Tom Yam Pla Khun Ray

This dish was an accident. One night I was called upon to make dinner for the in-laws totally unprepared.  I thought they preferred Thai food so I improvised this dish.   Tom Yam is a hot/sour soup with lemon grass, kaffir lime leaves, galangal, chili's, soup stock, and seafood and mushrooms. It is great soup but I wanted a main course. 

This dish needs:

You will need a frying pan big enough to hold all the fish fillets (I am lucky enough to have a loving mother-in-law who bought me a fish pan). I generally have everything cut up first.  The coriander sprigs (if you can get them) have to be washed well because you need the roots.  Cut the roots off and then chop the leaves and stems.  In most soup dishes (and salsa) we like the roots because that is where the flavour is.

Heat the fry pan first. Add a little olive oil, let it warm, add some garlic.   Don't let it burn.  When it starts to smell good (I am assuming you like garlic) add the fish fillets.  Cook on each side to seal the meat. Move to the side of the pan and add the remaining garlic and onions. Cook until the onions are clear and the garlic is aromatic. Squeeze the limes over both sides of the fish.  If you are worried about over cooking the fish remove to a warm covered dish.

Add the coriander roots and the kaffir lime leaves. Stir them into the onions and garlic.  Add the tom yam broth cook for about 5 minutes add the tomates, chilli and chopped coriander. Cook a few minutes more.  The broth should boil lightly.