Thai Dish: Pla Thu Tom Kem (ปลาทูต้มเค็ม)

Introduction:

Pla Thu Tom Kem, known as “ปลาทูต้มเค็ม” in Thai, is a captivating Thai soup that highlights the unique flavors of salted mackerel. This dish is a testament to the culinary heritage of Thailand, offering a balance of savory and aromatic tastes. Pla Thu Tom Kem is a must-try for anyone curious about the diverse and enticing flavors of Thai cuisine.

Recipe:

Ingredients:

• 2 salted mackerel (Pla Thu), soaked and desalted
• 4 cups water
• 3-4 slices galangal
• 2-3 kaffir lime leaves, torn
• 2-3 lemongrass stalks, cut into 2-inch pieces and lightly smashed
• 3-4 Thai bird’s eye chilies, crushed (adjust to taste)
• 2-3 tablespoons fish sauce
• 2-3 tablespoons lime juice
• 1-2 teaspoons palm sugar (or brown sugar)
• Fresh cilantro leaves for garnish

Instructions:

1. Bring 4 cups of water to a boil in a pot.
2. Add desalted salted mackerel (Pla Thu), galangal, kaffir lime leaves, lemongrass, and Thai bird’s eye chilies to the pot. Let it simmer for about 15-20 minutes to infuse the flavors.
3. Remove the mackerel from the pot and debone it. Shred the mackerel meat and set it aside.
4. Return the shredded mackerel to the pot and continue to simmer for another 5-10 minutes.
5. Season the soup with fish sauce, lime juice, and palm sugar. Adjust the flavors to achieve the desired balance of salty, sour, and a hint of sweetness.
6. Remove from heat and discard the galangal, kaffir lime leaves, and lemongrass stalks.
7. Serve hot, garnished with fresh cilantro leaves.