Thai Smoked Fish Sour Soup

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A smoky, tangy Thai clear soup built around flaked smoked fish, tender galangal, and a sharp tamarind-lime broth. Each bowl is finished with crisp celery, torn herbs, and a hit of fresh chili for the classic sweet-sour-spicy balance.

Nutrition Facts

Per serving (estimated)

• 230 kcalCalories
• 6 gFat
• 1.5 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 6 gSugar
• 30 gProtein
• 880 mgSodium
• 720 mgPotassium
• 90 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the broth

• 6 cups water or light chicken stock
• 3 oz galangal, thinly sliced
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 8 kaffir lime leaves, torn
• 4 shallots, halved
• 2 tablespoons tamarind pulp soaked in 1/4 cup warm water, strained
• 1 tablespoon fish sauce, plus more to taste
• 1 tablespoon palm sugar, grated
• 1 teaspoon Thai chili paste (nam prik pao), optional for depth

For the soup

• 14 oz smoked fish fillet (snakehead, catfish, or mackerel), skin removed
• 2 tomatoes, wedged (optional)
• 3 red bird's eye chilies, lightly smashed
• 2 stalks Chinese celery, cut into 1-inch pieces
• 1 cup sawtooth coriander (culantro) leaves, loosely packed
• 1/4 cup cilantro leaves
• 2 spring onions, sliced on the bias
• Lime wedges, for serving

Directions

1. In a large pot, combine water, galangal, lemongrass, kaffir lime leaves, and shallots. Bring to a boil over high heat, then reduce to medium and simmer 10 minutes to extract the aromatics.
2. Stir in the strained tamarind juice, fish sauce, palm sugar, and chili paste if using. Taste and adjust the balance: add more tamarind for sourness, more palm sugar for sweetness, or more fish sauce for saltiness.
3. Gently flake the smoked fish into large chunks, checking for and removing any small bones. Lower the heat so the broth is barely simmering.
4. Slide the smoked fish and tomato wedges into the pot and poach 3-4 minutes, just until the fish is heated through and the tomatoes soften but hold their shape.
5. Add the smashed bird's eye chilies, Chinese celery, and spring onions. Simmer 1 more minute so the celery stays crisp-tender.
6. Taste once more and adjust seasoning. Ladle the soup into bowls, making sure each gets a generous portion of fish and aromatics.
7. Top each bowl with a handful of sawtooth coriander and cilantro, then serve immediately with lime wedges for squeezing over the top.

Cook’s Notes

• Use authentic Thai smoked snakehead (pla chon yao) for the most traditional smoky depth; smoked mackerel is a milder, easier-to-find substitute.
• Do not boil the smoked fish aggressively or it will toughen and fall apart too much; a gentle poach keeps the flakes tender.
• If tamarind pulp is unavailable, substitute 1.5 tablespoons of tamarind concentrate, then dilute with water to taste since concentrates vary in strength.
• Sawtooth coriander (culantro) is the classic herb here, but a mix of cilantro and a few mint leaves is a workable stand-in.
• For a hotter, more rustic finish, pound the bird's eye chilies with a little salt in a mortar and stir the paste directly into each bowl just before serving.

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