Tom Yum Pla - Thai Fish Soup

Traditionally, tom yum soup is prepared by simmering seafood stock with aromatics. Use our Crab Broth as a soup base to save time and add umami

Serves 6 | 45 minutes

We slow simmer our Crab Broth so you can make a quick tom yum or seafood soup

Ingredients

• 1 ½ lbs cod or haddock (shrimp works well, too)

• 1 Tbsp neutral oil

• 2 stalks of lemongrass, tough leaves removed and cut to 1” lengths

• 2” knob of ginger, peeled and roughly chopped

• 4 cloves garlic, peeled

• 2 medium shallots, roughly chopped

• 4 Makrut lime leaves (or 2 Limes, zested and juiced)

• 10 sprigs cilantro, leaves removed and set aside

• 6 cups water

• 6 envelopes St. Ours Crab Broth

• 2 Tbsp Worcestershire sauce

• ⅔ cup plum tomatoes, chopped

• 1 tsp sugar or honey

• 1 jalapeno, sliced

• ½ tbsp salt to taste

• 4 scallions, chop whites for soup and greens for garnish

Directions

1. Clean the fish then chop into large 2” chunks

2. Place lemongrass, ginger, garlic, shallots, lime leaves (or lime zest), and cilantro stems in a food processor or blender and process into a paste (or finely chop)

3. Heat oil in soup pot. Add the ginger-garlic paste and sauté for 1 minute until fragrant

4. Add water into pot and scrape up ginger-garlic paste from bottom. Increase heat to medium-high. When water is hot, whisk in St. Ours Crab Broth. Add Worcestershire sauce and lime juice. Simmer for 30 minutes

5. Reduce heat to medium and add fish, tomatoes, sugar, and jalapeno. Return to simmer and cook for 7-10 minutes until the fish cooks through

6. Add salt to taste. Serve with a garnish of scallion greens and cilantro leaves