Skip to content

Fish, South and Southeast Asian

Tom pa fish soup with sticky rice

Tom pa is a clear Laotian fish soup, flavored with lemongrass, galangal and dill, served with sticky rice. For 4 people, it takes 45 minutes and stays easy to make, at a cost of €4.20 per person. The key to success is a gentle simmer, never a hard boil, to keep the broth clear and the fish tender.

Tonight, it's tom pa, a clear Laotian fish soup with lemongrass, galangal and dill, served with sticky rice to dip in.

Tom pa fish soup with sticky rice
Total time
45 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Tom pa surprises with how light it feels. The broth stays clear, just scented with lemongrass and ginger, with a touch of dill that sets it apart from more familiar Asian soups. The cod, cooked gently, stays tender enough to flake with a spoon, while the white cabbage adds a light crunch that balances the whole bowl.

This is a dish for a weeknight when you want something warming but not heavy. The sticky rice, dipped right into the broth, turns it into a full, sharable meal where everyone serves themselves at their own pace. Mon Chou suggests this tom pa as an easy way to break from the usual dinner routine.

The ingredients

4 people

Fish counter

  • Cod fillets 600 g

Fruits and vegetables

  • Lemongrass 2
  • Fresh ginger 3 tsp
  • Fresh dill 1 bunch
  • Green onion 3
  • Tomatoes 2
  • White cabbage 150 g
  • Fresh chili pepper 1

Pantry

  • Fish sauceoften in the pantry 3 tbsp
  • Sticky riceoften in the pantry 300 g

Allergens Fish

The step by step recipe

  1. Soak the sticky rice in hot water. 1 h

    It will later cook in a steamer basket or a colander set over a pot.

  2. Bring a liter and a half of water to a gentle simmer with the crushed lemongrass, sliced ginger and whole chili pepper. 10 min

    Crush the lemongrass with a rolling pin, it releases more fragrance that way.

  3. Add the tomatoes in wedges and the cabbage in strips, and let it cook for a few minutes. 8 min

    The cabbage should stay a little firm.

  4. Add the fish cut into large chunks to the broth, stir in the fish sauce and let it cook. 6 min

    Cook the fish gently, it falls apart too fast otherwise.

  5. Sprinkle with dill and green onion, and serve the soup with the steamed sticky rice. 15 min

    Dip the sticky rice right into the broth, that's the traditional way in Laos.

Our tips to get it right

  • Pick thick cod fillets, they hold together better during cooking and break apart less in the broth.
  • Start soaking the sticky rice an hour ahead, before you even begin the soup, since it needs that time before steaming.
  • Taste the broth before serving and adjust the fish sauce to your liking, some brands are saltier than others.

The variations

  • Swap the cod for another firm white fish like pollock or monkfish, the result stays close to the original.
  • For a fish free version, replace the cod with button mushrooms and the fish sauce with soy sauce, the broth keeps its fragrance.
  • To save time, use pre-cooked store bought sticky rice, just steam it for a few minutes to warm it through.

What to serve it with

  • Warm sticky rice to dip in the broth
  • Lime wedges to squeeze over
  • Hot green tea after the meal

Storage

The soup keeps for 2 days in the fridge in a closed container, the fish keeps cooking slightly so reheat it gently without boiling. Store the sticky rice separately in the fridge too, and reheat it by steaming. This soup doesn't freeze well, the fish loses its texture once thawed.

Questions about this dish

Can you use dried lemongrass instead of fresh?

Yes, but use half the amount and let it steep a bit longer. Fresh lemongrass stays more fragrant and closer to the traditional taste.

How do you keep the fish from falling apart in the soup?

Cut the cod into large chunks and add it to the broth only near the end of cooking. Avoid stirring the soup once the fish goes in.

Can you make the broth ahead of time?

Yes, you can make the aromatic broth the day before and keep it in the fridge. Just add the fish and fresh vegetables when you're ready to serve.

How do you steam sticky rice without a steamer basket?

Use a metal colander set over a pot of simmering water, covered with a lid. The idea stays the same, a gentle steam after soaking.

How long does it take to make a tom pa with sticky rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a tom pa with sticky rice?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tom pa with sticky rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

South and Southeast Asian Cuisines

See all

Recipes with cod

See all