Tom Kati Pla-Chon (Coconut Soup with Snake Head Fish)

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Coconut Soup with Snake Head Fish has a mild taste. The quality of the dish relies on the freshness of the fish and coconut milk. It is a favorite dish of children and older people.


Snake-head fish is high in protein and coconut milk and contains fat. The fish and coconut milk are delicious and easy to digest. Having the dish helps metabolism and stimulates the thyroid gland which is good for burning fat.


1 medium size snake head fish, cut into 6 pieces
3 cups coconut milk
¼ cups coarsely chopped galangal
3 stalks lemongrass, tender portions, minced
¼ cup coarsely chopped turmeric
3 each red shallots
6 each garlic cloves
3 each chopped coriander roots
1/2 cup coriander leaves
3 tbsp. fish sauce
2 each limes, squeezed
1 tsp. salt
1 – 2 tbsp. palm sugar


1. Clean the snake-head fish and drain.
2. Boil the coconut milk, and add the galangal, lemongrass, turmeric, red shallots, coriander roots, and salt. When it’s boiling again, add the snake head fish. Leave and do not stir until nearly done, otherwise the soup will have a fish smell.
3. Season with salt, palm sugar and fish sauce.
4. Turn off the heat and season with the lime juice and garnish with coriander leaves. Serve in a bowl.