Tom Yum Pla (Hot Sour Fish Soup)

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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.