Tom Yam Fish Eggs ( Tom Yam Kai Pla )


Tom-Yam is the famous Thai spicy soup, it's made with many different ingredients and this is one of the more obscure versions. It uses roe (the egg sack of a fish), I've used hake roe for this dish, but cod roe and salmon roe can also be used. The cod roe has a particularly nice pinkish colour when cooked ( Better Hake Fish Must Fresh ).

50 gms Hake Fish Roe
10 gms Chopped Lemon Grass
10 gms Chopped Galanga
20 gms Pickled Bamboo
5 gms Tamarind Pulp
2 Chopped Garlic Cloves
3 Kaffir Lime Leaves
2 Tablespoons Fish Sauce
1 Teaspoons Salt
4 Thai Red Chillies, Chopped
350 ml Water
Coriander Leaves

1. Put water into the saucepan over a high heat add the lemon grass, galanga, chopped garlic, kaffir leaves and chopped chillies.
2. Clean the hake roe and add to the pan.
3. Add the pickled bamboo, fish sauce, salt, and tamarind and boil for 5 minutes.
4. Garnish with the coriander leaves.

Serve With
Sticky Rice

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