Thai Clear Tom Yum Fish Soup

Name: Thai Clear Tom Yum Fish Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min

Published January 26, 2026
Updated January 26, 2026
Author Bell V’Kit

A light, herbal tom yum with a clear broth of galangal, lemongrass, kaffir lime leaves, and coriander root, finished with fresh fish, lime, and gentle heat.

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Total : 35 min

Spice Level : Mild

Skill Level : Easy

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What is Thai Clear Tom Yum Fish Soup (Tom Yum Pla)?

Thai clear tom yum fish soup or tom yum pla (ต้มยำปลา), is a traditional Thai sour-and-spicy soup made with fresh fish and a clear, aromatic broth. Unlike creamy tom yum, this version relies entirely on Thai herbs for flavor, galangal, lemongrass, kaffir lime leaves, and coriander root, creating a soup that is light, fragrant, and clean on the palate.

The broth is gently simmered to draw out herbal aromas, then seasoned with fish sauce for saltiness and lime juice for brightness. Fresh fish is cooked just until tender, allowing its natural sweetness to shine. Crushed chilies add heat, while fresh herbs like coriander, culantro, and holy basil bring a final layer of freshness.

Tom yum pla is comforting yet refreshing, bold but not heavy. It’s often enjoyed with steamed jasmine rice and is especially popular when you want something warming and cleansing.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
Happy cooking!

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Why You’ll Love Clear Tom Yum Fish Soup

Light and refreshing: A clear, herb-forward broth that feels clean and comforting without heaviness.
Classic Thai balance: Sour, salty, and gently spicy flavors come together in perfect harmony.
Herbs take center stage: Galangal, lemongrass, and kaffir lime leaves create a deeply aromatic soup.
Naturally comforting: Warm, soothing, and easy to enjoy any time of day.
Lets the fish shine: The delicate sweetness of fresh fish stays front and center.
Quick to make: Straightforward prep and gentle simmering.

Ingredient Highlight: Sea bass

Why It Matters
Sea bass is the backbone of tom yum pla. Its flesh is clean-tasting, mildly sweet, and firm enough to hold its shape in hot broth. In a clear tom yum, fish quality defines the entire bowl.

How It’s Used
The fish is cut into bite-size pieces and gently simmered just until cooked through. Overcooking dulls its sweetness and clouds the broth, so restraint is key.

In Thai Cooking
Sea bass (ปลากะพง) is one of the most versatile and trusted fish in Thai kitchens, prized for its clean flavor and dependable texture. Beyond Tom Yum Pla, it appears across many classic and everyday dishes, especially those that highlight freshness and balance rather than heaviness.

Some well-loved Thai sea bass dishes include:

Fried sea bass with mango salad
Steamed sea bass with lime
Sea bass with sweet sauce

Nutritional & Health Benefits
Sea bass is naturally high in protein and relatively low in fat. It’s a good source of omega-3 fatty acids, supporting heart health, and it’s easy to digest, perfect for light, restorative meals like clear tom yum.

Shopping Checklist (Ingredients & Equipment)

Here’s a simplified, but handy shopping checklist of ingredients and equipment for quick planning.

[{

Equipment

[] Medium to large pot (for simmering the soup)
[] Ladle
[] Small pan

}]

Tips Before You Start Making Clear Tom Yum Fish Soup

Use very fresh fish: Freshness is key for a clean, sweet-tasting broth with no fishy notes.
Keep the simmer gentle: Avoid a hard boil. Gentle heat keeps the broth clear and the fish intact.
Bruise the herbs: Lightly bruising galangal, lemongrass, and shallots releases aroma.
Add lime juice off the heat: This keeps the flavor bright and prevents bitterness.
Add fresh herbs last: Coriander, culantro, and holy basil wilt quickly and are best added just before serving.

Thai Clear Tom Yum Fish Soup

A light, herbal tom yum with a clear broth of galangal, lemongrass, kaffir lime leaves, and coriander root, finished with fresh fish, lime, and gentle heat.

Servings : 2

Spice Level : Mild

Skill Level : Easy

Prep : 20 min

Cook : 15 min

Total : 35 min

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Ingredients

[{

Equipment

[] Medium to large pot (for simmering the soup)
[] Ladle
[] Small pan

}]

Cooking Instructions

1. Prepare the aromatics

[] Lightly crush the coriander roots.
[] Bruise the shallots and lemongrass.
[] Slice galangal and tear kaffir lime leaves.
[] Quarter the tomatoes.
[] Prep coriander, culantro, and holy basil.
[] Set lime juice aside (do not add yet).

2. Fry the dried chilies

[] Heat oil in a small pan over medium heat.
[] Fry dried chilies until dark red and aromatic.
[] Remove and drain. Set aside for later use and garnish.

3. Build the tom yum broth

[] Bring 1,200 g water to a gentle boil.
[] Add galangal, lemongrass, coriander roots, shallots, and kaffir lime leaves.
[] Simmer gently for 8–10 minutes until fragrant.

4. Cook the fish

[] Add the fish pieces to the simmering broth.
[] Cook gently for 3–4 minutes, just until cooked through.
[] Avoid stirring too much to keep the fish intact.
[] Add tomatoes.
[] Add about 15 g dried chilies, lightly crushed to release flavor.

5. Season and finish

[] Add fish sauce and simmer for 1–2 minutes.
[] Turn off the heat.
[] Add lime juice and bird’s eye chilies.
[] Add coriander, culantro, and holy basil.

6. Serve and enjoy

[] Ladle into bowls.
[] Garnish with extra fried dried chilies
[] Serve hot.

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FAQs for Clear Tom Yum Fish Soup (Tom Yum Pla)

Can I use a different type of fish?

Yes. Mild white fish works best. Tilapia, sea bass, snapper, or grouper are all good options. Choose very fresh fish for the cleanest flavor.

Can I make clear tom yum fish soup ahead of time?

The broth can be prepared in advance, but it’s best to add the fish and finish seasoning just before serving. This keeps the fish tender and the herbs fresh.

Is this soup very spicy?

The spice level can be adjusted to your taste. Reduce the bird’s eye chilies for milder heat, or add more if you prefer it spicy.

Why is lime juice added at the end?

Adding lime juice off the heat keeps the soup bright and aromatic. Cooking lime juice can dull its freshness and add bitterness.

What should I serve with Tom Yum Pla?

Steamed jasmine rice is the classic pairing. It helps balance the bold, sour-spicy flavors of the soup.