Most of us have started a Thai meal with chicken coconut soup, but local chef Philippa Kinsley shared this fish version at a cooking class at Buford Highway Farmers Market. Chef Philippa, “The Blonde Thai,” chose halibut because it is in season and available fresh at the BHFM fish market. Fresh fish has a superior texture and halibut is a particularly firm, excellent for soup. Remember that all fish cooks quickly, so add it just before you are ready to serve.
Tom Kha Pla, Coconut Milk Soup with Fish
Fish
1 pound halibut fillet (or firm white fish) cut into cubes
6 Tablespoons Fish Sauce (Nam Pla)
1 teaspoon fresh ground pepper
Soup Base
3 cans coconut milk
6 stalks lemongrass, sliced on the diagonal into 1 inch lengths
1 piece galangal, thickly sliced
8 Kaffir lime leaves, torn away from the center stalk
6-10 small red Bird’s Eye chilies, pound with the end of a heavy knife to split
2 Tablespoons fish sauce
1 small can straw mushrooms
4-6 Tablespoons fresh lime juice, to taste
Cilantro leaves
Optional: 1 teaspoon chili paste in soybean oil
Marinate fish: Put the fish in a glass dish. Add fish sauce and pepper. Cover and refrigerate for at least 2 hours.
Heat coconut milk in a saucepan. Add lemongrass, galangal, lime leaves. Simmer for 2-3 minutes. Add chilies, straw mushrooms, fish sauce and optional chili paste. Just before serving, add the fish and simmer for 2 minutes or just until the fish is cooked through.
Remove from heat, add lime juice to taste, stir. Serve in bowls topped with cilantro.
Variations: This also works well with shrimp. To replace the fish with chicken, slice it very thinly and add just as you would the fish. If the pieces are small, they will cook almost as quickly. You can use cod in place of halibut, though it is not quite as firms.
Note: Don’t eat the lemongrass, galangal or lime leaves. Some cooks strain these before serving.
Contact Chef Philippa for catering or classes at
Philippa’s Orient, Thai Catering and Culinary school
470 Franklin Red NE
Atlanta, GA 30342
404-255-4760
Cell 404-667-3926
See her recipes for Thai Basil Rolls with Fresh Plum Sauce.
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