 3 cm lengths
- 1 handful lemon basil leaves (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (8)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Bring 1.2 litres water to the boil in a large pot over a high heat. Add 3 lemongrass stalks, 5 slices galangal, 4 makrut lime leaves, 3 shallots and 3 fresh bird's eye chillies and simmer for 5 minutes, until the broth smells strongly of lemongrass.
5 minStep 2: Add 2 tomatoes and simmer for 3 minutes, until they begin to soften at the edges.
3 minStep 3: Turn the heat down so the broth barely bubbles, then lower in 1 ⅓ lb firm fish steaks or fillets (catfish, tilapia or carp). Poach gently for 6–8 minutes without stirring, until the fish is opaque all the way through and flakes when pressed with a spoon.
8 minStep 4: Season with 2 tbsp fish sauce and ½ tsp salt, then take the pot off the heat and stir in 2 tbsp lime juice. Taste: it should be clearly sour and salty; add more lime if you like.
Step 5: Scatter in 1 bunch dill, 3 spring onions and 1 handful lemon basil leaves and stir once, gently. Ladle into bowls and serve at once with sticky rice and jeow.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 29 g
- Carbs
- 7 g
- Fat
- 3 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lao fish soup with dill take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
Filipino
Ful nabitSprouted fava bean soup
Sprouted beans are ladled out with their cooking liquor in Cairo homes when the weather turns cold or someone is feeling run down, and Egyptians swear by the broth as a pick-me-up. The beans are soaked and left to sprout for a few days, then simmered with onion, garlic and cumin into a light, earthy soup that is sharpened at the table with plenty of lemon. You can eat the beans with a spoon or pop them from their skins. Allow 3 to 4 days for sprouting, although the hands-on work is only about 20 minutes. People with G6PD deficiency (favism) must not eat fava beans. Chef's tip: stop the sprouting when the shoots are about 1 cm long; longer sprouts taste grassy and bitter.
Egyptian
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Japanese