Coconut Milk Soup with Turbot and Turmeric – Thom Gati Pla Grapong Thaeng

I N F O This is a hearty version of this soup from southern Thailand, tempered by som kaek, a sour, semi-dried fruit sold in Asian stores under the name “assam.”

If it cannot be found, you can use crushed green papaya, green mango, green pineapple, soured banana flowers or possibly fermented bamboo shoots.

Turmeric, a typical ingredient of southern Thai cuisine, gives the soup a golden color and a slightly bitter pleasant taste.

P a g e Bring coconut milk and clear soup to a boil, season with sugar and salt.

In a mortar, lightly crush turmeric, shallots, lemongrass, garlic and chilies and add to simmering clear soup. Add fish and “assam” to taste and simmer over low heat until cooked.

Before serving, add coconut cream to the soup. It should taste hot, creamy, sour and salty. If necessary, season with fish sauce.

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