Foreigner FriendlyYes
✗VegetarianAdventurous
Spice Level
Price Range60-100 THB
About This Dish
Fresh river fish simmered in a fiercely hot-and-sour broth of lemongrass, galangal, kaffir lime leaves, bird's eye chilies, and lime juice, with mushrooms and tomatoes rounding out the bowl. Less touristy than tom yum goong but equally beloved by locals, the fish adds a subtle sweetness that tempers the broth's aggressive heat and tang.
Flavor Profile
The balance of tastes in this dish
Sweet1/5
Sour3/5
Salty2/5
Spicy4/5
Umami4/5
History & Origin
The original tom yum was made with freshwater fish, not shrimp. This version remains closer to the dish's river-village roots in central Thailand.
Best Time to Eat
Perfect Pairings
Steamed riceIced lime soda
Insider Tips
- 1Less famous than tom yum goong but equally beloved by Thai locals
- 2The freshwater fish adds sweetness that balances the aggressive heat
How to Order
Point and say this to order like a local
Pronunciation:tom yum pla
ต้มยำปลา
Say this: Tom Yum Pla (Hot Sour Fish Soup)
Cuisine Region: Central Thai
Price Range: 60-100 THB
Best Time to Eat: Lunch or dinner
Where to Try It
The best city to experience this dish
Bangkok
The best city to experience this dish
More from Central Thai
Other dishes from the same region
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