A simplified version of the Thai Tom Yam Kai Pa. I don't know how much difference the omission of kaffir leaves and pickled bamboo made but my fish egg soup turned out very well -- spicy, citrusy and, with the sprinkling of cilantro just before serving, wonderfully aromatic.

Fish egg soup with lemongrass and galangal

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3
Author Connie Veneracion


  • 3 fish eggs in sacs about 400 grams total
  • 1 half-inch knob ginger
  • 1 teaspoon crushed galangal
  • 2 stalks stalks of lemongrass
  • 1 tablespoon tamarind pulp
  • patis (fish sauce) to taste
  • 3-4 chilis (I used finger chilis)
  • 1 small handful cilantro


  • In a pot, boil about five cups of water. While waiting for the water to boil, prepare the rest of the ingredients.
  • From the root ends, cut about 2 to 3 inches of the lemongrass stalk. Discard the upper portion; you only need the light-colored portion from the root ends. Crush the stalks (the side of a cleaver, a rolling pin or a pestle) then thinly slice.
  • Cut three (ring) slices of ginger about 1/4 inch thick and dice.
  • When the water boils, add the ginger, lemongrass, galangal and tamarind pulp. Season with patis. Add the fish eggs, lower the heat, cover and simmer for about five minutes and no longer. The fish eggs should still be soft inside when served.
  • To serve, place one fish egg in an individual bowl, cover with broth and sprinkle with fresh cilantro.


The original recipe does not include ginger but, in my experience, ginger and lemongrass go very well together. Insofar as this soup went, I was right.