Tom Yam Pla (Thai Spicy and Sour Soup with Fish)

Name: Tom Yam Pla (Thai Spicy and Sour Soup with Fish)
Total time: 60 min
Ingredients: 2 1/2 pounds (1.1kg) head-on whole red snapper, scaled, gutted, filleted, and fillets cut into 2-inch pieces (reserve head and bones for stock; see note); 2 teaspoons fish sauce; 1 cup grape tomatoes (5 1/2 ounces; 160g); 2 stalks lemongrass, bottom 6 inches only, outer leaves discarded, tender core lightly smashed and cut into 2-inch lengths (about 80g); 1/2 white onion (4 ounces; 115g), peeled and sliced in half; One 4-inch piece fresh galangal (50g), peeled and roughly smashed in a mortar and pestle; 10 fresh or frozen makrut lime leaves (6g), roughly torn; 1 tablespoon (15ml) fish sauce; 10 to 15 dried Thai chiles (5g), stemmed; 1/2 cup grape tomatoes (2 3/4 ounces; 80g); One 4-inch piece fresh galangal (50g), peeled and thinly sliced; 4 stalks lemongrass, bottom 6 inches only, outer leaves discarded, tender core lightly smashed and cut on a bias into 2-inch lengths (about 160g); 4 small shallots (50g), peeled and roughly smashed in a mortar and pestle; 10 fresh or frozen makrut lime leaves (6g), middle ribs removed (see note); 5 to 7 fresh green Thai chiles (6g), stemmed and roughly smashed in a mortar and pestle; 1/4 cup (60ml) fish sauce; 1/4 cup (60ml) fresh lime juice from 2 limes; 5 sprigs (12g) fresh culantro leaves and tender stems, cut into 1/2-inch pieces (see note); Cooked jasmine rice , for serving

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This Tom Yam Pla is a traditional Thai spicy and sour soup with fish. Using fish stock made from grape tomatoes, lemongrass, galangal, and makrut lime leaves, the soup is seasoned with fish sauce,...

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Ingredients

2 1/2 pounds (1.1kg) head-on whole red snapper, scaled, gutted, filleted, and fillets cut into 2-inch pieces (reserve head and bones for stock; see note)
2 teaspoons fish sauce
1 cup grape tomatoes (5 1/2 ounces; 160g)
2 stalks lemongrass, bottom 6 inches only, outer leaves discarded, tender core lightly smashed and cut into 2-inch lengths (about 80g)
1/2 white onion (4 ounces; 115g), peeled and sliced in half
One 4-inch piece fresh galangal (50g), peeled and roughly smashed in a mortar and pestle
10 fresh or frozen makrut lime leaves (6g), roughly torn
1 tablespoon (15ml) fish sauce
10 to 15 dried Thai chiles (5g), stemmed
1/2 cup grape tomatoes (2 3/4 ounces; 80g)
One 4-inch piece fresh galangal (50g), peeled and thinly sliced
4 stalks lemongrass, bottom 6 inches only, outer leaves discarded, tender core lightly smashed and cut on a bias into 2-inch lengths (about 160g)
4 small shallots (50g), peeled and roughly smashed in a mortar and pestle
10 fresh or frozen makrut lime leaves (6g), middle ribs removed (see note)
5 to 7 fresh green Thai chiles (6g), stemmed and roughly smashed in a mortar and pestle
1/4 cup (60ml) fish sauce
1/4 cup (60ml) fresh lime juice from 2 limes
5 sprigs (12g) fresh culantro leaves and tender stems, cut into 1/2-inch pieces (see note)
Cooked jasmine rice , for serving