How to make it
5 steps. Take it one step at a time.
Using a mortar and pestle, pound the white peppercorns
Using a mortar and pestle, pound the white peppercorns until fine. Add the shallots and shrimp paste, and pound together until you have a coarse paste.
Bring the water to a boil
In a pot, bring the water to a boil (100°C / 212°F). Add the prepared paste and stir until dissolved.
5 minSeason the broth
Season the broth with tamarind paste, palm sugar, and fish sauce. Stir well and let it simmer for a few minutes to allow the flavors to meld.
3 minAdd the julienned ginger and the fish chunks
Add the julienned ginger and the fish chunks to the boiling soup. Do not stir. Let it simmer until the fish is cooked through, about 5-7 minutes.
7 minTaste and adjust seasoning if necessary
Taste and adjust seasoning if necessary. Turn off the heat and stir in the chopped spring onions and coriander.
A little kitchen wisdom
The key to a good Tom Som is the balance of three flavors: the sourness from tamarind, sweetness from palm sugar, and saltiness from fish sauce. Do not stir the fish after adding it to the boiling broth to prevent any fishy aroma.
