Tom Klong Pla

Step 1

Cut each tomato from stem to opposite end into quarters; you'll have 12 wedge-shaped pieces total. Leave the seeds inside.

Step 2

Slice each red chili lengthwise from stem to tip into two long halves, leaving the seeds inside for heat.

Step 3

Pat the fish fillets dry with paper towels, then cut them against the grain into 2-inch chunks, roughly the size of walnuts.

Step 4

Pour 4 cups of fish stock into a large pot and set it over medium-high heat until small bubbles rise steadily from the bottom, about 5 minutes.

Step 5

Stir in 2 tablespoons of tamarind paste until completely dissolved into the stock; the liquid will look slightly thicker and smell tangy.

Step 6

Pour in 1.5 tablespoons of fish sauce and stir until evenly combined; taste and adjust if it needs more salt or sourness.

Step 7

Add the 12 tomato wedges and 2 chili halves to the pot; let them float in the stock without stirring for 3 minutes so they begin to soften.

Step 8

Gently slide the fish chunks into the soup, being careful not to break them apart; they will sink at first.

Step 9

Maintain medium heat and let the soup simmer without stirring for 4 minutes, until the fish turns opaque white throughout when you break a piece open with a fork.

Step 10

Scatter 0.25 cup of fresh cilantro leaves across the surface of the soup in a loose pile.

Step 11

Scatter 0.25 cup of fresh basil leaves on top of the cilantro in a separate pile so both herbs are visible.

Step 12

Ladle the soup into two bowls, ensuring each bowl receives fish, tomato, chili, broth, and a mix of both herbs.