Tom Kha Pla

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Begin by preparing the coconut milk and broth. In a pot, combine 1 can of coconut milk and 2 cups of chicken or vegetable broth over medium heat.

Ingredients quick view

1 pound white fish fillets (like tilapia or cod)

1 can (13.5 ounces) coconut milk

2 cups chicken or vegetable broth

3-4 kaffir lime leaves

2-3 stalks lemongrass, cut into pieces

3-4 slices galangal (or ginger as a substitute)

1-2 Thai bird's eye chilies, sliced

1 tablespoon fish sauce

1 tablespoon lime juice

Fresh cilantro for garnish (optional)

Ensure not to boil the coconut milk vigorously to prevent curdling.

Use fresh galangal for the best flavor, but ginger can work in a pinch.

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